Brown Wheat Omelette
1.
First add 1 teaspoon of baking soda to the brown wheat flour, add water and stir to make a flowable paste
2.
Three eggs beaten
3.
Stir the eggs well
4.
Slowly pour the stirred egg liquid into the batter and stir as you pour
5.
Finally, stir everything well. Check the state of the batter and use a spatula to pick up the batter so that it can slide smoothly and flow.
6.
If you like the scent of green onions, cut some green onions into the batter and mix well. Adjust the amount of shallots at will, or leave some sugar to make it sweet
7.
Feel free to use what kind of pots and pans, as long as the flat bottom is the best. I used six consecutive plates and oiled them. Pour the roux, not too thick about half a centimeter thick. Fry on low heat until there are bubbles on the surface of the dough, and the batter will not flow
8.
Turn it over, and burn the other side to make it golden, and the cake will be cooked when you see it bulging.
Tips:
The biggest point of this egg cake is that the batter must not be thick, it must be runny and the baking soda must be put in, so that the cake will be softer.
Futian often makes this kind of cake without touching the noodles with your hands. It will be baked after stirring. It is delicious and soft.
