Coarse Grain Leek Egg Waffle Breakfast
1.
Prepare the ingredients. You don’t need too much leeks. A small handful is enough, because we are mixed flour pancakes. If you put too much leeks, the pancakes are easy to break and have no gluten. There are also many corn varieties on the market, just choose the ones your family likes to eat;
2.
Wash the yam and corn, cut them into sections, and cut the corn into small pieces. In addition to quick cooking, it is especially convenient to hold and eat.
3.
Turn on the breakfast machine, put the corn and yam into the cooking pot, add the water that has covered the surface of the ingredients, cover the pot, turn the heat to the maximum, and then preheat the small frying pan here;
4.
Wash and drain the leeks, chop them into a large bowl, add flour, knock in 2 eggs, add salt, five-spice powder, chicken powder, and mix well;
5.
Then pour in a bowl of water, stir with chopsticks to make a flowable batter, scoop up the batter with a spoon, and it can drip smoothly, but it should not be too thin, and the cakes made out of too thin batter will not form;
6.
Brush a layer of cooking oil in the baking pan, scoop a spoonful of leek batter and pour it into the pan. One spoonful is just enough to fry a piece of cake. The thickness is also moderate. Use it to pancakes without even the mold. Is it convenient to cover the lid and cook breakfast on both sides at the same time? After the corn pot is boiled, turn to medium heat to avoid boiling dry;
7.
Turn over the fried leek cake, the color is more beautiful, until all the batter is fried and the ingredients in the cooking pot are also cooked through;
8.
Roll up the fried leek cake, place it on a plate, scoop up corn and yam, and serve it on the table. A breakfast full of energy is ready.
Tips:
Tips for food:
1. The corn and yam are cut into small pieces and cooked, which is easy to be cooked through and easy to eat.
2. The fried leek cake can also be eaten with tomato sauce and tastes good.
