Corn Omelette

Name: Corn Omelette
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 root corn; 1/2 root carrot; 3 pieces Chives; 2 pcs egg; 3 tablespoons Flour; 1 tablespoon salt; 1 tsp pepper; Some Cooking oil

by Squirrelfish 77

4.9 (1)

Favorite

4

Difficulty

Easy

Time

10m

Serving

3

Most of the corn we bought is cooked and eaten. Let's change the pattern today. The corn is neither boiled nor stewed, without adding a drop of water, to make an egg corn cake, and to make breakfast for the child. It is delicious and beautiful. The child likes to eat it, and the mother is more worry-free. Don’t get up early in the morning, just make it in a few minutes. The child said it was delicious, and ate 3 of them in one meal! The method is also very simple, you should also try it!

Ingredients

1/2 root Corn
1/2 root Carrot
3 pieces Chives
2 pcs Egg

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3 tablespoons Flour

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1 tablespoon Salt

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1 tsp Pepper

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Some Cooking Oil

Corn Omelette

1. Prepare the ingredients you need. Half a root of boiled corn is enough. Remove the corn kernels and place them in a large bowl. Rinse them twice with water to remove the corn silk and other impurities and clean them up.

2. The small half of the carrot is peeled and washed, and cut into small pieces. 3 small shallots are cleaned and cut into small shallot rings. If there is no small shallots, use scallions and chopped scallions instead, but the taste of scallions is really not as fragrant as that of small shallots.

3. In the cleaned corn kernels, put 2 beautiful hen eggs, of course, if it is two dumb eggs, it will be more nutritious.

4. Put the chopped shallots in, then add the chopped carrots, add 1 teaspoon of pepper, 1 tablespoon of salt, and stir evenly with chopsticks.

5. Add another 3 tablespoons of flour, ordinary flour is fine, no need to add water, and mix well.

6. The stirred batter is viscous and should not be too thin, as shown in the picture.

7. The rest is even simpler. Put a little cooking oil on the pan, don’t need too much, just to moisturize the pan. Use a spoon to scoop the egg corn paste into the pan and arrange it into a small round cake shape. Turn on a medium-to-small heat, and cook on both sides until golden brown, and you are ready to cook!

8. Use a spoon to scoop a spoonful of egg corn paste into the pot, arrange it into a small round cake shape, turn on a medium-to-low heat, and fry both sides until golden, and you can get it out of the pot!