Corn Sausage Quiche
1.
Chop the corn kernels slightly, and chop them together if you have sausages at home, so that the ingredients will be richer;
2.
If you have scallions at home, wash and chop the scallions, so that the egg cake has more color, more attractive and more fragrant;
3.
Put all the cut materials into a bowl, and then pour the flour. The amount of flour is adjusted according to the number of people who eat it. Of course, you can pour less and then add it later;
4.
Pour in clean water, add appropriate amount of salt and a small spoon of sugar, and stir into a slightly thin batter. The batter should not be too thick, so that the egg cake will be dry and hard and not soft enough;
5.
When the basic ingredients are ready, take a new bowl, put the eggs in the bowl, add half a tablespoon of salt, beat them evenly, and set aside for later use;
6.
Pick up the pan, pour in an appropriate amount of edible oil, turn down the heat after the oil is heated, spoon in a spoonful of batter, shake the frying pan to make the batter evenly distributed;
7.
Fry on medium-low heat until the shape is set, then pour the egg liquid evenly, and continue to fry until the egg liquid solidifies;
8.
Fry one side and turn it over, and fry the other side until golden, so that the egg pancake is complete!
Tips:
1. The ingredients can also be replaced according to your own hobbies;
2. It is recommended that the batter be slightly thinner, so that the finished product is softer;
