Cornmeal Chives Breakfast Cake

Cornmeal Chives Breakfast Cake

1. Make a cornmeal, egg, chives and scallion breakfast cake in 10 minutes. It's soft, fragrant and simple. Who knows who eats it! If you feel that time is tight in the morning, you can also mix the batter in the refrigerator in advance at night, and just take it out in the morning and put it in the pot directly, which saves time.
Don't know what to eat for breakfast? Then make this fragrant egg and chive tortilla for children, it's delicious!

2. Add 1 teaspoon of salt, then add an appropriate amount of water, stir evenly with chopsticks, just use ordinary cold water. The stirred batter is a little bit thinner, just like the picture in the picture.

3. 1 Wash the chives and chop them into chopped chives. Shallots are not ordinary scallions. The taste of ordinary scallions is much different from that of scallions, and the price is much more expensive. If you can't buy small shallots, use scallions instead, but the taste of scallions is really not as fragrant as that of small scallions.

4. Put the chopped chives into the batter, add 1 teaspoon of chicken bouillon, and mix well. If the batter is thicker, you can add an appropriate amount of water as appropriate. The final stirred batter is a bit thicker, but it can drip down smoothly. Just use a spoon to scoop it up and drop it into a streamline, as shown in the figure.

5. After the nonstick pan is heated, brush with appropriate amount of cooking oil, peanut oil, soybean oil, salad oil can be used. But one thing needs special attention: you can't have too much oil, just apply a thin layer on the bottom of the pan. If there is too much oil, it will fail. When I made this breakfast pie for the first time, my breakfast omelet failed because I put too much oil. If your non-stick pan is of better quality and is not oily or sticky, you can also use it without oiling.

6. After the pot is heated, turn it to a medium-to-small fire. Move the pot away from the fire source. Use a spoon of a suitable size to scoop a spoonful of batter and pour it into the pot. Then turn the pot body to let the batter flow naturally into a round pancake. Put it back on the heat, close the lid, and open the lid for about 1 minute. You will see that the surrounding area of the egg cake is naturally tilted up, which proves that the bottom has been baked.

7. Turn the egg pie over, press it a few times, no need to cover it, and cook it for ten seconds until both sides are cooked.

8. This kind of soft and delicious cornmeal, egg, chives and scallion breakfast cake was made, soft and fragrant, and the child liked it, so I ate 3 sheets in one breath.