Egg Crust Soup
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Put the sweet potato flour in a bowl and crush the granules.
2. After adding water and mixing well, add two eggs.
3. Mix well and add salt to taste.
4. Apply a layer of oil to the oil pan with paper or a brush.
5. Pour in the mixed custard and turn quickly.
6. Wait until the corners start to turn upside down, and fry the other side.
7. Shred the egg skins and set aside. Not too thin.
8. Pour boiled water into the egg wrappers.
9. After boiling again, sprinkle in chopped green onion, add a little oil and salt to taste.
