Fennel and Egg Custard

Fennel and Egg Custard

1. The ingredients are ready.

2. Cut the processed fennel seedlings into small pieces.

3. Add a little salt to the eggs and stir well.

4. Add appropriate amount of water and stir well.

5. Add the flour in portions and mix well.

6. Stir into a thick, uniform and particle-free batter.

7. Pour the cut fennel seedlings into the batter and mix well.

8. Pour an appropriate amount of oil into the pan to heat, pour in the batter and spread it evenly.

9. Cover and simmer for 2 minutes.

10. Turn it over and simmer in the same way for 2 minutes, and the pancakes will be cooked.

11. You can cut the prepared pie with a knife and eat it.

12. Well done softly.