Fennel and Egg Custard

by Beauty every day

4.8 (1)

Favorite

7

Difficulty

Normal

Time

10m

Serving

2

I have eaten the same sliced green onion pancakes, and try a different taste of fennel seedling cakes. In my impression, the fennel seedlings are usually made of dumplings and stuffed buns. There is no green onion in the pie house this morning. Replaced with fennel seedlings. With fennel, it tastes really good. Maybe it’s a good choice if you don’t like green onion pancakes. "

Ingredients

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.

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