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1. Indian flying cakes available in supermarkets. . . 8.8 Five sheets~~ Must be kept in the refrigerator
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2. 1. Beat the eggs into a bowl, add chopped green onion, and an appropriate amount of salt.
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3. 2. Take out a flying cake from the refrigerator without thawing, and fry it in a pan over low heat. No need to drain oil.
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4. 3. After both sides of the flying cake are fried yellow, there will be a natural layering
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5. 4. Use chopsticks to gently poke the upper layer of the pick-up cake, and slowly pour the egg liquid into it
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6. 5. Close the mouth and fry on low heat until the eggs are cooked.
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Tips:It’s best to take it out for poaching,
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