Homemade Egg Pancakes
by Mizuki
Favorite
Difficulty
Easy
Time
30m
Serving
4
There are not enough eggs at home...
1. Add water to the flour and mix well
2. A pack of four Sichuan mustard pickles, just take one
3. Chopped into cubes
4. Adding cooking wine and cornstarch to eggs actually requires a piece of cake with one egg. There are only three eggs at home, so the egg cake will be smaller
5. Beat the eggs evenly with a manual whisk
6. Spread a little oil evenly on the pan, spread the egg skins and set aside
7. Don’t spread too much oil in the pan when spreading the cakes. Spread a cake with two teaspoons.
8. Use a bamboo frying spatula
9. About to fry until you can't see or only see a small amount of white flour, turn it over
10. After turning over, you can start putting other ingredients
11. Sprinkle the diced mustard and fry for a minute
12. Put another egg skin on top
13. Sprinkle some cooked peanuts
14. Roll both sides to the middle
15. Cut into two pieces when serving
Tips:1. The peanuts will be more fragrant when crushed with a rolling pin;
2. Adding this kind of Sichuan mustard tuber does not need to add other seasonings.
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