Lace Custard
1.
Pour the eggs and salt into the basin, and use a manual whisk or chopsticks to stir.
2.
Pour the milk and continue to scatter.
3.
Sift the flour in. I will sift the flour directly with the filter residue of the soymilk machine. If you don’t have it, just pour it in. If you have gnocchi, you can open it, so as not to end up plugging the holes in the piping bag
4.
The mixed batter is relatively thin, and if it is too thick, the effect of lace cake will not be produced.
5.
Pour the batter into the piping bag, tie the bag tightly, and cut a small opening with scissors. Remember! Be sure to have a small mouth. If the mouth is too big, the batter that is squeezed out will be thick and unsightly. I remember the first time I did it, the effect was not good at all because the mouth of the bag was cut too big.
6.
Heat the pan on a medium and small fire. If your pan is not a non-stick pan, spread a thin layer of vegetable oil on it. Pick up the piping bag with your right hand, and squeeze the pattern into the pot in circles, overlapping each other without rules, and squeeze it at will.
7.
It takes about ten seconds to fry. Turn it over and fry again. Depending on the pot and firepower, the frying time will vary. Because the batter is very thin, it is easy to cook, and the frying time is very short. Parents don't have to worry that their children will get angry after eating it. One egg can make about a dozen lace egg pancakes. When it's done, roll it up and eat it directly, the taste is relatively mild, you can dip it in tomato sauce, peanut butter, etc.