1. Spread the egg liquid thoroughly and evenly, then add the cooked brown rice (white rice, brown rice, red rice, purple glutinous rice, white glutinous rice, black rice, millet, barley rice, sorghum), and mix the rice and egg liquid thoroughly.
2. Add the finely diced red peppers, green peppers, and carrots to a bowl and mix well.
3. Diced shiitake mushrooms (the dried shiitake mushrooms are soaked in water and cut into cubes, heated in a microwave oven or oven, or a non-stick pan to dry the water to give off a fragrance), fruit corn kernels, pepper, and salt, add and mix well.
4. When the pan is hot, put four drops of oil in a non-stick pan, and spread a pancake on each drop of oil.
5. Fry on a small fire until the sides of the cake are cocked.
6. Turn over after all four pancakes can slide freely in the pan.
7. Slowly fry after turning over
8. At this time, you only need to fry for a minute or two to start the pan, and put broccoli blanched in boiling water around.
9. Fry one more pot and set the plate to finish.
Tips:1 After the brown rice is cooked, it is the easiest to fully combine with the egg liquid. In addition to brown rice, you can also choose other cooked foods.
2 Diced shiitake mushrooms must be fragrant.
3 Red peppers, green peppers, and carrots must be washed thoroughly before dicing, no need to blanch them.
4 After the broccoli is washed, blanch it for up to 20 seconds to avoid too much nutrient loss, and if it takes too long, the broccoli will lose its crispness.
5 Add white vinegar to the water when blanching broccoli to keep the broccoli nutrient and emerald green.
