)
1. Beat the water and eggs into even egg liquid for later use. There is no free egg white lump in the beaten egg liquid. (Note: It is better to choose eggs at room temperature)
)
2. Add the salad oil to the evenly mixed egg mixture several times. The amount added each time should be less than 1/5 of the total egg mixture. After each salad oil is added, it should be mixed immediately to ensure that the mixed egg mixture is evenly emulsified. Free oil flowers exist.
)
3. Gradually add the American muffin powder to the egg liquid, mix evenly until there are no powder particles in the slurry. (Note: Do not over-mix, as long as the powder and water are mixed evenly, there is no powder in the slurry
)
4. Heat the pan, pour the stirred paste on a non-stick pan, don’t heat it too much, and slowly fry
)
5. After the pasta is cooked, turn it over
)
6. When the other side is browned, it can be out of the pan.
)
Tips:The pulp powder must be fully stirred evenly when stirring.
