1. The ingredients are ready, the apples are medium in size, and the leftover rice and eggs are ready
2. Peel the apple, cut the pulp off and cut into small pieces, not too big, not more than half a centimeter square
3. Take a larger pot, pour the rice, knock the egg into the rice, stir with a small spoon
4. Stir the eggs and rice well, put in the apple diced after it becomes a paste, and mix well again
5. The pan is brushed with oil. I use a six-panel, which saves trouble. It is the same with ordinary ones. One spoonful of oil won't flow. I put a large spoonful in each small plate, spread it flat, about one centimeter thick, and pinch black sesame seeds on each small cake to increase the flavor and nutrition.
6. Heat it on medium heat. After forming, you can turn both sides for baking. When you see the small cakes are bulging, the two sides will be cooked with golden color. It is especially delicious.
Tips:There is no need to choose too big apples. A small bowl of rice is just right for a medium-sized apple.
The taste of apples is sweet and sweet, and the sweetness will increase after cooking, so there is no need to add sugar. If there are children who like to eat sweet, you can pour some honey after cooking, so that the taste is richer, and honey is better than sugar. It's so nutritious.
You can use any kind of pan for baking. Use a large spoonful of a spoon to put it directly into the pan. The apple custard will not spread out quickly. Use the back of a spoon to spread it out. Heat over medium heat and the eggs will be cooked. That's it, soon.
