Scallion Egg Pancakes
1.
4 eggs, 250 grams of flour, 6 grams of salt, about 260 ml of water
2.
Beat eggs in a container with flour and put salt on it
3.
Add clean water in batches and stir evenly. During the mixing process, some small particles that are not dissolved can stand for a few minutes and then stir until the mixture is uniform and no particles. The consistency of the batter can basically reach the desired state after adding 260ml of water. If you want to eat very soft, you can add more water.
4.
Non-stick pan does not need to be greased over medium and low heat. Spoon a spoonful of batter and pour it into the pan
5.
Immediately pick up the pot and turn it in a circle to make the batter flow in a circle. Dilute and cover the bottom of the pot and no longer flow. Put it on the stove for frying
6.
Turn over when the batter is completely solidified and bubbling
7.
When the frying surface has small spots of burnt color, it can be out of the pan
8.
Change it to another way, and then scoop a spoonful of batter and turn it around.
9.
Sprinkle the chopped shallots on the unset omelet and fry
10.
After bubbling, turn it over and the fragrant green onion flavor.
11.
Take a piece of cake, sprinkle it with hot sauce, and put a few small chives
12.
It's ready to be eaten when rolled up.
Tips:
1. When spreading the egg cakes, the batter is lowered and the pan is quickly turned in a circular motion so that the center of the salt pan with even egg liquid spreads to the periphery, and finally until the egg liquid does not flow, place it on the fire and fry slowly.
2. After frying, the egg liquid on the top should be completely solidified and bubbling, and then turn it over and fry until it is slightly burnt.
3. It is recommended to mix the water and flour before putting the eggs. If the flour and eggs are mixed first, it will be difficult to mix them evenly.
