Scallion Tofu Custard Cake

Name: Scallion Tofu Custard Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 85g Tofu (North); 85g Flour; 1 piece egg; 40g shallot; 85g water; 1/2 tsp salt; a little Peppercorns; Some oil

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The little tofu left over from the tossing egg tofu cake seems to be too little to use for anything, so I simply use it to make a custard cake-crush the tofu and add it to the egg flour. The old comrades prefer the fragrance of green onions and add a lot of green onions. Try to grind the tofu into pieces as much as possible, so that no clues can be seen. The batter should not be too dry, it will be runny, and the taste will be softer.
The effect is really good, the best time is the moment when it is just out of the pan, the inside is soft and the skin is slightly crispy, overflowing with green onion and burnt fragrance. Hush~~Don't say there is tofu in it, this matter, you know, I know, he doesn't know it. . . .

Ingredients

Scallion Tofu Custard Cake

1. Ingredients: 85 grams of old tofu, 1 egg, 85 grams of flour, 40 grams of green onions, 85 grams of water, 1/2 teaspoon of salt, appropriate amount of oil, and a little peppercorns

2. Wash the green onions and cut into chopped green onions; wash and crush the tofu, set aside.

3. Knock the eggs into a bowl, add salt, and beat evenly.

4. Add tofu puree,

5. Beat evenly.

6. Pour in the flour and mix it up a bit,

7. Add a small amount of water and stir gradually to form a thin batter that can flow.

8. Add chopped green onion and peppercorns,

9. Stir well and set aside.

10. Heat the pan, pour some oil,

11. Put a spoonful of batter and spread it out as much as possible.

12. Fry the bottom side until golden, turn it over, and fry the other side.

13. Golden on both sides, serve while hot.

Tips:
The water consumption needs to be increased or decreased according to the actual thinness of the batter.
The amount of tofu and spring onions can be adjusted as you like.
When pancakes, the fire should not be too high, just medium and small fires to prevent frying.