Sophora Japonica Omelette
by Line line 3896
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Sophora japonica is cleaned.
2. Boil the water and pick it up when the color changes
3. Too cold water.
4. Take 70g Sophora japonica and squeeze dry water, beat two eggs and mix well.
5. Add 30 grams of flour and mix well.
6. Evenly add 10g of chopped carrots, salt, and an appropriate amount of water to make the batter. The amount of water added is related to the level of the individual pie. If the technique is not good, add less, and if the technique is good, add a little more. The amount of water is 10g-20g.
7. Brush the pan with oil, scoop a spoonful of batter, spread it gently with a spatula, and spread it out as round and thin as possible.
8. When the surface is solidified, brush a little oil on the surface. The bottom turns yellow, turn it over, and make a pan slightly.
9. Cut into pieces
