Tender Corn Oatmeal Cake

Name: Tender Corn Oatmeal Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 1 Young corn; 1 piece egg; Some oil; Some salt; Some Chive leaves; Some pepper; 15g oatmeal

by Sea waves

4.9 (1)

Favorite

4

Difficulty

Normal

Time

20m

Serving

2

There is less and less tender corn on the market, and you will never let it go every time you encounter it. Buy a few ears, cook them in a pot, and leave a few ears of tender corn to make quick dishes, whether it’s steaming, roasting or Juicing is excellent and delicious. The whole family loves to eat it, and I always don’t eat enough. Today I will share a quick breakfast with tender corn and oatmeal. These two ingredients are matched together, so that children can eat more and not only supplement calcium. , Can also enhance memory. "

Ingredients

Tender Corn Oatmeal Cake

1. Prepare the ingredients, peel off the tender corn and wash the corn whiskers, and use a silk grater to wipe out the corn syrup.

2. This ear of tender corn has been left for a day, and the pulp is a little bit out. The fresh tender corn should be eaten in time.

3. Beat in the eggs and stir evenly, you can add some water.

4. Add the chopped chives and stir well.

5. Add flour and mix well, then add oatmeal and mix well.

6. Add pepper and salt and stir well.

7. Allow the oatmeal to fully absorb the juice and cook for 3-5 minutes.

8. Add the right amount of oil to the pan, use a spoon to scoop 1 scoop of batter into the pan, one scoop of batter, and cook on low heat.

9. , Turn it over and cook it.

10. Take out the pan and serve. It was originally white corn. The reason why it was so yellow was because of the addition of eggs. This egg was also a free-range farmer's egg, which not only seemed to have an appetite, but also increased the nutritional content of this breakfast cake.