Egg pancake

Overview

It’s been a long, long time since I’ve posted recipes or blog posts. August 26th. Chongqing, cloudy. After more than 10 days of high temperatures of 40 degrees, Chongqing has finally cooled down. Although - as I said in today's show - there were no thunderstorms in the forecast, but there was some gloom. I don't need to turn on the air conditioner tonight, I think. ===Farewell to high-temperature dividing lines=== I bought the electric baking pan a few months ago. I don’t use it very frequently, but it is really easy to use. Today I used the electric baking pan to make a very simple egg pancake. It was soft, glutinous, and very fragrant.

Tags

• staple food
• pasta
• home cooking
• children
• old man
• breakfast
• cake
• fast food
• chicken essence
• egg
• flour
• green onions
• salt

Ingredients

Steps

1. 1 Add an egg, appropriate amount of water, chicken essence, and salt to the flour and stir to form a batter. (The thickness of the batter should be scooped up with a spoon and a thin continuous line can be drawn out when pouring out. You can adjust it according to your own taste.)

   

2. 2 Mix well and let stand for 15 minutes.

   

3. 3 Use the time while the noodles are cooking to chop the shallots into chopped green onions and set aside.

   

4. 4 Pour the chopped green onion into the batter and mix well.

   

5. 5 Heat the electric pan, pour an appropriate amount of batter and spread it out, fry until the pancake puffs up slightly and turns yellow on one side for two to three minutes. (Because I am using a non-stick electric pan, I did not put any oil. If it is an ordinary pan, it would be better to brush it with a thin layer of oil.)

   

6. 6 Turn over and cook the other side. (The fried noodles should be placed in the pot and covered with a lid, or placed in a plate and covered with a damp cloth to prevent the noodles from becoming dry and hard.)