Egg and bean dregs cake

Overview

For breakfast egg pancakes, soy milk is the fastest to use; it is rich in nutrients and can be combined with dry and thin ingredients; my daughter also likes it. Today it happened to be soy milk mixed with soybeans + red beans. The bean dregs were discarded and added directly to the egg pancakes to turn into red bean omelette pancakes.

Tags

• staple food
• pasta
• home cooking
• egg
• flour
• oil
• onions
• salt

Ingredients

Steps

1. 1 Three tablespoons of flour (for a family of three), add two eggs, chopped green onion, and appropriate amount of salt.

   

2. 2 Add cold water and stir until it forms a batter without any lumps.

   

3. 3 Soy milk is made from beaten soybeans + red beans. After filtering, it is added directly to the stirred batter (the soy milk is based on your own preference. If my daughter wants to drink red beans, I beat the red beans).

   

4. 4 Stir until the batter is runny but not too thin.

   

5. 5 Turn on low heat, add a small amount of oil to the pot and moisten the bottom of the pot. You can also use a brush dipped in oil to brush the bottom of the pot. Then add two spoons of batter and rotate it along the pot to make the batter as thin and round as possible.

   

6. 6 Turn on high heat and shake the pan. The cake can shake freely. When you leave the pan, turn it over. If you don't know how to weigh the pan, you can use a spatula to turn it over manually.

   

7. 7 Cook until golden brown on both sides.

   

8. 8 Let’s eat