Baby Corn Omelette

Overview

I actually found some stored baby corn in the refrigerator, with a shelf life of at least 10 days. How could I have forgotten it? It’s a miracle that there is still pulp when pinched with your hands. Of course, I want to make the most popular tender corn tortillas. They are soft, glutinous and sweet, and you can never get enough. Maybe this is the last time to taste tender corn tortillas in 2017.

Tags

• staple food
• pasta
• baby
• breakfast
• summer recipes
• autumn recipes
• lunch
• students
• egg
• flour
• oil
• onions
• young corn
• salt

Ingredients

Steps

1. 1 Prepare all materials

   

2. 2 Wash the tender corn and grate it with a grater to get the pulp. Add the eggs and beat evenly

   

3. 3 Add flour, chopped green onion, salt and appropriate amount of water

   

4. 4 Mix well

   

5. 5 Brush the casserole lightly with oil, use a spoon to pour a ladle into the pot, one pancake per ladle, fry over low heat, fry on one side and flip over

   

6. 6 Remove from the pan.