Egg Pancake with Shredded Carrots
Overview
Eating breakfast from outside every day is very tiring, and the breakfast from outside does have a lot of ingredients. Occasionally, I still make my own, to protect our health in a small way...
Tags
Ingredients
Steps
-
Shred a carrot, cut fresh pork into slightly larger pieces, and mince garlic.
-
Crack two eggs into a bowl, beat them thoroughly and then add an appropriate amount of flour and cornstarch. Add water and stir evenly.
-
Pour the shredded carrots, diced meat, and minced garlic into a bowl, add an appropriate amount of salt, a small amount of sugar, and stir evenly.
-
Wipe the non-stick pan clean and add an appropriate amount of vegetable oil. Turn on low heat and simmer until slightly hot.
-
Gently scoop out the pot with a spoon, move a little quickly, and evenly pack the egg ingredients to cover the bottom of the pot. Turn up the heat slightly.
-
When the bottom side is fried until golden brown, prepare to turn it over. I didn't turn it over properly. Hehe, I only turned it half over and fried it like this. If I keep turning it, it will break the cake. So fry one side and the texture will be more tender.
-
Put it on the plate, fry only one side of the pancake, and fry it slowly over low heat, otherwise the inside will be uncooked and the outside will be burnt.
