Milk and egg-filled pancakes----a nutritious and balanced breakfast with meat and vegetables
Overview
As the saying goes, it is better to eat early, eat full at lunch, and eat less at night. However, for today’s fast-paced people, the rich nutrition of breakfast is simply a luxury. The nutritional balance of lunch and having enough time to eat are like water in the desert. Lunch in the unit canteen is really eaten by pinching the nose. Vegetarian dishes can make meat. The meat and vegetables taste like green vegetables. Apart from bringing rice to work, I can only eat egg-filled pancakes and a cup of porridge at a nearby stall. The pancakes I eat for breakfast often end up as lunch. I look at the oil in the pancake pan, and while eating the pancakes, I think about gutter oil, gutter oil, ugh~~~~, I’m so confused. However, the egg pancakes I made myself were rolled with vegetables and meat, and they tasted really good. After eating two of them, my husband thought he could eat another one. Haha, in my husband's words, the pancakes were so soft and delicious.
Tags
Ingredients
Steps
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Prepare flour, two eggs, three small rapeseeds, three sticks of bone and flesh, a carton of milk and other ingredients
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After mixing the baking powder and flour, knead the dough with milk
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Let the dough rise for fifteen minutes.
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While the dough is rising, wash the rapeseed and blanch it in a pot. Remove the bones and meat and fry with bamboo skewers until cooked. Beat the eggs into egg liquid and set aside
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Divide the dough into four equal parts (divide the dough into four equal parts according to your personal preference)
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Roll a dough into thin slices, pour a little oil and spread evenly,
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Roll it up from one side and roll it into a strip, then roll it up from one end of the noodles and roll it into a round cake.
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Roll the dough into a long strip, then roll it up from one end,
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When rolling to the edge, leave a little bit, pinch both ends of the roll, and wrap it with the remaining side
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Then roll it into pancakes
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Heat oil in a pan, put the cakes in, and turn to low heat
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Flip the cake when it bubbles
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When the cake is turned over, pour the egg liquid into the pan, cover it with the cake and gently press the cake surface to fully adhere the eggs to the cake.
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When the cake is cooked, flip it over with the egg side facing up
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Place the rapeseed and rabbit meat on the pancake.
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Roll it up and the milk and egg cake is ready.
