Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 3 ) | Ham sausage ( 1 piece ) |
Chives ( 2 roots ) | Flour ( a little ) |
Cornstarch (a small spoonful ) | Salt ( a little ) |
Clear water (appropriate amount) |
How to make breakfast pancakes
1. Finished product picture.
2. Pour the flour into a larger bowl, add a small spoonful of cornstarch (starch), A pinch of salt.The amount of flour is probably less than half a bowl of rice.
3. Add water while stirring constantly until it becomes a thin batter, scoop up the batter It will drip quickly.
Don’t make it too thick, otherwise it will not flow when you spread it.If the batter has a lot of particles, you can sift it through a mesh!
4. Cut the ham into small cubes and cut the green onion into flowers.
5. The non-stick pan does not heat or pour oil.Pour a spoonful of batter into it and shake it.Pan to spread evenly.
6.Sprinkle with diced ham and chopped green onion.
7. Turn on the heat!
8. Until the transparent batter turns white, turn to low heat and crack in an egg.
9.Prick the egg yolk with a spoon, then use the back of the spoon to quickly roll it out and spread it evenly.
10. When the egg liquid is almost half-solidified, lift off the crust.
11. Use a rice spoon or a cooking shovel to push and roll up.
12. Fry over medium-low heat until golden brown to your liking.
Repeat the process for the remaining batter!
13. Finished product picture.
14. Finished product picture.
Tips
Cornstarch is added to the batter to make the fried pie crust translucent and more elastic.
The batter you prepare must be thin and flowable so that it can be spread easily.
The diced ham and chopped green onion can be added directly to the batter and mixed well before frying, but the crust obtained in this way will not look as good as the one after adding it.
After the batter is spread, sprinkle ham and chopped green onion so that they can be integrated into the batter.Fry over high heat again.
It’s best to use a non-stick pan! The pancake must be cooked before it can be uncovered, otherwise it will stick to the pan and cannot be removed, causing it to break.
When the egg liquid is semi-solidified, roll it up so that it will not spread out.This is similar to making thick egg noodles.
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