Chinese Food
Egg and scallion pancake
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When I was a child, my mother used to cook for me. Later, I had a family. I miss my mother's taste. I made it myself. Now I have a child. I make it for him. Bao still likes it. I used to rub some carrot or cucumber shreds, chopped spinach or diced tomato. There are many kinds of patterns. Today, I'm back to the original taste. It's a strong mother's taste. And a sweet potato porridge. A very nourishing dinner
Cooking ingredients
Cooking Steps
Step1:Pour in some flour. Add two eggs and some cold water. Stir in one direction until there is no pimple.
Step2:Add onion, salt, chicken essence and mix well.
Step3:Pan. Low heat. A small amount of oil. Pour in the batter. You can lift the pan and tilt it a little. The batter will be even and even.
Step4:The whole process is light. The pancake keeps turning. When the white batter changes color, you can turn it over. At last, you can look at both sides of the pancake. If it's not hot enough, you can fry it for a while until the two sides are slightly yellow.
Cooking tips:The batter can't be too thick or too thin. It's too thick and hard to spread. It's not tender. It's too thin and loses Q strength. There are skills in making delicious dishes.
