Chinese Food
Soft Japanese shuflei
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Cooking ingredients
Cooking Steps
Step1:Separate the yolk from the egg white. Be careful not to mix yolk and water in the egg white.
Step2:Mix the yolks. Add the yogurt. Yogurt can also be replaced by milk. It depends on your preferences.
Step3:Add low gluten flour to the yolk. If you don't have low gluten flour at home, you can mix flour and corn flour instead. The proportion is 4-1.
Step4:Add sugar to the egg white, and then send it to chopsticks to stand up.
Step5:Dig two spoonfuls of the beaten egg white and add it into the yolk liquid. Turn it up and down evenly. Then pour it all into the beaten egg white. Still turn it up and down evenly. Be careful not to stir.
Step6:Warm up the non stick pot. Pay attention to the whole process. Use a spoon to scoop in a large scoop of batter. Cover it and simmer for about 2 minutes. Then turn it over and simmer for another 12 minutes.
Cooking tips:1. The egg white must be fully removed. Otherwise, the shuflei will not expand; 2. If you do it for the first time, you are suggested to make only one at a time. Then the time should be adjusted according to the situation of your own pot; 3. If you don't use the non stick pot, you are recommended to brush some oil; 4. Remember to keep the whole process light. Light fire. Light fire. 5. According to this ratio, we can make about 68. There are skills in making delicious dishes.
