Chinese Food
Egg cake with pumpkin and milk
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When I was a child, I got up automatically when I heard the taste of my breakfast at school in winter. Sometimes it was served with millet porridge, sometimes it was egg soup, sometimes it was a bowl of hot milk. After eating the warm aisle, I went to school.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. The regular eater will know how many ingredients are enough. So there is no weighing. The milk here is not patte
Step2:The thinnest the zucchini is, the better. So is the scallion. Here, the scallion is the decisive factor to make it fragrant. Sprinkle some salt to let the vegetables come out of the water. Don't pour out the subsequent water. Wait for 5 minutes
Step3:In this state of softening, break in the egg
Step4:Pour in the prepared flour and milk and stir to the state shown in the figure. Stir carefully and do not have white pimples
Step5:Cool oil in hot pot. Less oil her
Step6:Pour a layer of paste evenly. Turn off the fire. Cover the lid. If you don't cover the lid, you will lose water. The taste will not be so soft and waxy. When you see that the batter has solidified and turned over, please shake the pan in advance. Let the whole cake sway together. Haha, use the shovel and chopsticks to assist
Step7:Turn it over. Cover the pot for about half a minute. Take one bite first
Step8:Kwai Fu breakfast, breakfast, nutrition and healt
Cooking tips:Cover. Otherwise, the water will be hard. Put more onions will be more delicious cooking skills.
