The recipe for Korean egg and scallion pancakes

Health benefits

Eggs: Moisturizing and drying

Ingredients

Two eggs

Scallion in moderation

Half a bowl of flour

A little clear water

Salt two salt spoons

The recipe for Korean egg and scallion pancakes

1. Prepare the necessary ingredients.

2. Beat the eggs and add scallions, stir well.

3. Slowly add flour and stir until there are no particles.

4. Add salt and filter.

5.I made three copies of this quantity.

6. Put a little oil into the pot, reduce the heat, put in the egg mixture, and cover the entire bottom of the pot in a circle.

7. Use the remaining temperature to flip over and cook.

8. Fold in half.

9.Fold it in half again, and one cake will be ready. Repeat this process.

10. A fragrant scallion cake.

11. Come and eat quickly.

Tips

1. If you want to turn over the omelet after frying it on one side, pick it up with the tip of a knife, turn it over with your hand, and then use the remaining temperature to cook it.

2. Use a small fire when frying egg cakes. The big fire is easy to burn.

3. The batter used to make pancakes must be thoroughly stirred for a better taste. If it's not breakfast pancakes, spend more time slowly stirring until you can't see the bumps.

4. Use a little oil on the first one, and don't put any oil on the rest.

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