Classic flavor - leek egg cake
After going out of school, I started my own work. Because I need to work overtime at night, I always want to sleep more in the morning. I don't know when to start. I gradually become a non breakfast person. This is a very bad habit, but this bad habit is really affectionate and meaningful. It has been 5 or 6 years since I followed. I didn't separate from it until two years earlier. I hope that my relatives who don't eat breakfast, like me once, will change this habit as soon as possible.In fact, it doesn't take much time to cook a simple and nutritious breakfast every morning. It's good to fry a cake, grind a cup of soybean milk / boil a bowl of oats, or a dish of side dishes, a bowl of clear porridge, and a little fruit.I often fry this egg cake. In order to make everyone eat more, I add some flour in it.Poetic phrases:1: The amount of flour you like. If you accidentally put too much, add some water.2: After the oil is applied, put the eggs into the pot. You can't wait until the pot is very hot, because the pot will be cooked at once, so it's difficult to flow, let alone smooth.3: Just turn on medium heat when frying to avoid scorching.
Step 1 . Prepare eggs, leeks and flour.
Step 2 . Beat the eggs and add a little salt, pepper and chicken essence.
Step 3 . After stirring, add some flour. (the flour is ordinary flour. You can add a little water when you like it more or less.)
Step 4 . Stir again until there are no particles.
Step 5 . Wash and dice the leeks.
Step 6 . Add to the egg mixture and stir well.
Step 7 . Brush the pan with a thin layer of oil and preheat it slightly.
Step 8 . Pour the egg and leek paste into the pot and smooth it.
Step 9 . When the bottom of the cake is cooked, turn over and fry until both sides are cooked through.
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