Tacos

Overview

I have loved eating egg pancakes made by my mother since I was a child. I have a deep affection for egg pancakes. The egg pancakes made by my mother are very simple. Eggs, flour, chopped green onions, water, and salt are just the ingredients. They are golden and fragrant. You can't eat them anywhere else. When I was a child, there were no non-stick pans at home. My mother always used a wok. When the oil was hot, pour the batter in, hold the handle of the pan with your hands and turn the pan so that the batter evenly covered the bottom of the pan, with moderate thickness, moderate softness and hardness. Then turn it over, and it will be intact and never broken. Then pour a spoonful of oil along the edge of the pan. The oil will flow along the pan to the bottom of the cake. The sound of the sizzling sound is extremely pleasant, not to mention the taste. Both sides are golden brown and especially delicious. Every time I smell the fragrance, I can't wait. When I eat the first one, my mother will make the next one. I can eat several in a row. This time I made the egg pancake with corn kernels in it. It was quite delicious. Is it possible to serve it to the dining hall table late at night?

Tags

• staple food
• home cooking
• breakfast
• summer recipes
• students
• clear water
• corn kernels
• egg
• flour
• oil
• salt

Ingredients

Steps

1. 1 You can use fresh corn kernels or freeze-dried corn kernels and soak them in water.

   

2. 2 Add flour and eggs to corn kernels.

   

3. 3 Add salt.

   

4. 4 Add appropriate amount of water and start stirring.

   

5. 5 Stir evenly.

   

6. 6 Brush a layer of oil into the pan and heat it up. Pour in an appropriate amount of egg cake batter. Hold the handle and turn the pan so that the egg cake batter evenly covers the bottom of the pan.

   

7. 7 After one side is cooked, turn over and continue to bake the other side.

   

8. 8 After both sides are cooked, take it out and serve on a plate.