Longjing stall eggs

Overview

I am a beauty-loving girl born in the 1980s who loves food. I like food and even food photography. I specialize in food production and food photography. Thank you for your attention and love. I will continue to share with you my beautiful secrets of losing weight while eating here! I am a super foodie and never miss any delicious food. Dessert is an old love that I can’t let go of, so my weight has always been maintained at 80-90 pounds, never exceeding 90 pounds. I used to be a fat girl with a height of 110cm, so I don’t have a physique that makes me gain weight no matter what I eat. As long as you eat in the right way and at the right time, you will enjoy delicious food and lose weight at the same time! In fact, this dish is not my own creation, it can be found in many restaurants. Longjing belongs to the green tea category, and green tea has the effect of losing weight and eliminating cellulite, especially for long-term tea drinkers. The aromatic compounds in green tea can dissolve fat, remove turbidity and greasiness, and prevent fat from accumulating in the body; vitamins B1, C and caffeine can promote gastric juice secretion, helping digestion and fat elimination. The catechins in green tea have the functions of antioxidant, improving metabolism, and scavenging free radicals. They can activate protein kinase and triglyceride lipase through many functions, reduce the accumulation of fat cells, and thus achieve weight loss. Green tea can accelerate fat consumption and strengthen healthy weight loss.

Tags

• hot dishes
• zhejiang cuisine
• children
• breakfast
• spring recipes
• fast food
• egg
• salt
• tea
• vegetable oil

Ingredients

Steps

1. 1 Brew 30 grams of Longjing tea with 100 grams of 80-90 degree water. If you can't control the amount, make a cup of very strong tea water. If Longjing is not available, you can use other green tea instead, but the prerequisite is green tea.

   

2. 2 Add 4 eggs and a small spoonful of salt and beat the egg liquid until foamy.

   

3. 3 Pour vegetable oil into the pot. When the vegetable oil is 60% hot, pour in the egg liquid. Over low heat, slowly spread the egg liquid into a cake shape.

   

4. 4 After the egg pancake is formed, shake it gently a few times to avoid sticking to the pan, then turn it over and pour in about 50 grams of tea water.

   

5. 5 Slowly let the egg cake absorb the tea water over low heat. It takes about 2-3 minutes.

   

6. 6 The egg pancakes are quite delicious after being cooked!