Chrysanthemum egg cake

Overview

How to cook Chrysanthemum egg cake at home

Set aside two eggs and wash a handful of chrysanthemum.
Beat the eggs.
Add a spoonful of salt, a little star anise powder and a handful of flour to the beaten eggs.
Add a little water and mix well until there are no lumps.
Chop chrysanthemum into fine pieces.
Add chrysanthemum to the egg mixture and stir.
Mix well and set aside.
Add appropriate amount of lard to the pot and let it boil.
Pour in the egg liquid and fry slowly over low heat (the induction cooker is always at 100°).
Fry until all sides are raised, then carefully lift up with a spatula and flip over to fry.
Cover a cutting board with plastic wrap and cut the fried egg pancake into eight equal parts.
Finally put it on the plate.