Scallion-flavored tofu egg cake

Overview

The little bit of tofu left after tossing the egg tofu cake seems to be too little for anything, so I simply use it to make an egg paste cake - crush the tofu and add it to the egg flour. The old comrade prefers the aroma of green onions, so he adds a lot of green onions. Crush the tofu as finely as possible so that no one will notice. The batter should not be too dry and should become a flowable paste, which will taste softer. The effect is really good. The best moment is when it comes out of the pan. It is soft on the inside and slightly crispy on the outside. It is full of green onion and burnt aroma. Shh~~Don’t say there is tofu in this. You know this, I know it, but he doesn’t. . . .

Tags

• snacks
• children
• breakfast
• cake
• spring recipes
• egg
• flour
• lao doufu
• oil
• onions
• peppercorns
• salt
• water

Ingredients

Steps

1. 1 Ingredients: 85 grams of old tofu, 1 egg, 85 grams of flour, 40 grams of green onions, 85 grams of water, 1/2 tsp of salt, appropriate amount of oil, a few peppercorns

   

2. 2 Wash the green onions and cut into chopped green onions; wash and crush the tofu and set aside.

   

3. 3 Crack the eggs into a bowl, add salt and beat evenly.

   

4. 4 Add tofu paste,

   

5. 5 Beat well.

   

6. 6 Pour in the flour and mix a little,

   

7. 7 Add water a little at a time and stir to form a thin, flowable batter.

   

8. 8 Add chopped green onion and peppercorns,

   

9. 9 Mix well and set aside.

   

10. 10 Heat the pot, pour appropriate amount of oil,

    

11. 11 Add a spoonful of batter and spread it as much as possible,

    

12. 12 Fry the bottom side until golden brown, flip and fry the other side.

    

13. 13 When both sides are golden brown, remove from the pan and serve hot.