Perilla Leaf Egg Pancake

Let’s take a look at what Perilla looks like first!

Wash the perilla leaves with clean water and dry them for later use.

Chop an appropriate amount of perilla leaves on a cutting board according to your needs and set aside.

Beat 2-3 eggs into egg liquid and set aside.

Add the chopped perilla to the egg mixture.

Add appropriate amount of salt to taste.

Use chopsticks to stir evenly.

Pour a little salad oil into a non-stick pan and heat the oil pan to about 90% hot, so that the egg liquid can be quickly formed.

Quickly pour in the egg mixture.

Use your right hand to help lift the pot so that the egg liquid in the pot evenly covers the bottom of the pot counterclockwise to form a circle.

After observing that the egg liquid at the bottom has formed into a shell, use a spatula and chopsticks to help quickly turn the egg pancake over.

When both sides are browned, remove from the pan. Place hot on a chopping board and cut into eight equal portions with a knife.

Plate it and serve it hot. The egg pancake with perilla leaves has an indescribable aroma. It is really delicious!

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