original, corn, basil｜Egg cake that satisfies three tastes at one time｜Batter omelet

Egg cakes are one of the traditional Chinaman breakfast items. The biggest advantage of homemade omelets is that you can control the softness and texture by yourself.
There are two ways to make omelets. One is to use dough rods to form thin skins, which have a Q-bomb taste, and the other is to make omelets with flour paste, which has a soft Q taste. This video shows the production of omelettes with flour paste.
This kind of omelette is very common in our family. I usually don’t know what to eat for breakfast, or I don’t have time to prepare the next day’s breakfast. I will use the flour in the video to make it quickly. Just mix it well and start cooking. It doesn’t need to be like steamed buns. , steamed buns, bread, wait slowly for fermentation, and you don’t need to prepare a lot of side dishes like rice balls. This traditional batter omelet will appear at home. I usually like to fry it in a cast iron pan until the outside is crispy and the inside is It still retains the softness and elastic texture. I recommend it to everyone, and let us watch this traditional batter omelet.
I usually like to fry it in a cast iron pan until the outside is crispy and the inside It still retains the softness and elastic texture. I recommend it to everyone, and watch and eat this traditional batter omelet with us.
Cooking tips:
1. For the amount of batter in the film, you can use a 19 cm cast iron pot to make 4 to 5 batters. Usually, you can use a wooden spoon for the film, and a flat spoon can make 5 batters.
2. It is best to let the batter stand for ten minutes after the batter is adjusted, so that the flour will be gluten and more elastic.
3. The amount of slurry can be adjusted according to actual needs
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Code farmer sayings:
Each ingredient has its own characteristics and individuality, and as long as you understand it, you can create various works.
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Table of contents:
0:00 - Video tour
0:29 - Prepare flour, powder paste
1:53 - Stock preparation
2:53 - Start making - original flavor
5:18 - Start making - corn
6:12 - Start making - basil
7:14 - put on a plate

[@MNZaoKa]

這種蛋餅在我們家出現率很高，平常不知吃什麼早餐，或是來不及準備隔天早餐，就會用影片中的粉類來快速的製作，只要拌勻，就可開始料理，不用像包子、饅頭、麵包，慢慢的等待發酵，也不用像飯糰一樣要準備很多配菜，家裡就會出現這道都愛自製的傳統麵糊蛋餅，平常喜歡用鑄鐵鍋煎到外面酥酥的、裡面還保有軟度與彈牙的口感，推薦給大家，與我們一起視吃這道傳統的麵糊蛋餅。

[@alliehsieh9021]

看起來超級好吃，感謝無私分享配方與做法！

[@MNZaoKa]

謝謝你的觀看與喜歡!!

[@Mary3.14]

真的能煎出酥酥的外皮，好好吃❤ 謝謝分享~
ps.很喜歡您對食材特性的介紹，好吃食譜缺一不可😊

[@MNZaoKa]

謝謝你與我們分享實作的作品，每種食材都有它們神奇的一面，了解它們的特性後，更能隨心的變化，很好玩!
我們家也超愛粉漿蛋餅，只要前一天懶得做隔日早餐，就是它出現的時刻…

[@liangmeewong1592]

煎的很美又很酥脆

[@MNZaoKa]

謝謝你的觀看與喜歡，這款真的很好吃，家人也很愛。

[@user-zo1gf3ku5e]

真實用.感謝🙏112.9.20

[@MNZaoKa]

感謝你的觀看與喜歡！！
粉漿蛋餅有多變化，可以參考下面文章連結，裡面有紀錄平常粉漿蛋餅的不同的做法介紹：jijia-infor.blogspot.com/2023/09/blog-post_14.html

[@sundaysunday9351]

謝謝分享

[@MNZaoKa]

謝謝你的觀看與喜歡!
粉漿蛋餅可以變化很多口味，我們家人都好愛它

[@hinihow6611]

請問如果蛋餅皮先做起來（冷凍）
之後再煎的時候，一樣能酥脆嗎？

[@MNZaoKa]

我們都是當天吃，冷凍後煎了是否會酥脆，這我們倒是沒試過…

[@kirs810]

請問塩的份量?謝謝分享

[@MNZaoKa]

塩大約1/4茶匙(1.2ml)

[@tako-uo4rr]

那個不是盤子吧？

[@MNZaoKa]

黑色的那個嗎？
它是石板喔!