The practice of cake of egg of chopped green onion, how is cake of egg of chopped green onion done delicious
Write in front - update at 14/10/2019
This cookbook studies abroad moment to write 10 years ago probably
Fail to reach partial hutch friend the requirement now is really feel sorry
But everybody is adult, condemn both in speech and writing - solid belong to need not.

Clarify with respect to two problems now
1, flour is mixed first water agitate, rejoin egg really relatively mix to agglomerate not easily directly at egg flour.
2, if use chopstick agitate still the young associate of indispensable face a knot in one's heart, the tool of agitate can change manual eggbeater, panada will be more exquisite.

With makings 

Egg
4
Flour
140g
Chopped green onion
Salt
Right amount
Water
Right amount

The practice of cake of egg of chopped green onion 

  1. The egg adds salt to hit divide evenly

    The practice measure of cake of egg of chopped green onion 1
  2. Join flour

    The practice measure of cake of egg of chopped green onion 2
  3. Add water, to thick consistency moderate

    The practice measure of cake of egg of chopped green onion 3
  4. Join chopped green onion, mix is even

    The practice measure of cake of egg of chopped green onion 4
  5. A few oil is wiped inside boiler, enter panada in the center of

    The practice measure of cake of egg of chopped green onion 5
  6. Did not shape in egg cake next before, with slow rate slowly rotational boiler bottom, form a circle

    The practice measure of cake of egg of chopped green onion 6

Small stick person

Of 1. panada rare thick very important, too thick stiff inconvenience at flow, too rare flow easily again rate is too rapid.
The oil inside 2. boiler is not too much, otherwise panada can mature very quickly, had shaped when still doing not have rotational boiler bottom, cannot make beautiful cake body.
When 3. boiler heats up oil conflagration, thin pancake made of millet flour when must small fire slow simmer in water, must not anxious.
2019-12-13
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