The trick of fluffy omelets, how to make omelets thin and soft

Trick of the trade. 1.Take an appropriate amount of flour, add salt to an appropriate amount of water, and when the flour is made, drive the flour to a circle, leave it empty in the middle, and then add salt water to stir the flour in one direction in a circle, so that there will not be many gnocchi with the batter that comes out.

2.Add some chives and two to three eggs to the batter and stir well. Another important point in this step is to add an appropriate amount of cooking oil to ensure that the resulting egg cake is softer.

3.Brush the pan with oil, pour in an appropriate amount of batter, you can turn up the heat at first, and when the batter at the bottom of the pan is fixed, turn to low heat and fry. Golden brown on both sides.

The first method is the ingredients.

Eggs four.

2 tablespoons of flour.

2 chives.

Half a spoon each of five-spice powder and chicken powder.

Method steps.

Wash the chives first, remove the roots, chop them again, and beat the four eggs in a large bowl.

Please click Enter a description.

Please click Enter a description.

Add half a sprig of milk and a spoonful or two of flour, stirring as you go.

Please click Enter a description.

Please click Enter a description.

Finally, add half a spoon of chicken broth and five-spice powder, and stir well to form an egg mixture. It's a matter of feeling, not too thin.

Please click Enter a description.

The pot is hot, put a little oil, remember to be less, as long as the surface of the pot is sticky with oil, not a little more, more will bubble up, and you can't make a cake. Scoop a scoop of the egg mixture into it with a large spoon and slowly turn it to flatten, preferably in a pan. Just see that the egg liquid has solidified.

Please click Enter a description.

Turn it over and fry it until golden brown, and an omelet is ready.

Please click Enter a description.

Another method, ingredients: flour, eggs, shallots, salt and cooking oil.

Method: In the first step, take a large bowl, pour in the flour and beat a few eggs into it. Wash and chop the chives and put them in, then add a little salt to them, and add water. Use chopsticks to mix the powder into a paste.

The second step is to put the flour in the pot for five minutes, put cooking oil in the pot, heat the oil, and scoop two spoonfuls of flour paste into the pot with a spoon. Flatten with a spatula, and put some cooking oil around the cake to prevent sticking.

The third step, when pancakes, when the omelet is formed, pick up the pan and shake it to prevent it from sticking.

Step 4: Wait until one side is golden brown, then turn to the other side. Wait until the other side is also golden brown, and then remove from the pan.

In the fifth step, one cake is fried, and cooking oil needs to be added to the pot, and the second cake is fried, and cooking oil is put in each cake.

Tips: First, how much flour and eggs to put according to the amount of food and taste of the individual. I usually have two small handfuls of flour and two eggs.

Second, when putting table salt, if you don't know how much to put it. You can start with a little less, and after you've cooked the first cake, taste the taste, add a little more to the batter and stir.

Third, I put shallots every time I make omelets. If you don't eat green onions, you can put leeks or shredded potatoes, or you can put nothing at all.

Fourth, when mixing the batter, stir well and form a thinner batter.

1. Beat the eggs, stir well, and add flour to make a batter. 2. Wash the green onion and chop it into minced pieces, cut the ham sausage into small cubes, add the batter and mix well. 3. Heat a frying pan, add a little oil, scoop in 1 tablespoon of batter, and spread into small round cakes.

4. Fry until golden brown on 2 sides. If you don't have a spontaneous flour, you can use plain flour and add a little baking powder, so that the fried omelet is fluffier and has a better taste. The delicious cheese egg floss wanted to make eggs in a different way when I was preparing breakfast, so I did it, and it tasted good.

1.Beat 1 egg. 2.

The pan is hot, and I use a non-stick pan so that I don't have to put oil, and if it's a regular pan, I need to apply a layer of oil.

If the egg cake wants to be soft, the following things need not to appear: 1. Too much flour.

When making egg cakes, put too much flour, resulting in the batter of the egg cake sticky, and the fried egg cake will be hard, it is generally recommended to make the ratio is: 2 eggs, 50 flour, 150 grams of water.

2. The omelet is fried for a long time.

When frying omelets, if the time is too long, the moisture and nutrients inside the omelet will be lost, so the omelet is a little hard, it is recommended that after the egg batter is set, fry until both sides are slightly yellow, generally it takes 8-10 minutes.

3. The flour is not stirred evenly.

When making the egg cake batter, there is also dry flour and fry it directly, such a batter will have particles, so it will be hard, and it is generally recommended to stir the batter until it is smooth and free of particles.

The easiest way to make egg cakes, put baking soda and sugar in the flour, beat the eggs according to the amount, use milk and egg cakes to be sweeter, and form a batter, and make a batter, about half an hour, heat the pan and brush a little vegetable oil into the batter, turn it over in about three minutes, and then you can enjoy it in about three minutes!

Summary. How can an omelet be thin and soft, for you to find the following. 1. The water consumption should vary according to the amount of eggs, and about 40ml of water should be added for each additional egg.

2. Be sure to wait until you whip the water and flour into a uniform paste before putting the eggs, otherwise the batter will not be easy to beat evenly, and there are some small lumps mixed in the batter. 3. To make a thin and soft egg cake, the concentration of the batter is the most critical skill, the beaten batter should not be thick or thin, it is better to have good fluidity, if you feel that the batter is too thick, you can add an appropriate amount of water to continue to whip evenly. 4. When baking the first cake, it is best to brush a layer of oil first, so that it is not easy to stick to the pan when baking the cake, and the next n cakes can decide whether to brush the oil according to the situation.

5. When putting batter in the pot, you should grasp the dosage, and decide how much batter to use according to the size of the pot.

How can an omelet be thin and soft, for you to find the following. 1. The water consumption should vary according to the amount of eggs, and each additional egg should be increased by about 40ml of water in the limb chain. 2. Be sure to wait until you whip the water and flour into a uniform paste before putting the eggs, otherwise the batter will not be easy to beat evenly, and there are some small lumps mixed in the batter.

3. To make a thin and soft egg cake, the concentration of the batter is the most critical skill, the beaten batter should not be thick or thin, it is better to have good fluidity, if you feel that the batter is too thick, you can add an appropriate amount of water to continue to whip evenly. 4. When baking the first cake, it is best to brush a layer of oil first, so that it is not easy to get into the pot when baking the cake, and the next n cakes can be decided by themselves according to the situation. 5. When putting batter in the pot, you should grasp the dosage, and decide how much batter to use according to the size of the pot.

How to make egg cakes: Ingredients: 150 grams of flour, three small eggs or 2 large eggs, about 300 grams of water, half a bowl of minced green onions (only the green onion leaves), salt and pepper powder.

The method and steps of egg cake: 1. Add celery to the flour and stir it into a uniform batter, then add the egg and beat it well, then add the green onion, salt, and pepper powder to beat evenly, add a little cooking oil, and now we can prepare the egg cake for the first time. 2. After the pan is heated, brush with a layer of vegetable oil, then scoop a large spoonful of batter into the pot, then pick up the handle and turn the pot to spread the batter evenly on the bottom of the pot, and then put it on the fire to continue heating after the batter is evenly spread.

3. Turn over the cake when it can be easily separated from the bottom of the pan, until both sides of the cake are cooked.

We prepare a handful of shallots, cut them into chopped shallots and put them in a pot. Prepare a small basin, beat two eggs and add 2 grams of salt. Add another spoonful of flour and a small amount of water, and stir the nahu in one aspect.

Stir into a paste, there can be no small gnocchi, the concentration of the batter is best not thin or thick, and the hand can pull up the silk to fully integrate the flour and eggs. After stirring, pour in a little vegetable oil, pour in vegetable oil to make the egg cake does not stick to the pan, the egg cake tastes good. Stir the egg batter again to make a thin, soft egg cake.

Then pour the chopped green onion into a pot and stir well. After these preparations are done, first heat the pot, brush the pot with a layer of vegetable oil, scoop a spoon with a spoon and pour it into the pot, slowly turn the pot, and flow the paste from one side to the other side, dripping into a circle. After the egg cake hole is formed, Hansan turns it over and fries the other side, and after one side is browned, it is turned over again, and it is turned back and forth twice, and the egg cake is cooked.

Next, we fry the second omelet, which is basically only 2 minutes to fry a pancake, and the method is thin and soft. Once all the batter in the basin is fried, place it on a plate. Cut a few shallots, cut some cucumber segments and put them on one end of the plate, fold the omelet and put it on the plate.

Then prepare a small dish and put a little soybean paste on it. Well, this omelet is ready, the omelet must be eaten while it is hot, the taste is a little fishy when it is cold, and it will affect the taste.

Here's how to make a thin and soft omelet:Ingredients Tools: eggs, flour, chives, milk, chicken powder, five-spice powder, cooking oil, chopsticks, frying pan.

1. Wash the chives first, remove the roots, and then chop them.

2. Crack four more eggs in a large bowl.

3. Add half a sprig of milk and add one or two spoons of flour.

4. Add while stirring.

5. Finally, add half a spoon of chicken powder and five-spice powder, and then stir well to form an egg mixture.

6. The pot is burned into a lead hidden heat, put a little oil, first use a big spoon to scoop a spoonful of egg liquid into it, and then slowly turn and flatten it, it is best to have a pan, and see that the egg liquid is solidified in the Huaiyu Hall.

7. Turn over and fry again until golden brown, and an omelet is ready.

8. Finished products. <>

If you want the omelet to be soft and delicious, you need to pay attention to the fact that it must be cold water and noodles, and bake it slowly over low heat.

1. Prepare the batter. Add eggs and water to the flour. If there are lumps in the flour, press it with a small spoon until there are no gnocchi at all and stir into a smooth batter.

Note that you must use cold water to stir, never use hot water, eggs are easy to fish with hot water, and hot water is more likely to cause gnocchi, it is not easy to stir.

2. Wash and chop the green onions, beat the eggs, and prepare some black sesame seeds, white sesame seeds, and shredded meat.

3. Heat the pot, pour a little oil into the pot, don't pour too much, then turn to low heat, scoop a spoonful of batter into the pot, and spread the batter with the back of the spoon.

4. While the batter is not yet set, pour in the freshly beaten egg mixture, and then sprinkle the prepared chopped green onions, black sesame seeds, white sesame seeds and shredded meat.

5. Wait until the egg liquid has solidified, and you can turn it over. After turning over, we can see the golden side, which is very appetizing.

6. Roast slowly on low heat for a while, we will smell a burst of fragrance, then turn off the heat.

Ingredients: 5 eggs.

Excipients: 1 green onion, 1 tablespoon of oyster sauce, appropriate amount of refined salt, a little sugar.

1. Crack the eggs first. As shown in the figure below:

2. Add chopped green onions. As shown in the figure below:

3. Add oyster sauce, salt and sugar. As shown in the figure below:

4. Stir well. As shown in the figure below:

5. Then heat oil in a pot and add the egg mixture. As shown in the figure below:

6. Then spread both sides slightly yellow and ripe. As shown in the figure below:

7. The egg cake is made, which is very delicious.