What happens when an omelet is too hard, and how can an omelet be thin and soft?

The egg pancake is hard because there is less water, and two tablespoons of flour are washed with boiling water to form a slightly thick batter, so that the dough will not be hard.

Beat the whole eggs, finely slice the ham sausage and lettuce leaves, finely chop the shallots, and stir the ingredients together.

2.Mix two tablespoons of flour with boiling water to form a slightly thick batter and mix until it is non-granular.

Mix with the ingredients in 2 and season with salt and allspice. After mixing, scoop up a spoonful and slowly drip it off.

4.Flatten the pan with oil and pour out the oil. Pour in the egg batter and flatten. Cover the lid, very small fire. After 2 minutes, turn over the spoon, fry the other side, and cover. Because it is a hot noodle, it is very well cooked, and it is okay to fry it on both sides.

The omelet is too hard and it could be due to the fact that you have been frying it for too long or by putting too little water.

The relationship between the egg cake feeling too hard should be that there is too much flour, and the flour is made of cold water, so that it is mixed with the egg evenly, and the finished egg cake will be hard.

The egg cake is too hard because there is less water, you should put a little more water, such an egg cake is soft and fragrant, very delicious.

The omelet is too hard, and there should be too little water added to it. When making omelets, you should also add a small amount of warm water to make omelets. It will be fluffy and delicious.

The omelet is too hard, and the noodles are not good for you.

The surface should be moderately soft and hard.

In a pan or pan, to brush the oil in the pan.

The omelet is too hard, it may be that your noodles did not rise when they were mixed with the noodles, so they did not taste soft.

Here's how to make a thin and soft omelet:

Ingredients: eggs, flour, chives.

1. Wash the chives first, remove the roots, and then chop them, 2. Beat the four eggs in a large bowl.

3. Add half a bottle of milk, 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 hot, put a little oil, first use a big spoon to scoop a spoonful of egg liquid into it, and then slowly turn it and flatten it, it is best to have a pan, and see that the egg liquid is solidified.

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

8. Finished products.

There is not a lot of baking powder in the noodles, and the noodles are relatively hard, so the cakes baked in this way are relatively hard.

This may be due to the fact that you did not pay attention to the ratio of flour and water when mixing noodles, or it may be caused by the high temperature.

Because the temperature of the pancake is relatively high, it may be because the pancake time is relatively long, and it may be because the ratio of flour and water is incorrect.

If there is a problem with the dough, pay attention to the situation of the dough, not too much fire, so that the dough can become softer, which is related to the time of making and the method of making.

1. Too much flour: bury the sail when making the egg cake, put too much flour, resulting in the viscous batter of the egg cake, and the fried egg cake will be hard, it is generally recommended to make the proportion: 2 eggs, 50 flour, 150 grams of water.

2. Long time to fry egg cakes: When frying egg cakes, if the time is too long, the moisture and nutrients inside the egg cakes will be lost more, so the egg cakes are a little hard, it is recommended that after the egg cake is set, fry until both sides are slightly yellow, which generally takes 8-10 minutes.

3. The flour is not stirred evenly: when making the egg cake batter, the filial piety has a dry liquid acacia flour and fried it directly, such a batter will have particles, so there will be a hard situation, it is generally recommended to stir the batter until smooth and free of particles.

1. Too much flour: When making egg cakes, put too much flour, resulting in the viscous batter of the egg cakes, and the fried egg cakes will be hard, and the general recommended ratio is: 2 eggs, 50 flour, 150 grams of water.

2. Fry the egg cake for a long time: or when Zen is frying the egg cake, if the time is too long, the moisture and nutrients inside the egg cake will be lost more, so the egg cake is a little hard, it is recommended that after the egg paste is set, fry it until it is slightly yellow on both sides, which generally takes 8-10 minutes.

3. The flour is not stirred evenly: when making the egg cake batter, there is also dry flour to fry directly, such a batter will have particulate matter, so there will be hardness, it is generally recommended to stir the batter until the bare hand core is smooth without particles.

11. Prepare 500 grams of flour, water, eggs, oil and salt.

2. Pour flour into a bowl, add an appropriate amount of water and salt, and stir clockwise with chopsticks until the batter is formed.

3. Then add 2-3 eggs to the batter, continue to stir well, you can add 1-2 tablespoons of oil, so that the taste of the eggs is better.

4. Then brush the bottom of the pan with oil, pour in the batter, start on high heat, and after the batter is fixed, turn to low heat and fry until golden brown on both sides.

21. 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 jujube will be hard, the general recommended ratio is: 2 eggs, 50 flour, 150 grams of water.

2. The omelet is fried for a long time.

When frying egg cakes, if the time is too long, it will make the inside of the egg cake stuffy and lose more nutrients, so the egg cake 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.

3. In the production of egg cakes can be matched with green onions, potatoes, etc., its taste is sweet, the taste is crispy, the following is the specific method of green onion egg cakes:

1. Prepare 2 eggs, 500 grams of flour, 5 grams of green onions, appropriate amount of oil and salt.

2. Then clean the green onion and cut it into chopped green onions for later use.

3. Then add the flour and water until it becomes a paste, beat in two eggs, and continue to stir until the egg yolk and egg white are fully stirred.

4. Then add chopped green onion and stir, add an appropriate amount of salt to taste.

5. Finally, put an appropriate amount of oil in the pot, pour in the egg batter and spread it out into a cake, fry it on both sides until it is slightly yellow, and then it can be served.

4 Some people make egg cakes will put oil, and some people do not put it, in fact, the main difference between oil and no oil is in the banquet taste, making egg cakes with oil, with the effect of emulsification and puff pastry, can increase the toughness of egg cakes, so that the dough made is relatively loose, and the taste is crispy, although it can also be made without oil, but its taste and appearance will decline, so it is recommended to put 1-2 spoons of oil in the production of egg cakes.