The country is based on people, and the people are based on food. Hello, gourmets! Leeks are very nutritious. It also has Qiyangcao , Yangzhuangcao and other nicknames. It has a rich taste and can supplement the nutrients needed by the body. Today, I want to teach you to use leeks with carrots and eggs to make a delicious breakfast cake . This cake tastes crispy, salty and fragrant. Interested friends, please follow me to make it!
[Leek Carrot Breakfast Cake]
[Basic Ingredients] leek, carrot, vermicelli, eggs, salt, thirteen spices, flour, cooking oil, white sesame
[Basic Steps]
1. Prepare a handful of fresh leeks, put them in clean water first, and wash them with salt water. It is best to wash them. Wait until the leeks are cleaned, control the water, and then place them neatly on the chopping board. Take out the kitchen knife, cut off the roots of the leeks for a while, and then cut all the remaining leeks into diced pieces. Put the chopped leeks into a large bowl.
2. Prepare a carrot, put it in clean water first and clean it with a brush. After drying the water, use a peeler to peel off all the carrot skins. Then, place the carrot on the chopping board and cut off the head and tail with a kitchen knife. Next, cut it into slices first, then cut it into shreds, and finally cut it into diced pieces. Put the chopped carrots and leeks together.
3. Take out a handful of vermicelli, put it in a large bowl, prepare some boiling water and pour it into a large bowl, stir the vermicelli with chopsticks, and let them completely immerse in the boiling water. When the fans soaked in boiling water turn white, the fans will be ready. Take out the vermicelli in the bowl and control the water, place it on the chopping board, cut it into small pieces with a kitchen knife, and put it into a leek bowl.
4. Prepare 4 eggs, put them into the basin of water first, add a little salt to the water, and wash the eggshells with salt water. After the egg shell is cleaned, beat the egg into an empty bowl, use chopsticks to stir the egg in one direction, and stir into even egg liquid and set aside.
5. Pour the egg liquid into the leek bowl and first use chopsticks to stir the ingredients in the bowl evenly. Add an appropriate amount of salt to the bowl, add a little thirteen spices, stir with chopsticks, and stir the seasonings evenly. Then, scoop out 50 grams of flour, put it into a bowl, and stir it evenly with chopsticks again. Finally, stir to a paste.
6. Take out the electric baking pan from home, turn on the switch to preheat, and use a small brush to brush a layer of cooking oil into the pot. When the oil in the pot is hot, pour the vegetable paste in the bowl into the pot, use a small spatula to transfer all the vegetable paste in the bowl into the pot, and smooth the vegetable paste in the pot. Finally, sprinkle some white sesame seeds on the batter.
7. Cover the pot and let the paste in the pot batter on low heat for 3 minutes. It’s time to open the lid of the pot, turn the pancakes over a side with a spatula, and then continue to bake on low heat for 3 minutes. This time, both sides are cooked and you can turn off the heat. All about 6 minutes.
8. Place the baked cake on the chopping board, cool it a little, and you can use a kitchen knife to cut it into small pieces. The delicious leek and carrot breakfast cake is ready. Come on the table and share it with your family. Let the delicious breakfast cake start a wonderful day!
[Love tips]
1. It is best to use salt water to clean leeks, which can kill and disinfect.
2. When baking the leek and carrot breakfast cakes we made today, use low heat throughout the whole process, remember.
Today’s leek carrot breakfast cake is all about. Every day I will share a home-cooked delicacy with you. Thank you for watching it. Friends who like it will like and follow it! See you tomorrow, thank you!
