Celery leaves are not wasted, and quick breakfast cakes are made

Cooking Instructions

1. A celery leaf, as long as the celery leaves, do not stems, wash and finely chop.

   

2. Mix the batter, 90 grams of flour, 170 grams of water, and the amount of three loaves. The water should be added three or four times, and then added after mixing well, so as not to have gnocchi.
   The noodles and water are not so strict, just make them a little thinner, like in the video.

   

3. Add the celery leaves, beat two eggs and add half a spoonful of salt. The spoon is 5 grams.
   Because I also want to dip the sauce, I only add a little salt, which has a base taste, if you don't dip the sauce, add a little more, salt and chicken essence can be added.

   

4. Sprinkle with pepper.

   

5. Stir to combine.

   

6. Pour a thin layer of oil, heat the pan over low heat, pour the batter into the pan after the pot is hot, and use a spatula to pull the thick batter to the side.

   

7. After discoloration, turn over.
   The color is still a little lighter, and I will turn it back over and brand it after a while.

   

8. I flipped it over again, and the color on the second side was more beautiful.

   

9. It's good to be in this state on both sides.

   

10. The girl eats leftovers, and when she thinks about it, she can take a picture of the sauce and the taste she likes. I usually use soy sauce and vinegar sesame oil, and the amount of soy sauce is about one-third of vinegar.