饼的事1年近四十岁的时候,我学会了做鸡蛋饼。只在早晨。一点儿面粉,一点儿盐,一点儿水,把这些搅拌成均匀的面汁,打一个鸡蛋进去,继续搅拌成微黄的鸡蛋面汁。然后开火,放上平底儿煎锅,倒上一点儿油,把鸡蛋面汁摊到锅里。面汁起初不会流淌成自然的圆形,厚薄也不一致,这都没关系,待它们在锅里稍微定型之后,持起锅柄,高高低低左左右右地让锅侧转,还没有凝结的厚面汁便因器随型地流淌着,终会成就出一个相 When I was nearly 40, I learned how to make egg cakes. Only in the morning. A little flour, a little salt, a little water, stir these into a uniform sauce, hit an egg into the continue to stir into yellow egg noodles juice. Then open fire, put flat frying pan, pour a little oil, spread the egg noodles into the pan. The juice will not flow into a natural circle at first, and the thickness will be inconsistent. It does not matter until they are slightly shaped in the pan, holding the pan handle, turning the pan side by side, without condensation Thick sauce because of the fluid flowing with the type, will eventually come to a phase