When making celery breakfast cakes, the filling is adjusted like this, which is nutritious and delicious!

I still have some celery left over from the celery I bought yesterday, so let's use celery to make breakfast cakes this morning.

In addition to celery, today's breakfast cake also has carrots and eggs, which is more nutritious!

Here's how to do it:

A home-cooked recipe for celery breakfast cakes

Ingredients Required:

Celery, eggs, carrots, chopped green onions, salt cooking wine, oyster sauce, sugar, chicken essence, sesame oil, cooking oil

1. Wash and blanch the celery (put an appropriate amount of water in the pot, put a little salt, and blanch the celery for one minute after the water boils).

2. Wash, peel, and shred the carrots, and put them together with the chopped celery.

Add a pinch of salt and mix well to kill the moisture.

Grab off the excess water (don't throw it away), put it in a basin, add an appropriate amount of sesame oil and mix well, so that the nutrients are not lost.

3. Add flour to the vegetable juice and mix well, if necessary, add cold water and form a dough with moderate softness and firmness, cover and let the dough rise for 30 minutes.

4. Knock the eggs into a bowl, add a little salt and cooking wine, and beat them into egg liquid.

Remove from the pan and add the oil, when the oil is warm, add the beaten egg mixture, and stir constantly.

Scrambled into minced eggs (just solidify, don't fry too old).

5. Put the scrambled eggs into the processed vegetables, and then add the chopped green onions.

Start seasoning: white pepper, Sichuan pepper powder, oyster sauce, a little sugar to enhance freshness, a little chicken essence and stir well.

6. Take out the awakened dough and put it on the board, no need to knead it anymore, and divide it into small portions.

Then arrange them into circles.

Roll out into large slices in groups of two.

Put the filling on one of the dough sheets and lay it flat; There is space around the perimeter for easy sealing.

Cover the other side of the front and seal it tightly around the perimeter

Then pinch out the small lace.

7. Preheat the electric baking pan and brush the oil, and put the finished cake blank into it with the help of a large plate; The surface is also oiled to lock in moisture.

Turn on the upper and lower heat until the cake is bulging.

Press with a shovel, do not retract, and it is cooked.

With the help of a large plate, remove from the pan.

Cut into your favorite shape and eat!

The home-cooked recipe of celery breakfast cakes, if you like it, try it too!