A handful of chrysanthemum and 2 eggs, the breakfast cake made by this way, the family said it was delicious!

Today's breakfast cake uses a handful of chrysanthemum, two eggs, and fungus and shiitake mushrooms.

Shiitake mushrooms are very fresh, and fungus is a very versatile ingredient; The special flavor of chrysanthemum is also very suitable for garlic, so a little minced garlic is added along with minced green onions.

Let's share how to do it:

Preparation of chrysanthemum egg breakfast cakes

Remember to mix the dough before mixing the filling:

Put an appropriate amount of flour in a basin, add a pinch of salt, stir well, and mix the dough with warm water:

Stir with chopsticks while adding water, stir into a flocculent shape and knead it into a dough with moderate hardness and softness (the dough that has just been mixed is a little rough, cover with a lid, knead it again every 10 minutes, it is easy to knead it smooth) Cover the lid and set aside to rest.

Ingredients required for filling:

Chrysanthemum, eggs, dried shiitake mushrooms, fungus, chopped green onions, minced garlic, salt, oyster sauce, thirteen spices, cooking oil, sesame oil, chicken essence

1. Soak dried shiitake mushrooms and fungus in advance.

Wash the chrysanthemum, drain it, cut it into small pieces and put it in a basin. Add a pinch of salt to kill the moisture.

2. Remove the excess water from the chrysanthemum and put it in a basin, add an appropriate amount of sesame oil and mix well to lock in the moisture.

Add the chopped shiitake mushrooms and fungus

3. Knock the eggs into a bowl, add a little salt and cooking wine, and beat into an egg mixture.

Heat the oil in a hot pan (the oil should be a little more, so you don't need to put the oil separately when adjusting the filling for a while), pour in the egg mixture, fry and crush it. Place in a basin.

Add chopped green onion, minced garlic, oyster sauce, thirteen spices, and a little chicken essence and stir well.

4. Take out the dough after it has risen

You don't need to knead it anymore, just knead it into long strips and make it into a medium-sized dough agent; Roll out into large slices in groups of two.

5. Put the adjusted filling in and spread it out.

Cover the other sheet with the edges tightly sealed, and press out the lace.

6. Preheat the electric baking pan and brush the oil, put the finished cake blank in, and brush the oil on the surface to lock in the moisture.

Cover and sear for two minutes, turn over and sear for another two minutes; Grill until golden brown on both sides and puff up, and you're done.

Remove from the pan.

Cut it into your favorite shape and start eating. Thin crust and big filling, eat it hot for more flavor!

The above is the recipe for chrysanthemum egg cake, if you like it, try it at home!