Add two eggs to the rice, not steamed or boiled, and the breakfast cake made in this way is delicious and nutritious!

Preparation of rice and egg breakfast cakes

Ingredients Required:

Rice, eggs, cornmeal, flour, carrots, chopped green onions, ham sausage

1. Wash a small bowl of rice and beat in two eggs.

Pour into the wall breaker, add 200ml of water, select the juice button and beat into juice.

2. Pour the beaten rice and egg juice into a basin, add 3 grams of yeast, and a small spoon of sugar (to promote fermentation) and stir well.

Then add cornmeal and flour (the ratio is 1:2), about 10 grams of cooking oil.

Stir into a thick paste as shown.

Cover with plastic wrap and let rise in a warm place until twice the size.

3. Put the diced carrots, diced ham sausages and chopped green onions into the baked batter; Then add salt and thirteen spices according to personal taste.

Stir with chopsticks to mix, and by the way, exhaust the batter.

4. Brush the oil in the electric baking pan, pour the adjusted batter in, smooth it, and smear a thin layer of oil on the surface.

Sprinkle with black sesame seeds, cover and let stand for 10 minutes.

5. Turn on medium heat, and sear on top and bottom heat.

Turn over so that the heating is even.

Wait until golden brown on both sides, press the edge of the cake with a spatula, no longer collapse, can rebound quickly, it is cooked, and you can get out of the pan.

Cut into your favorite shape and serve.