The finger cake is fragrant but not greasy, refreshing in taste, and nutritionally balanced, and children and adults love to eat it

 

 

Fragrant but not greasy finger cake

3 pieces of finger cakes, 2 lettuce, 1 cucumber, 2 eggs, a pinch of salt, a pinch of tomato sauce.

Here's how:

2 lettuces, pick off each leaf, clean it, only take the fresh part inside, and I keep the outer leaves for noodle soup.

Wash and peel the cucumbers and cut them into thin strips that are slightly shorter than the diameter of the finger cakes.

Crack 2 eggs into a bowl and beat with a pinch of salt until the egg whites and yolks are completely combined.

Preheat the pan over low heat, add a piece of finger cake and cover with a lid.

Non-stick pans do not need to be brushed with oil, if not, you can brush a thin layer of oil to prevent sticking.

Wait for the surface to change color, the bottom surface to be shaped, and turn over.

Sear the bottom until golden brown and turn over.

Pour an even layer of egg wash with a small spoon.

The bottom is already golden brown, turn it over and scramble until the egg liquid solidifies, and then serve on a plate. Put a finger cake in the pot and continue the next step while baking to save time.

Brush a little tomato sauce evenly on the side with the eggs and top with lettuce leaves and cucumber strips.

The finger cake I use is green onion-scented, and if I use the original flavor, I can brush it with some other salty sauce.

Roll it up and you're good to go.

Make three of them in turn, and serve them with milk, porridge, or oatmeal for a simple and delicious breakfast.

The finger cakes processed in this way are nutritious, fragrant but not greasy, and children and adults like them, so you can try them too.