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Ingredients:
3 eggs
1 tsp. salt, or to taste
1/2 tsp.
scallions, chopped
5 tsp.
vegetable oil
Directions:
1.
Beat the eggs in a bowl and add the
scallions and
salt, mixing well.
2. Heat the oil in a wok over high heat until the
surface ripples. Add the eggs and swirl the pan so
the egg over the surface evenly. Turn the heat to
low and low and cook until the bottom of the pancake
is set and browned , turn and cook until browned on
the other side. Remove and serve.
More delicious appetizer and snack recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
