How to make tomato and egg pancakes

Food safety has always been a big problem in our country. With the exposure of problems such as gutter oil, more and more people have begun to switch from eating out to cooking at home, so that they can eat with peace of mind. Tomato and egg pancakes are simple to make, which can effectively avoid eating gutter oil and ensure the health of yourself and your family.

1. Prepare tomatoes, shallots, and coriander.

2. Cornmeal pancakes, two pieces, very thin.

3. Beat three eggs and set aside.

4. Tear the pancakes into small pieces and set aside.

5. Start heating the pan.

6. Add a small amount of oil, any oil will do.

7. Add chopped green onion into the hot oil and stir-fry until fragrant.

8. Pour water into the pan with the fried chopped green onions and add water according to the amount your family will eat.

9. When the water is boiling, add chopped tomatoes, a little salt, and cook over high heat for a few minutes to let the tomato juice cook and melt into the soup. This will make it taste better.

10. Add the beaten eggs to the cooked tomato soup.

11. Cook the eggs for one minute, don’t keep them on for too long. If you keep them on for too long, the eggs will be overcooked and the taste will be bad.

12. It is ready to be served. Pour into a bowl, sprinkle with coriander leaves, add a little vinegar, and drizzle with sesame oil.

13. Then put the pancakes into a bowl and eat them immediately.

The method of making tomato and egg pancakes is simple, easy to learn, and takes a short time. Just take a break and the delicious dish will be ready.