無聊小窩

這是我家附近唯一一間的用麵粉水製作的蛋餅，從小到大，我只發現過三間有在賣這種傳統蛋餅

現今早餐店，都用現成的餅皮下去煎，也不是不好吃，就是口感不對了

這種傳統蛋餅，煎的好，會散發淡淡的焦香味，也不油膩，加上醬油膏~天ㄚ我肚子又餓了

因為這種蛋餅實在太難找了

所以自己上網找食譜

但煎出來總是沒那香味，且餅皮不會赤赤的，反而像蚵阿煎疙疙

希望有好心人士可以提供訣竅~

 This  is a Chinese omelet,making from flour and water ,not a ready-made flour wrappers.

I only found three breakfast store that sold this kind omelet  since I was a child.

Most breakfast stores are using ready-made flour wrappers.It is mouthfeel not good  than home-made.

The  tranditional omelet cooked well,it  spread  burnt delicious smells and not greasy .

Because this omelet was rarely seen,I found recipes to cook by myself.

But I always failed,it was not delicious and its flour wrappers was not slight burnt instead soggy as Oyster omelet

I hope someone can tell me the secret of success.