The recovery of all things in spring is also an important season for health preservation. Traditional Chinese medicine emphasizes that “the spleen and stomach are the foundation of the day after tomorrow”, and health preservation in spring should take nourishing the stomach as the first. Fennel oil, the main component of fennel, helps to increase gastrointestinal peristalsis, has the effect of strengthening stomach and Qi, and can alleviate stomach spasm and pain. It is the best way to make this egg cake.

Ingredients

2 eggs
2 tablespoons flour
1 handful of fennel

Directions

Step 1
Wash fennel and soak it in warm water at 80 ℃ for 5 minutes (soaking in warm water is not only conducive to maintaining nutrition and bright color, but also a trick to remove the "rush" smell of fennel.)
Step 2
Chopped fennel
Step 3
Put the fennel in a bowl and beat in 2 eggs
Step 4
Take another bowl and add 2 tablespoons of flour
Step 5
Add an appropriate amount of water into the bowl. The ratio of water to flour is 2:1. Stir evenly and mix into flour water
Step 6
Add flour water into the egg fennel liquid before mixing evenly (adding flour water into the egg liquid can make the egg cake taste better and have a firm shape)
Step 7
Add an appropriate amount of salt to fennel egg liquid to taste
Step 8
Heat in a pot, pour in an appropriate amount of oil, and when it is 20 to 30% hot
Step 9
Pour in egg liquid and mix well