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1. Break all twelve eggs into a medium bowl.
2. Add the sea salt and whisk until foamy the set aside.
3. Add the flour.
4. Mix together the drained bean sprouts, water chestnuts, bamboo shoots, green onion, and tofu in a large bowl.
5. Heat a small frying pan on medium heat and add 1 teaspoon of the oil.
6. Combine the egg and vegetable mixture.
7. Divide into sixths.
8. Fry each sixth in a small pan, turning over and over (like a pancake), until golden brown.
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