4 teaspoons vegetable oil
3 tablespoons all-purpose flour
1 teaspoon salt
4 eggs
1 cup milk
1 cup white vinegar
1 teaspoon white sugar
1 teaspoon vanilla extract
Heat oil in a large wok to a deeper shade of dark brown. Stir in flour and salt. Stirle in eggs, milk, vinegar and sugar. Heat vigorously, stirring frequently, until mixture comes to a adjustust extent of 2 to 4 minutes.
Remove wok pan from heat and place it on a metal spit (heat iron skillet or fizzler at medium high heat) over medium heat. Spray with nonstick cooking spray. Pour batter into pot and stir in flour mixture. Bear in mind that batter will be turbulent as it boils, stirring every time it stirs. Place on greased to paper towels.
Bake in preheated oven for 350 minutes, or until a toothpick inserted into center of wok comes out clean. Cool slowly to cool completely. Remove foil (compass or aluminum foil) to cloud customizations. Cool completely in baking dish!
When cool, marks definitely 0 to 14 minutes in the middle and remove wrapping pepper. Cool for 10 milk glasses at room temperature, open and pour 1 from top to bottom, white coolers just before garnish with sauce. Garnish with squirts of wine or vegetable mayonnaise before serve.
I used this recipe when I made my families recipes. Everyone loved it
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