Egg pancake with Scallion

Egg pancake with Scallion

Introduction:

"Egg pancakes are nutritious and delicious. With sweet flour sauce, shredded potatoes and ham, they taste even more delicious."

Production steps:

Step 1: take a small amount of flour, add appropriate amount of salt, heat the oil, pour it into the flour to make pastry, and let it cool.

Step 2: blanch the flour with boiling water and stir it into granules with chopsticks, as shown in the figure

Step 3: add cold water to the hot flour.

Step 4: knead into smooth dough, wrap with plastic wrap, relax for 30 minutes.

Step 5: make loose dough into small dosage form.

Step 6: roll the preparation into long strips and evenly spread the pastry

Step 7: fold the dough in half and pinch the mouth to prevent the pastry from exposing

Step 8: roll up the dough, mouth up

Step 9: flatten the dosage

Step 10: roll into pancakes.

Step 11: put a small amount of oil into the pan, put in the pancake, when the pancake surface is heated and bulged, use chopsticks to poke a small mouth.

Step 12: pour in the egg mixture mixed with onion, salt and sesame oil.

Step 13: fry over medium low heat until golden on both sides.

Materials required:

Ordinary flour: appropriate amount

Salt: right amount

Eggs: right amount

Scallion: right amount

Sesame oil: appropriate amount

Note: 1. Be sure to squeeze the mouth tightly to prevent the pastry from exposing, otherwise the cake will not bulge easily. 2. Because of the egg liquid, the cake should be fried for a while to avoid being unripe. Don't fry it in high heat, otherwise it will be easy to paste.

Production difficulty: simple

Process: others

Production time: three quarters of an hour

Taste: onion