Egg pancake with Scallion

Egg pancake with Scallion

Introduction:

"Referring to the prescription of Shixin, it's successful in one time. Thank you Shixin!"

Production steps:

Step 1: pour the flour into the basin, slowly add boiling water, stir with chopsticks to form flocculent, and then add cold water to continue to stir. Knead into a smooth dough, cover with plastic wrap and let stand for half an hour.

Step 2: 10 grams of oil, 10 grams of flour, stir into pastry.

Step 3: knock the eggs into the bowl, add appropriate amount of salt and chives, and stir well.

Step 4: knead the dough into long strips and divide into small portions.

Step 5: take a whole cake to form a circle, roll it into a thick small round cake, and apply a layer of pastry (there is nothing left on the edge).

Step 6: wrap it up like a bun, close it down and press it flat. (after finishing in turn, cover the plastic film and let it stand for another 20 minutes. Because I didn't have time, I just rolled them into pancakes.

Step 7: heat the cake with electric pan, brush oil and fry the cake. It can also be fried in a pan.

Step 8: turn it over and continue to fry. The dough has a big bubble.

Step 9: poke a hole with chopsticks and pour in the egg liquid.

Step 10: fry until the egg liquid solidifies. The fried egg pancakes can be directly rolled up for eating, or spread with your favorite sauce, and then wrapped with lettuce.

Materials required:

Eggs: 3

Flour: 300g

Chives: right amount

Oil: right amount

Salt: right amount

Boiled water: appropriate amount

Cold water: moderate

Note: 1. The dough should be soft. Hot with boiling water, the dough will be soft. The specific amount of water depends on the water absorption of flour. 2. Remember to make a face in the process. 3. The dough should be rolled thin, so that it tastes better.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: salty and fresh