Egg pancake

Egg pancake

Introduction:

"On the morning of the weekend, make an egg pancake, roll green lettuce, and add hot soybean milk. A good weekend will begin ~ ~ ~ it's OK to make it at ordinary times, and it will save time to make good noodles at night."

Production steps:

Step 1: put the flour into the basin, slowly add appropriate amount of water, stir into snowflakes, knead into dough, knead for a while.

Step 2: wash the lettuce leaves, soak them in light salt water for 10 minutes, then remove and drain.

Step 3: beat the eggs into a bowl, add the scallion and salt, mix well.

Step 4: divide the dough into small ingredients and roll it into a thin round cake.

Step 5: brush a layer of peanut oil, pinch the edge by hand, and squeeze out the air inside.

Step 6: roll it into a round cake again.

Step 7: heat the pan, add the pancake, fry for a while, drain a little oil around the pancake, and shake the pan.

Step 8: after the cake bulges, poke a small mouth with chopsticks and pour in the egg liquid.

Step 9: fry for 3 minutes (egg liquid solidifies), turn over, drain a little oil around, and leave the pot after both sides are slightly yellow.

Step 10: spread some soy sauce on the cake, put lettuce leaves on it, you can eat it.

Materials required:

Flour: 300g

Eggs: 2

Lettuce: 100g

Oil: right amount

Salt: right amount

Scallion: right amount

Soy sauce: right amount

Note: 1. When kneading the edge of the cake, squeeze out the air carefully, or there will be bubbles when rolling. 2. Don't make the dough hard, or the cake will be hard. 3. Cover the pancakes and the pancakes will soften. 4. The cake is very thin. Just fry it over low heat for a while.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh