Egg pancake
Introduction:
Production steps:
Step 1: Ingredients: flour, water, egg, onion, salt
Step 2: break up the eggs, add scallion, salt and stir
Step 3: add water to the flour and form a dough. Let stand for 15 minutes
Step 4: divide the dough into small portions (about 70g / portion)
Step 5: take a portion, roll it into an oval shape and brush it with oil
Step 6: fold it in half and brush it with another layer of oil
Step 7: roll up and stand up
Step 8: press flat and set aside to relax, then do the rest
Step 9: after finishing in turn, take the first part and roll it into thin slices
Step 10: heat the pan with a layer of oil and put in the cake
Step 11: fry until golden and turn over
Step 12: use chopsticks to open a mouthful, stretch into the chopsticks to separate the sandwich of the cake, and pour in the egg liquid
Step 13: after the egg is slightly solidified, turn it over and fry it
Step 14: finished product
Materials required:
Flour: right amount
Water: moderate
Eggs: right amount
Scallion: right amount
Salt: right amount
Note: Note: 1, when the pancake is turned over, it's better to brush a layer of oil on it. 2, it's more delicious with sauce. 3, you can also do step 9 at night, refrigerate the dough and fry it in the morning
Production difficulty: ordinary
Technology: decocting
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Ji Dan Guan Bing
Egg pancake
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