Egg pancake, agaric, egg and tomato soup(ji dan guan bing mu er ji dan xi hong shi tang )

Egg pancake, agaric, egg and tomato soup

Introduction:

"Today is the beginning of spring. I ate spring cakes at noon and wanted to eat them at night. Finally, I decided to change a cake. Ha ha, I made a soup by the way."

Production steps:

Step 1: put a little salt in before scalding. Use 80 degree water. Stir with chopsticks while scalding. When there is about 1 / 5 of the dry noodles, don't put any more water

Step 2: wait for the noodles to cool a little, and then mix them to avoid hot hands

Step 3: cut into equal sized tablets for use

Step 4: roll out the long strip first and apply oil in the middle

Step 5: fold horizontally, and wipe a little less oil on the folded surface instead of too much

Step 6: Volume

Step 7: stand up after rolling and press flat

Step 8: roll into pancakes

Step 9: add a little salt into the egg and break it up

Step 10: add oil, put the rolled cake into the pan, turn it over when the cake is a little yellow, then use chopsticks to pick a small mouth on one side, pour in the beaten egg liquid, and turn the cake over

Step 11: finished product

Step 12: cut chicken, fungus and carrot into shreds. Cut tomato into pieces

Step 13: boil water. After boiling, add shredded chicken first. After boiling, remove the froth, add tomato, fungus, carrot, salt and thirteen spices. After boiling, break an egg and stir it slowly with chopsticks to form egg flower. Finally, add chicken powder and coriander. Soup will be good

Step 14: all ingredients and staples

Step 15: put the egg pancake on the plate, spread the sauce on it, and then put your favorite dish, pickled shredded vegetables and ham sausage into a roll, then you can have a meal. Ha ha

Step 16: This is a bite of the ground after the roll

Materials required:

Flour: 500g

Boiled water: appropriate amount

Eggs: 5

Scallion: 10g

Sauce: right amount

Ham sausage: one

Coriander: moderate

Chrysanthemum or lettuce: moderate amount

Cucumber: moderate

Salt: 3 G

Oil: 50g

Thirteen spices: 2G

Chicken powder: 2G

Note: how many eggs are used in the egg filling cake depends on how many eggs you pour in. Novices suggest that you pour less, or it's not easy to flow out. It's OK to flow out. Turn it quickly, so that the egg liquid will stick to the outside of the cake

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ji Dan Guan Bing Mu Er Ji Dan Xi Hong Shi Tang