The classic snack outside the school gate -- chive egg pancake(xue xiao men wai de jing dian xiao chi jiu xiang ji dan guan bing )

The classic snack outside the school gate -- chive egg pancake

Introduction:

"Most of the people get acquainted with this snack. They must be at the school gate, shouting, crowding and smelling. Do you remember?"

Production steps:

Step 1: raw material drawing.

Step 2: 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.

Step 3: knead it into a smooth dough, cover it with plastic film and let it stand for half an hour.

Step 4: 10 grams of corn oil, 10 grams of flour, stir into pastry.

Step 5: knead the dough into long strips and divide into small portions.

Step 6: take a whole portion to form a circle, press flat and roll it into a thick small round cake.

Step 7: apply a layer of pastry. (there's nothing left on the edge)

Step 8: 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.

Step 9: knock the eggs into the bowl, add the right amount of salt and pepper, stir well, add the chopped leek and mix well.

Step 10: roll the dough into pancakes.

Step 11: small hot pot, and brush a thin layer of oil, put into the cake, fry until the surface of some small bubbles.

Step 12: turn it over and continue to fry. When the dough is bubbling, use chopsticks to poke a hole.

Step 13: pour in leek egg liquid.

Step 14: fry until the egg is set. (you can see yellow eggs and green leeks in the cake)

Step 15: turn over and continue to fry. Fried egg pancakes can be directly rolled up for consumption, or spread with your favorite sauce, and then packaged with side dishes.

Materials required:

Flour: 200g

Boiled water: 100g

Cold water: 40g

Eggs: 3

Leeks: a little

Corn oil: 10g

Table salt: 1.5 teaspoons

Pepper: right amount

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

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xue Xiao Men Wai De Jing Dian Xiao Chi Jiu Xiang Ji Dan Guan Bing