raw material

Flour 100g, chopped green onion 10g, 2 eggs, 6g refined salt, 50g peanut oil and 2g spiced powder.

step

1. Add 150g warm water (cold water in summer) into flour to make dough, knead it evenly, and find out 4 doses.

Master Wu of Handan

Master Wu of Handan (3 sheets)

2. Roll the dough into thin round cakes one by one, brush a layer of peanut oil on the cake surface, sprinkle with chopped green onion (2.5g), refined salt (1.5g) and spiced powder (1g), spread it evenly, roll it up from outside to inside, put some oil on both ends, stand up, flatten it by hand, and roll it into round cakes.

3. Put the pancake pot on the fire, heat it, put the pancake blank on it, cut a mouth at the edge of the pancake when it is baked to 80% maturity, insert chopsticks into the pancake and stir it along both sides to separate the upper and lower layers of the pancake, take 1 egg and break it up, pour it into the pancake, and clamp the pancake mouth together. Sprinkle some oil on the seeds and continue frying until the eggs in the cake are cooked. These four kinds of noodles are all made in this way.

Method 2

material

1 pita cake, 1 egg, 1 shallot, 50g oil, a little salt and monosodium glutamate. Sweet noodle sauce, fragrant sauce, homemade sauce ...

Picture of special food egg filling cake

Picture of special food egg filling cake (17 photos)

step

1. Beat the eggs into the bowl. Cut the onion into chopped green onion and put it in a bowl. At the same time, add salt and monosodium glutamate according to personal taste.

2. Pour oil into the frying pan. When the fire is heated to 70% heat, put in the batch of tower cakes. Turn the heat down. Fry until it starts to turn golden brown, and turn the cake over.

Draw a T-shaped opening on the cake with a knife. Pick up the cake from the opening with chopsticks, and then pour in the stirred eggs. Continue to fry with medium and small fire until the cake is golden yellow; The eggs in the cake can be boiled thoroughly.

There are many stalls selling omelets, which are also a kind of breakfast. There are eggs, noodles and vegetables, which are nutritious and convenient, and are very popular with everyone.

Method 3

Ingredients: flour

Accessories: eggs, lettuce

Seasoning: seafood sauce, garlic hot sauce, monosodium glutamate chicken essence, red oil bean paste.

Crispy egg cake Crispy egg cake

step

1. Make flour into dough with cold water, and stir 10 minutes. Take a little flour and add a little salt to cooking oil to make thin noodles for later use.

2. Take out the woken dough, add a quarter of the scalded noodles, stir evenly, knead into strips, apply the thin dough one by one, wrap it tightly, wake up for a while, roll the biscuits into cakes, add a little oil to the pan, add the flour cakes until the oil temperature is 50%, and fry until the cakes bubble and pierce from the middle. Pour in the broken eggs, fry until golden on both sides, and then take out the pan. Add garlic hot sauce to seafood sauce.

Features: golden color, salty and crisp.

Method 4

Zhengzhou heshifu egg filling cake Zhengzhou heshifu egg filling cake

Ingredients: bread: flour100g, salt 3g, water 60g. Crispy: 50 grams of flour and 25 grams of salad oil. Egg liquid: one egg, carrot powder 10g, ham powder 10g, mustard tuber powder 20g, soy sauce 3g, cooking wine 1g and onion powder 10g.

step

1. Pour the flour into the container

2. Add 3 grams of salt and warm water and stir into balls. Wake up for 20 minutes.

3. Add salad oil to flour and make it crisp. Just set it slightly.

4. Beat the eggs into a bowl, pour in other seasonings and stir well.

5. Divide the waking dough into four parts.

6. Take one and flatten it (just flatten it here, don't roll around)

7. Wrap in pastry

8. Wrap it up and shut up

9. Roll down the seam with a rolling pin and make a circle.

10. Turn on the baking pan, only turn off the fire, and adjust the temperature to the appropriate temperature. The temperature is enough, 10 second put the cake in and turn it over.

1 1. When the cake bulges, stir up a corner with chopsticks.

12. Pick a nice one that is big enough for eggs.

13. Pour in the egg liquid, put more if you like, and put less if you like. I only put one egg in so much flour;

14, the appearance after pouring;

15, turn it over again and bake both sides to golden brown.

Production skill

1. Put salt in the flour, and the cake will be stronger. Warm water cakes will be soft. A good dough should have a deep handprint when it is gently pressed by hand, so the dough is soft. Not only is the operation simple, but the baked cake will not be too hard.

2. Be sure to be awake, otherwise it is not easy to operate.

3. after the pastry is mixed, a little shape is enough, otherwise it will be too bad to wrap it.

The wrapped cake must be rolled down with a rolling pin, otherwise it will break the skin.

Don't sprinkle too much flour when wrapping, or it won't mix well.

6. Egg liquid can be seasoned or not. I will improve it again to make it taste better.

7. I recommend you to use the electric baking pan. It's really simple.

8. If you don't put seasoning in the eggs, you can coat them with sweet noodle sauce and wrap them with lettuce leaves, which is also delicious.

9. I suggest you put a little less seasoning, which will taste better and more delicious.

Method 5

Ingredients: flour 300g, hot water 120g, cold water 60g, five eggs (one for each cake), chopped green onion, salt and oil.

step

1. Blanch the flour with hot water, then slowly add cold water to form a soft dough and let it stand for half an hour.

2. Apply a little oil to the dough to prevent adhesion, and roll the dough into oval chunks;

3. Put a little oil and salt on the dough and roll it up.

4. Cut into small pieces.

5. Roll the dough horizontally and reunite.

Step 6 roll into pancakes

7. Put a proper amount of oil in the pot and fry the cake until golden on both sides, and it is 80% mature.

8. Add chopped green onion and salt into the egg and mix well.

9. Poke a small mouth on the edge of the cake with chopsticks, cut the layers inside the cake, and pour the egg liquid into the cake.

10. Cover the pan and fry for another minute on each side until the egg mixture is solidified. Baked eggs are poured into the cake, and yellow egg liquid and green chopped green onion can be seen through the thin cake skin, but the egg liquid will not overflow.

point out

1. Soften the dough. If you feel sticky, you can add less water. Try to be soft, just like the dough in the picture, a little sticky (Zhan), but it won't stick to your hands when you patch it up. The key is kneading.

2. The method of making this kind of cake is similar to that of scallion cake, but it is different from scallion cake, except that chopped green onion is not added (of course, chopped green onion can also be added, because egg liquid is added, so it is not needed). The most important difference is that the scallion cake is rolled up and flattened in circles, and after this egg filling cake is rolled up, the dough should be flattened horizontally so that the eggs can be poured out layer by layer.

It is different from bread made of flour. You'd better add more oil to bake this bread. Of course, you can add hot sauce, sweet noodle sauce, pickles and lettuce according to your personal taste. ! !

Method 6

material

200g of wheat flour, 3 auxiliary materials, 3 slices of lettuce and 25g of peanut oil.

Salt 1 spoon

3 tablespoons bean paste

Water120ml

step

1. Take 50 grams of flour, add half a spoonful of salt, and mix well with 20 grams of peanut oil to make cakes.

Master He egg filling cake Master He egg filling cake

2.3 eggs, add half a spoonful of salt and mix well for later use (it is best to have a diversion port in the container for egg liquid, so that it is convenient to pour the egg liquid into the skin later).

3. Knead the remaining 150g flour into soft dough with warm boiled water, and cover it with plastic wrap or wet towel for 30 minutes.

4. Knead the dough for a while, and then knead it into strips with uniform thickness.

5. Knead the dough into 6 small pieces and press the dough into a cake with your palm.

6. Divide the pastry prepared in step 1 into 6 portions, and wrap 1 portion in the center of the pastry.

7. Wrap the pastry without leaking stuffing, and cover it with a wet towel for a few minutes.

8. Roll the baked dough into 2-3mm thick dough.

9. Brush a little peanut oil in the pot. When the pan is hot, put it in the crust and fry it on low heat. Soon there will be small bubbles in the crust.

10. Turn the shell upside down, and it will bulge like a balloon in a few seconds.

1 1. Poke a hole in the inflated shell with chopsticks.

12. Hold the hole with chopsticks in one hand and pour some egg liquid from the hole with the other hand.

13. After pouring the egg mixture, don't turn it over in a hurry, fry for a while until the egg mixture is slightly solidified, and then turn it over and fry until the egg mixture is completely solidified and the cake crust is golden on both sides.

Method 7

1. Knead the noodles first and add boiling water.

2. Add a little salt to make dough, let it stand for about 30 minutes and knead it several times.

3. While eating noodles, you can prepare eggs and other materials that need pouring, including two eggs, three prawns, a little ham, carrots, mushrooms and diced meat. Beat the eggs well and add chopped green onion.

4. Chop the shrimp and mix it with the egg, then add some salt and pepper, spiced powder and monosodium glutamate into the egg and break it up (remember not to put too much of the above seasoning, if too much will cover up the delicate flavor of the egg and shrimp).

At this time, the noodles are almost cooked. Knead the dough, cut it into small pieces and flatten it.

6. Roll it into a circular thin sheet (the thickness of the roll determines the layering of the egg roll, and the thinner it comes out, the more layers it has) and brush it with oil.

7. Fold in half, brush with oil and start to roll slowly.

8. Roll it up and stand up.

9. Flatten and roll thin.

10. Roll it as thin as possible, it will be crispy. It is best to add a little oil (not too much oil) in a non-stick pan. When the oil is 50% hot, fry it slowly, put the cake in, and then brush the oil, you can brush more.

1 1. With the temperature of the fire, the cake surface bulges slowly. Find a mouth with chopsticks, stir up a layer, turn around slowly and pick up the separated layer.

12. Find a spoon and slowly pour in the egg liquid. Turn the cake upside down, and the egg liquid will penetrate into the cake along the separated layers. Don't pour it all at once, and don't pour too much.

13. Turn over and fry for a while, and the color Huang Chengcheng will be cooked.