Ingredients: 200g flour, 3 eggs, 3 auxiliary materials, lettuce, 3 pieces of flavored peanut oil, 25g salt, bean paste 1 tbsp water, 120ml.

The practice of filling cakes with eggs

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

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

4. Knead the baked 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 crust.

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, add the crust and fry it on low heat. Soon there will be small bubbles in the crust.

10. Turn the shell over and it will swell like a balloon in a few seconds.

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

12. Hold the hole with chopsticks with one hand and pour some egg liquid from the hole with the other hand (probably 1/2 egg liquid, it may be difficult to make it for the first time, so it is better to turn off the fire before pouring the egg liquid, otherwise it will be easy to fry the skin).

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.

14. Spread your favorite sauce. I use bean paste. Wrap the lettuce and you can eat it.