1, material
300g of common flour, 2 eggs, about 1 80g of warm water, appropriate amount of lettuce, appropriate amount of salt1teaspoon, appropriate amount of sweet noodle sauce and appropriate amount of sugar.
2. Practice
(1) After salt and sugar are dissolved in warm water, they are poured into flour several times and stirred with chopsticks while adding water to make dough. Knead into smooth dough, cover with plastic wrap, and let stand at room temperature for 20 minutes.
(2) Divide the woken dough into several portions, which are a little bigger than eggs, roll a small dose into strips with a thickness of 3 mm, evenly spread a layer of oil on the surface of the dough, and roll it from one end to the other. Tighten the seal. The tightly rolled dough stood up. Press the palm flat from top to bottom. Roll into a 3 mm thick cake.
(3) After the pan is hot, pour the oil, add the pancakes and cook over low heat. When the cake bulges in the middle, quickly pierce the bulging part with chopsticks to form a small mouth. Pour the beaten egg mixture in, turn it over and bake the other side. When both sides are golden yellow, you can serve. Spread some diluted sweet noodle sauce, add lettuce leaves and roll them up to eat.
3. Egg filling cake is a traditional name of Han nationality originated from Xinyang, Henan Province. Deeply loved by local residents. Pour the egg mixture into the half-cooked cake and continue to fry. Crispy and delicious eggs.