Seasoning? Appropriate amount of salt, sesame oil and 4 eggs.

The practice of rolling eggs in big cakes

1, scald the noodles with boiling water, stir while scalding until it is snowflake-like.

2, with cold water into a ball, slightly knead evenly, slightly softer than jiaozi noodles, wake up for 30 minutes.

3. Roll into pieces, touch sesame oil on the surface and sprinkle a small amount of dry flour and salt.

4. Roll up along the edge and cut into sections of appropriate size.

5. Pinch both ends of the dough and press it flat after one rotation.

6. Roll the dough into a cake about 8mm thick.

7. Put the cake into an electric baking pan for heating.

8. Turn it over after a golden side, brush a small amount of linseed oil on both sides and cook it.

9. Add appropriate salt and chopped green onion to the eggs and mix well.

10, add oil to the pot, a little more, heat it on high fire, and pour in the egg mixture and stir fry.

1 1, change to medium heat. After one side of the egg liquid is basically solidified, stir the spoon, don't scatter it, and fry it until the other side is golden.

12, cut the cake into teeth and then sandwich the eggs.