I. Materials:

Low gluten flour 125g, water 200-250g, half an egg, salt 1.2g, chicken essence 0.5g, monosodium glutamate 0.5g, yeast 1.3g, baking powder 3.8g, baking soda1g.

Second, the meat stuffing:

Beef/pork, sugar, oyster sauce, salt, Jiang Mo, chopped green onion, white pepper, oil. In addition, various snack merchants learn from Xi Jiawei's previous English B F T and then 3 3 9.

Third, sauce coating:

38 grams of oil, onion, ginger and garlic 13 grams, 200 grams of limin garlic Chili sauce, 5 grams of white curry, 25 grams of Haitian oyster sauce, and 0/3-25 grams of broth.

1. Prepare the egg cake paste (low flour, medium flour, water, eggs, yeast, baking powder, chicken essence, monosodium glutamate and salt, mix well, then let it stand for 3 minutes and let it ferment for a while). The batter needs to be a little sticky, similar to yogurt and minced meat for later use.

2. Wipe a little oil on the egg pan, fry the eggs and break up the yolk. After one side is solidified, fry the other side. The fried eggs are put outside for later use.

3, put a spoonful of hamburger paste in the pot, fry on low heat, the bottom is a little solidified, add fried eggs, put meat on the surface of the eggs, and smooth the meat. Fry the bottom slightly and take it out for later use.

4. Add the omelet paste, and after the pores appear, add the first fried omelet embryo to make it fit.

5. Add it and fry it at the bottom. Fried the other side. Crispy on both sides.

6. After frying, spread the sauce and finish.

Precautions:

1. Try adding 1 g baking soda to the batter, and the taste will be more crisp.

2. Don't add the water of the omelet paste at one time, because the water absorption of flour is different, and the batter must have a sticky feeling. It can't be too thin, otherwise it won't be shaped. 3, the low powder can be adjusted to 75 grams of low powder and 50 grams of medium powder, and the skin will be more brittle.