Egg pancake is a snack made of eggs and flour, it is a traditional snack originating from Xinyang, Henan Province, which is loved by local residents. The egg liquid is poured into a half-cooked cake, which is then fried and baked, with a crispy crust and fragrant egg. Egg pancake is also considered a breakfast, there are eggs and noodles with vegetables have nutrition and convenience is very popular, is Henan, Hebei, Shandong, Shanxi region, one of the flavors of the food.
First, the practice and recipe for egg pancakes
Recipe:
300 grams of flour, warm water, 3 eggs
Practice:
1, 300 grams of flour.
2, into the 40 degrees above the warm water and noodles, first stirred with chopsticks, and then and into a dough, covered with plastic wrap to wake up 20 minutes.
3. Beat the egg and set aside.
4, wake up the dough, pull into a dosage. Put a little dry flour to prevent sticky hands.
5, roll the dosage into long strips, put the right amount of oil, spread evenly.
6: Roll up from one end and press it.
7, roll the well oiled dosage into a pancake, you can cook on the pan.
8, wait for the cake to bubble, use chopsticks to make a hole and fill it with beaten egg.
9, the egg cooked, the cake can be out of the pan.
10, and then smeared with sauce, put lettuce, rolled up and can eat.
Second, the investment profit analysis
Egg pancake is a good project with relatively small investment. Small cost, earn more money. The cost of egg pancake, pastry cost 2 cents, an egg cost 5 cents, vegetables, fresh sauce cost 10 cents, the total cost of not more than 5 cents, the market price is generally 3.00 - 3.50 yuan, pure profit in more than 50, according to a day of conservative sales of 200 egg pancakes, then, every day, the pure profit of more than 400 yuan, and it is only one or two thousand dollars in investment, four or five days can be back to cost. So small business can earn big money.
Third, the core technology of the egg pancake
1. boiling sauce method and steps
2. the practice of shortening
3. the choice of flour, as well as the temperature of the water, the proportion of the notes
4. thickening, the selection of spices
Fourth, the content material screenshots