How to make Taiwanese hand cakes

1: Liangquanqimei’s family version of hand cakes is sold in some supermarkets in Shanghai, but it has not yet been promoted nationwide. After I visited their company, I brought a few bags back to see how to operate the hand cakes. The family version comes with five pieces of hand cake in one bag, so be sure to keep it in the refrigerator when not eating.

There is no need to put oil in the pan, just put the hand cakes into the pan and fry over low heat. Don't really add oil. This pancake will produce a lot of oil when it is fried. If you add oil, it will be too greasy.

2: When the dough turns from white to translucent, use chopsticks and spatula to grab the dough toward the middle to make the dough fluffier. Fry both sides of the dough until golden brown. Pot, lay flat.

3: Frying hand cakes will produce a lot of oil, so you can directly put the ham slices into the pot and fry them until they are browned on both sides and smell the aroma, then take them out of the pot.

4: Use the remaining oil in the pot to fry the eggs over low heat until cooked.

5: Finally, put the washed lettuce, ham slices, eggs, and cheese on the fried hand pancakes in sequence, and apply sweet noodle sauce (you can also add some hot sauce if you like the sauce) ), fold the hand cake in half and serve.