Attachment: 3 slices of lettuce
working methods
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1
Take 50 grams of flour, add half a spoonful of salt, and mix well with 20 grams of peanut oil to make pastry.
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2
3 eggs, add half a spoonful of salt and mix well for later use (it is best to have a diversion port on the container for egg liquid so that it can be poured into the crust later)
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three
The remaining150g flour is made into soft dough with warm water, and covered with plastic wrap or wet towel for 30 minutes.
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four
Knead the baked dough for a while, and then knead it into strips with uniform thickness.
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five
Knead the dough into 6 small pieces, and press the dough into a cake with your palm.
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six
Divide the pastry prepared in step 1 into 6 portions, and wrap 1 portion in the center of the pastry.
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seven
Wrap the pastry, don't leak the stuffing, and cover it with a wet towel for a few minutes.
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eight
Roll the baked dough into 2-3 mm thick dough.
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nine
Brush a little peanut oil in the pot. When the pan is hot, put it in the crust and fry it with low fire. Soon there will be small bubbles in the crust.
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10
Turn the crust over, and in a few seconds it will swell like a balloon.
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1 1
Poke a hole in the swollen crust with chopsticks.
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12
Hold the hole with chopsticks in one hand, and pour some egg liquid from the hole with the other hand (about 1/2 egg liquid may be difficult to make at the first time, so it is best to turn off the fire before pouring the egg liquid, otherwise the dough will be easily fried).
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13
After pouring the egg mixture, don't worry about turning it over, fry it for a while until the egg mixture is slightly solidified, and then turn it over until the egg mixture is completely solidified and the cake crust is golden on both sides.
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14
Spread your favorite sauce. I use bean paste. I can eat it with lettuce.