How to make egg pancakes

Materials: 300 grams of plain flour, 2 eggs, about 180 grams of lukewarm water, lettuce, 1 tsp. of salt, and sweet pasta sauce.

1, the cooking oil is heated and poured into the flour while it is still hot, stirred into the shortening, cooled and ready to use.

2. Scald the flour with boiling water, then slowly add cool water.

3, and into a soft dough, wrapped in plastic wrap and let rest for half an hour.

4: Remove the dough and knead gently.

5: Take a portion of the dough and roll it out into long strips, spread the shortening evenly, and sprinkle with a little salt.

6: Fold the dough in half, roll it from one end to the other (roll it a little tightly), and pinch the dough sheet tightly at the seal.

7: Once rolled, stand the dough up, press it flat with the palm of your hand from top to bottom, and then roll it out with a rolling pin into a pancake.

8: Heat a little oil in a wok over a fire, add the pancakes, and cook over medium-low heat; when the center of the pancake bulges, quickly pierce the bulge with chopsticks to form a small opening.

9: Fill the pancake with the beaten egg mixture, then flip it over and continue cooking.

10, wait until both sides are fried to golden brown.

11, cooked egg pancake smeared with sweet noodle sauce (chili sauce), rolled with lettuce can be enjoyed.