Ingredients: flour 1 00g, 2 eggs, 2 slices of lettuce, 2g of salt, 50g of boiled water, 20g of cold water, sausage1,and appropriate amount of garlic hot sauce.

Add salt to flour, pour boiling water and stir quickly, add cold water and knead into dough, cover and wake for 30 minutes. Knead the dough evenly, divide it into two parts and roll it into cakes. Brush oil in the middle of the cake. Squeeze it and wrap it. Shut up and put it down. Roll it into a cake and gently roll it open. Don't burst the bubble. Add a little oil to the pot, add the cake and stew for a while until both sides are golden. Pinch a hole in the middle of the cake, pour in the beaten egg liquid and bake until the eggs are solidified. Brush the surface of the cake with garlic sauce. Add lettuce and ham sausage, fold in half and tie it with oil paper.

2. Exercise 2

Ingredients: medium gluten flour, eggs, lettuce, sweet noodle sauce, ham sausage, red pepper, cucumber, olive oil, vegetable oil and warm water.

Put 2 spoonfuls of flour into a small bowl, add appropriate amount of olive oil and stir well to make pastry. Wake the dough with warm water for half an hour, and then continue to knead it evenly. Divide the dough into two parts and knead until smooth. Take a portion of dough and roll it into a round cake with a rolling pin. Add a tablespoon of pastry. Wrap the pastry and tighten it. Flatten by hand and roll thin with a rolling pin. Be careful not to push it out. Heat the pan and add vegetable oil. Add the cake and it will swell after a while. At this time, pierce the cake with chopsticks, and the stirred egg liquid can be put into the cake. Continue baking for a while until the eggs are completely solidified and the two sides of the cake are slightly burnt and cooked. Take out the cake and brush some sweet or hot sauce on the surface. Add lettuce, then add ham, bell pepper and cucumber. Just roll it up at one end

3. Exercise 3

Ingredients: 30g of flour (crispy), 90g of hot water, 3 Pearl Krabs spicy sausages, 20g of corn oil (crispy), 3 eggs, lettuce 1, 40g of sweet noodle sauce, lobster sauce 1 0g, and onion/kloc-0.

Prepare the required ingredients, add a little salt to the flour, pour in hot water (about 75 degrees), and stir with chopsticks to form a floccule. When it is not hot, knead it into a smooth dough, cover it with a wringing wet towel or cotton cloth and leave it for 20 minutes. During the period of relaxing dough, we can make other preparations: after washing lettuce, soak it in light salt water for 20 minutes, and then control the water to dry for later use (preferably soak it in cold boiled water or mineral water). Beat three eggs into a bowl, add salt, white pepper and flowers and mix well. Add the sweet noodle sauce and lobster sauce to the spare bowl and stir well. Mix the flour and oil in the standby pastry evenly. Stir-fry the spare sausage in a little oil. After the spare dough is relaxed, divide it into three small pieces evenly, add a proper amount of pastry, seal it, and roll it into a thin round cake (the mouth must be sealed when rolling, otherwise the pastry will easily leak out). As thin as possible. Brush evenly, heat, put in the cake blank, brush a thin layer of oil on the surface of the cake, turn it over for a while, turn it over twice, and the cake will slowly swell. At this time, you can cut a hole with chopsticks, pour the egg liquid into the cake, turn it over and bake it until both sides are golden, and the egg liquid will harden until it is cooked. Put the freshly baked cake in a clean bowl or pot and cover it. After a while, it will become soft and tough, which is convenient for making cakes.