Recipe 1

Chefushan snacks. Pour the egg liquid into the half-cooked cake and continue to fry it. The crust of the cake is crispy and the eggs are delicious. Egg-filled cake

is one of the local specialties in Xinyang and Luoyang.

Ingredients: (make 4 pieces) 100 grams of flour, 10 grams of chopped green onion, 2 eggs, 6 grams of refined salt, 50 grams of peanut oil, 2 grams of five-spice powder Preparation:

1. handful Add 150 grams of flour to warm water (cold water in summer) to form a dough, knead evenly and take out 4 pieces.

2. Roll the dough into thin round cakes one by one, brush a layer of peanut oil on the surface of the cake, sprinkle with chopped green onion (2.5g), refined salt and eggs to fill the cake

(1.5g ), five-spice powder (1g), spread evenly, roll it up from the outside in, apply some oil on both ends, stand it up, flatten it with your hands, and then roll it into a round cake.

3. Put the pancake frying pan on the fire, heat it up and put the cake base on it. When it is eighty-mature, make a slit on the edge of the cake, insert a chopstick into the cake and stir it along both sides. , separate the upper and lower layers of the cake, take an egg and beat it in a bowl, pour it into the cake, and pinch the mouth of the cake together. Sprinkle some oil on the griddle and continue frying until the eggs inside the cake are cooked. All 4 ingredients are prepared using this method.

Method 2

Egg-filled pancakes are a snack that originated in Jinzhong, Shanxi. It became popular in the Central Plains area in a short period of time.

Ingredients:

1 pitta bread, 1 egg, 1 green onion, 50 grams of oil, salt and a little MSG.

How to do it:

1. Crack the eggs into a bowl. Chop the green onions into chopped green onions and add to the bowl. At the same time, add salt and MSG according to personal taste.

2. Pour oil into a frying pan. When the fire is heated to 70% hot, add the pata bread. Turn to medium-low heat. Fry until it starts to turn golden brown, then flip the pancake.

3． Use a knife to draw a T-shaped opening on the cake. Use chopsticks to lift the cake from the opening, then pour in the beaten eggs. Continue to fry over medium-low heat until the cake turns golden brown; the eggs in the cake are cooked through.

Nowadays, there are many stalls selling egg-filled pancakes. Egg-filled pancakes are also considered a kind of breakfast. They contain eggs, noodles, nutritious and convenient, and are very popular.

Method 3

Egg-filled cakes

Main ingredients: flour

Accessories: eggs, lettuce

Seasonings : Hoisin sauce, garlic chili sauce, MSG

Cooking method:

1. Mix the flour with cold water to form a dough and let it rise for 10 minutes. Take a little flour, use cooking oil, and add a little salt to make a thin pastry and set aside

2. Take out the risen dough, add a quarter of the hot noodles, mix evenly, knead into strips and add the ingredients, spread thin pastry on each piece one by one, wrap tightly and let rise again for a while, roll the dough into a cake, put it in a pan Add a little oil and when the oil temperature is 50% hot, add the pancake. Fry until the pancake bubbles and pierce it from the middle. Pour in the beaten eggs and fry until golden brown on both sides. Add the hoisin sauce, garlic chili sauce, and a little Mix the oil thoroughly, spread it on the pancake, add lettuce and serve. Features: Golden color, salty and crispy.

Method 4

Ingredients

Food cake: Egg-filled cake

100 grams of flour, 3 grams of salt, 60 grams of water.

Pastry:

50 grams of flour, 25 grams of salad oil.

Egg liquid:

One egg, 10 grams of minced carrots, 10 grams of minced ham, 20 grams of minced mustard, 3 grams of light soy sauce, 1 gram of cooking wine, and 10 grams of minced green onions.

How to do it

1. Pour the flour into the container

2. Add 3 grams of salt and warm water and stir to form a dough, let it rest for 20 minutes

3. Add flour to salad oil and mix into a pastry, then it can be slightly shaped.

4. Break the eggs into a bowl, pour in other seasonings and mix well

5. Divide the risen dough into four parts

6. Take one part and press it into a flat shape (just press it into a flat shape here, no need to roll it into a round shape)

7. Wrap in pastry

8. Wrap it up and close it

9. With the edge facing down, use a rolling pin to roll it into a round shape

10. Turn on the electric baking pan, turn on the low heat, put the cake in for 10 seconds and then turn it over

11. When you see the cake bulging, pick up a corner with chopsticks

12. The chosen shape is enough to put eggs

13. Pour in the egg liquid, if you like more, put more, if you like less, put less. I only put one egg in so much flour;

14. What it looks like after filling;

15. Turn over and bake both sides until golden brown.

Tips

1. Adding salt to the flour will make the cake stronger. Adding warm water will make the cake soft. The mixed dough should have deep fingerprints when pressed gently with your hands. This kind of dough will be softer. Not only is it easy to operate, but the baked cakes are not too hard.

2. You must be awake, otherwise it will not be easy to operate.

3． After the pastry is mixed, it only needs to have a slight shape, otherwise it will be too mushy and difficult to wrap.

4． After wrapping, the cake must be rolled with a rolling pin with the edge facing downwards, otherwise the skin will break.

5． Don't sprinkle too much flour when wrapping, otherwise it won't seal well.

6． You can add seasonings to the egg liquid, or you can leave it out. I will improve it again so that it tastes better.

7． I recommend you use an electric baking pan, it is really easy.

8． If you don't put any seasoning in your eggs, you can spread them with sweet sauce and wrap them in lettuce leaves, which is also delicious.

Method 5

Ingredients: 300 grams of flour, 120 grams of hot water, 60 grams of cold water, five eggs (one for each cake), chopped green onion, salt and appropriate amount of oil< /p>

How to do it:

1. Blanch the flour with hot water, then slowly add cold water to form a softer dough, and let it rest for half an hour

2. Apply a little oil on the dough table to prevent it from sticking, and roll the dough into an oval-shaped large piece;

3. Apply a little oil and salt on the dough piece, and roll up the dough piece

4. Cut into small pieces

5. Flatten the dough horizontally and make it round

6. Roll into pancakes

7. Put an appropriate amount of oil in the pan and fry the cake until both sides are golden and cooked

8. Add eggs, chopped green onion, salt and mix evenly

9. Use chopsticks to poke a small opening on the edge of the cake, split the layers inside the cake, and pour the egg liquid into the cake

10. Cover the pot and fry for another minute on each side until the egg liquid is solidified.

For baked egg-filled pancakes, you can see the yellow egg liquid and green chopped green onion inside through the thin pie crust, but the egg liquid will not overflow.

Tips:

1. The dough for making cakes needs to be soft. If it feels sticky, you can add a little less water. Make it as soft as possible, just like the dough in the picture. It's a little sticky (nian), but it won't stick to your hands (zhan) if you make it well. Guan Jian is the technique of kneading the dough

2. The method of making this pancake is similar to that of scallion pancakes. The difference between it and scallion pancakes is that, except that no chopped green onions are added (of course you can also add chopped green onions, since it is added to the egg liquid, there is no need to add it), the most crucial difference is that the scallion pancakes are rolled up. After rolling the dough, make a circle and flatten it. After rolling up the egg-filled pancake, you need to flatten the dough horizontally so that the eggs can be filled in in layers.

3． Different from the fermented dough pancakes, if you add a little more oil to bake this kind of hot pancakes, it will be more delicious. Of course, it also depends on your personal taste.