With soybean sauce, the specific method of egg pancake is as follows:

Preparation materials: 300 grams of flour, 180 grams of warm water, 5 eggs, 1 cucumber, 1 carrot, 3 slices of oil bean curd skin, 1 lettuce, 3 green onions, 1 small spoon of salt, 1 small spoon of thirteen spices, 30 grams of soybean sauce.

1, cucumber, carrot, oil tofu skin shredded, green onion chopped.

2, flour with warm water, salt, and into a dough, rest for 20 minutes.

3, beaten eggs, add minced scallions, thirteen spices, salt and mix well, set aside.

4: Knead the dough well, divide it into equal-sized dosages, and roll out the small dosages into bun skins, two pieces for a group.

5: Rub a layer of oil in the center of one of the dough sheets.

6: Cover with another piece of dough, pinch all sides of the dough sheet and roll it into a pancake.

7: Brush a non-stick frying pan with a little oil and heat it to 50 percent, then add the pancake, brush the top with a layer of oil, cook over low heat, and flip it over when the bottom crusts.

8. Cook until the center of the pancake bulges.

9: Use chopsticks to remove the bulging crust.

10: Holding the hole with chopsticks in one hand, use the other hand to slowly pour in the beaten egg mixture through the hole with a spoon, and then flip the pancake over after it has solidified a bit.

11: Fry until the egg mixture is completely solidified and the crust is golden brown on both sides.

12: Spread the soy sauce on top and add lettuce, cucumber, carrot and tofu skin.

13, roll up, so the egg pancake is ready.