1. Add appropriate amount of water to the flour and stir evenly with chopsticks. The batter should be thinner. After stirring, turn the bowl around so that the batter can hang on the side of the bowl.
2. Use a brush to evenly brush the cooking oil in the pan. Using a brush to brush the cooking oil is more even than pouring it directly into the pan, and you don’t need to put too much oil.
3. When the pan is warm, pour the batter into the pan, then immediately pick it up and turn the pan around to spread the batter as evenly as possible in the pan.
4. When the batter bulges in the middle, the batter is formed. At this time, beat in an egg and use a spatula to scatter the eggs carefully.
5. After the egg is formed, quickly turn it over and brush with chili sauce and tomato sauce.
6. Cut the cooked beef into shreds. If it is cold, it is recommended to fry it in a pan first, then put the beef shreds in the middle of the pie, and sprinkle some small green onions to enhance the flavor.
7. Fold the pie with the top down, the bottom up, and then fold the left and right sides, then you can put it on a plate and serve it on the table.
Tips:1. Do not add too much water to the batter at once, but add slowly and stir slowly until the batter is adjusted.
2. The cooking oil of the pan is best brushed with a brush, so that it does not use too much oil and is even.
3. How to judge whether the dough is formed or cooked? You can see whether the dough is bulging. If it is bulging, it is cooked.
4. When scooping to find loose eggs, the action should be light, otherwise the crust underneath will be easily broken.
