Breakfast Hand Cake
1.
Prepare the ingredients in the main ingredients. Wash the lettuce leaves. The hand cake crust does not need to be defrosted. It is best to fry immediately after taking it out of the frozen layer. After defrosting, it is too soft to handle.
2.
Remove the outer coat of the ham, cut in half, put a little oil in a hot pan, and fry on low heat until the ham is slightly charred on both sides, then take it out and set aside.
3.
Put a little oil in the pan, put it in the hand-cooked cake crust and fry on a medium-low heat, and fry until it is transparent and not soft. Use a shovel and chopsticks to turn it over.
4.
Beat in an egg, scatter it with chopsticks, spread it evenly on the crust, fry on medium heat until the bottom is crispy and the egg liquid is slightly solidified.
5.
Turn it over and fry the egg on the center fire.
6.
Take out the cake, it is best to put it on silicone oil paper, and spread tomato sauce on the egg side.
7.
It is not necessary to apply tomato sauce directly on the eggs. Put lettuce and ham on the pie, smear it with tomato sauce as you like.
8.
Roll the cake from both sides, fix it, grab it and eat it~
Tips:
Although simple, the temperature must be mastered. If the fire is too high, the cake crust will become dark and battered. If the fire is too high, the cake will have too much moisture and there will be no crispy crust. Pay attention to observe, adjust the heat at any time, practice more and practice, and you will have experience La!
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