Copycat Version of Hand Cake

Name: Copycat Version of Hand Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 pack (5 sheets) Indian Flying Cake; 5 egg; 2 pieces Shuanghui QQ Meat Sausage; Some Xinhe Doubanjiang; a little McCormick Tomato Sauce

by Jinghua's mother

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

After leaving the city where he lived and worked for many years, he returned to his parents, got married and had children, married and had children, and made soup for the Yiren to wash their hands. It’s easy to keep up with the beat of my hometown and get used to it, but I always return to that city in my dream. There, there are too many memories of me and him, as well as those friends, those snacks on the streets... .

When I went to the supermarket, I saw that Indian flying cakes were sold in the freezer. I bought a pack and tried to make hand cakes. Recently, I have been paying attention to how people think about flying cakes. The ingredients, ingredients, and tools are all simple, and the finished product takes time. It's not long, it can be used as a breakfast option."

Ingredients

Copycat Version of Hand Cake

1. A flying cake with three or four slices of sausage and an egg

2. First cut the QQ sausage into 1-2 mm thick slices. If you like thicker, you can handle it yourself. The meat sausage can be replaced with other varieties, and some like to add some pork floss or marinated and fried tenderloin strips. Put it in the pan after heating. Add a little oil and fry the sausage until it is browned on both sides and then shovel it out of the pan.

3. Put the flying cake into the pan of fried sausage slices and use the bottom oil to fry it on a low fire. During the heating process, the color of the cake crust will slowly change and bulge. Fry, then knock in an egg, use the bottom of the spoon to slide and spread, and then turn over to fry the egg after it has solidified. Finally, put in the fried sausage slices

4. Spread a layer of bean paste evenly on the eggs and sausage slices. If you like spicy, you can sprinkle with chili paste or sprinkle a little pepper. This step is directly in the pot, I have already put it out and put it on the plate.

5. Finally, pour some ketchup on the noodles. In fact, it can be squeezed into the filling at the same time as the bean paste. In order to take pictures of the finished product, I deliberately put it outside. You don't need this step when you eat it at home.

Tips:
1. A bag of Indian flying cakes contains 5 slices, and they are usually kept in a frozen state. Take it out when you need it, or the crust will be soft and sticky unless it is thawed.

2. A small amount of oil is enough in the pot, never too much. The other heat must be controlled well. After the oil pan is heated, it must be fried on a low heat, otherwise the pie will become mushy.

3. There are eggs, pork floss, ham, fried meat, etc. in the flying cakes that you used to eat. The sauces are also very rich, so you can choose your own taste.