Egg Filling
1.
Put the flour in the basin, slowly pour in hot water, and stir constantly with chopsticks until the flour becomes this flocculent.
2.
Add a little cold water and knead the dough. Wake up for 10 minutes.
3.
Divide into 1/2 steamed bun-sized dough.
4.
Roll it into a tongue shape.
5.
Apply a layer of oil on the surface.
6.
Roll up from one end.
7.
Stand the rolled roll up and press it down.
8.
Roll into a dough cake.
9.
Beat an egg ready.
10.
Put an appropriate amount of vegetable oil in the pan, and put the dough in it.
11.
The fire should not be too high. When the noodles are heated, large bubbles will appear. Use chopsticks to puncture the bubbles, and then slowly pour the eggs in along the small mouth.
12.
After pouring in, the egg solidifies slightly, turn it over and fry it again, and take it out of the pan.
13.
Brush the egg pie with sauce, put lettuce and pickles
14.
Roll it up and just eat it like that.
Tips:
1. Use hot water to make the dough, and the baked cake is softer.
2. Put the noodles in the pan, it will quickly swell up a big bubble, use the chopsticks to poke the eggs in while the cannon swells up, or wait for the bubble to fall, you can't pour it in.
