Egg Filling

Name: Egg Filling
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; Some egg; Some lettuce; Some pickle; Some Hot water; 2 tablespoons Miso; 2 tablespoons water; a little salt

by Grid blue

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The most common and common egg-filled pie, it is simply the best choice for breakfast for working people. Passing by the egg-filled pie stall on the way to work, an egg-filled pie with a cup of porridge or soy milk, hurriedly catching up with the bus... is my youth . But fortunately, there is enough time to calm down and make an egg-filled pie, lots of lettuce, thick sauce...

Ingredients

500g Flour

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Some Egg

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Some Lettuce
Some Pickle
Some Hot Water
2 tablespoons Miso
2 tablespoons Water

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a little Salt

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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.