Egg Filling
1.
Wash cucumbers, carrots, green onions, and lettuce, shred cucumber, carrots, and oily tofu skin (stripes), mince green onions, blanch the carrots, and marinate them with a little salt together with the cucumbers to taste
2.
Mix the flour with warm water and salt to form a dough, let stand for 20 minutes
3.
Beat the eggs, add chopped green onion, thirteen spices, salt and mix well, set aside
4.
Knead the dough evenly, divide it into dough pieces of the same size, roll the dough pieces into bun skins, make a set of two pieces
5.
Put a layer of oil in the middle of one of the dough pieces
6.
Cover with another piece of dough, pinch the sides of the dough tightly, and roll it into a pancake
7.
Brush a little oil in a flat-bottomed non-stick pan. When it is 50% hot, put in the pancakes, brush the surface of the pan with a layer of oil, and fry on low heat. Turn it over when the bottom is crusted
8.
Flap until it bulges in the middle of the cake
9.
Use chopsticks to lift the bulging crust
10.
Hold the hole with chopsticks in one hand, and use a spoon or measuring cup with the other hand (a container with a small diameter is better) to slowly pour the beaten egg liquid into the hole, fry it slightly, and then turn it over again.
11.
Fry until the egg liquid is solidified and the crust is golden on both sides
12.
Spread soybean paste (or sweet noodle paste), add lettuce, cucumber, carrot, oily tofu skin
13.
Just roll it up
Tips:
1. Knead the dough with warm water and wake up for a period of time to make the cake soft and tough.
2. When pouring the egg liquid, control the amount of egg liquid according to the size of the cake. The egg liquid can cover the inner layer of the cake.
3. You can add various seasonal vegetables and meats such as ham, pickles, and sauce to the prepared cakes according to your taste.
