Egg Filling
1.
Wash cucumbers, carrots, green onions, and lettuce. Shred cucumbers, carrots, and oily tofu skins (strips), mince green onions, blanch the carrots, and marinate them with a little salt together with the cucumbers.
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 onions, thirteen spices, and salt, stir well, and set aside.
4.
Knead the dough evenly, divide it into noodles of the same size, roll the dough into bun skins, and 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 flat-bottomed non-stick pan with a little oil. 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.
Bake until bulging in the middle of the cake.
9.
Use chopsticks to lift the bulging crust.
10.
Hold the hole with chopsticks in one hand, and slowly pour the beaten egg liquid into the hole with a spoon or a measuring cup (a container with a smaller diameter is better).
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, and oily tofu skin.
13.
Just roll it up.
14.
Appreciation of the finished picture.
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.
