Egg Filling

Egg Filling

1. Wash the lettuce and shallots.

2. The ingredients are ready.

3. , Add eggs, salt, and water to natural flour and stir to form dough.

4. , Knead into a smooth dough, wake up for 10 minutes and set aside

5. Cut the shallots into chopped green onions.

6. Put it into a bowl containing eggs and stir to form a uniform egg mixture.

7. The awake dough is divided into uniformly sized doses.

8. Take out a small pasta, sprinkle a little dry flour, and use a rolling pin to roll it into a round cake with the thickness of a one-yuan coin.

9. Brush the rolled dough with a little oil, fold it in half, roll it from one end to the other (the roll is slightly tighter), and pinch it tightly at the seal.

10. After the roll is finished, stand the dough, twist it a few times, press it into a circle, and continue to roll it into a round cake with the thickness of a one-yuan coin.

11. Brush the oil evenly in an electric baking pan or pan, put in the rolled round buns, and fry them over a medium-to-small heat.

12. When the cake is bulging, use chopsticks to pierce it lightly, pick it up to form a small mouth, pour the egg liquid into the small mouth, turn it over and burn the other side.

13. When the cake has golden cake flowers on both sides, it is out of the pan.

14. Brush with spicy soy sauce, add appropriate amount of pickles (I prefer pickled mustard) and lettuce, roll up from the bottom to eat.

15. In this way, the healthy and nutritious egg-filled pie is ready, and it tastes better when eaten hot!