Egg Filling

Egg Filling

1. Add a proper amount of hot oil to the flour and mix into an oil noodle for later use.

2. Mix 1 part of fermented bean curd, 1 part of chive sauce, 1 part of spicy sauce and 2 parts of sweet noodle sauce (this sauce is the sauce that needs to be applied to the finished cake).

3. The flour is blanched with hot water first.

4. Add cold water and make a dough for 20 minutes.

5. Take a small piece of dough and rub it into a long strip.

6. Press it into an oval shape by hand.

7. Roll out the rolling pin, spread the oily noodles on one-half of the noodles and spread them evenly.

8. Fold the dough down in half.

9. Roll up the folded dough.

10. The rolled dough stands up and pressed into a circle.

11. Then roll it into a circle with a rolling pin.

12. Bake in a frying pan over low heat. When the drum is in the middle, pour in the egg liquid (the eggs need to be beaten with chopped green onion in advance)

13. Fry on both sides until golden brown before serving.

14. Spread the adjusted sauce, or roll a few lettuce according to personal taste.