Egg Filling
1.
Mix flour 1 with salt, add boiling water a little bit to the flour, knead into a dough, make a hot dough, wake up for more than half an hour, also use 80 degrees water
2.
Divide the awake dough into three portions
3.
Roll into a palm-sized dough, put some flour 2, about 10 grams in the middle of the dough
4.
Wrap the flour and squeeze tightly
5.
Roll out with the closing side up and roll out into a thin cake
6.
Put an appropriate amount of oil in the pan to heat up, add the pancake and fry for 30 seconds, turn the pancake with your hands, turn the pan, turn the pancake again, so that both sides are covered with oil
7.
Fry on medium and small fire, about 35 minutes to start bubbling
8.
Use chopsticks to open a hole
9.
Pour the egg mixture and shake the pot to flatten the egg mixture inside
10.
Stir in the egg mixture and fry for 30 seconds, turn over, continue to fry until golden brown on 2 sides
11.
Fried three ham sausages
12.
After baking the dough, put soy sauce, chili sauce, put on ham and lettuce leaves, roll it up, and the egg filling is ready.
13.
Finished picture
Tips:
1. The hot noodles must be covered with plastic wrap for a while to wake up. 2. Fry until golden on both sides, because the hot noodles are already cooked. 3. Wait for a big bubble for about 3-5 minutes, medium and small fire , Must be patient and wait for a big bubble
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