Egg Pancakes
1.
Ordinary flour, any flour at home is fine, it doesn’t matter whether it is high-gluten or low-gluten
2.
Pour in water and stir evenly into a flowable paste. I weighed it. The amount of flour and water in the recipe is the amount I used. I think it is just right, easy to operate and easy to shape. If you don’t have a kitchen scale, you can stir while adding water. The batter can be easily scooped up and then poured and it flows smoothly Just like
3.
Heat the pan, low heat, scoop a spoon of the batter into the pan, shake the pan to spread the batter evenly, control the thickness by yourself, not too thick to taste
4.
You can use a non-stick pan without brushing the oil. Rub some oil on an ordinary pan and fry on a low fire. You can see the batter around the batter that can be picked up lightly with a spatula.
5.
Knock on an egg and cut it open with a spatula
6.
Roughly spread on the whole pie and fry until the eggs do not flow
7.
Turn it over. At this time, you can pour a little oil on the egg side of the bottom of the pan and turn the pan, so that the fried eggs are more fragrant.
8.
Brush with a layer of sweet noodle sauce, add the prepared shallots, coriander, cucumber strips, etc. and roll it up
9.
It's easy to roll up, you can eat it or cut it open
Tips:
You can roll any vegetables, ham, etc. you like, and you can choose various flavors for the sauce.
