Egg Pie

Egg Pie

1. Prepare flour, chives and eggs.

2. Mix flour, water, salt, and oil evenly and let stand for about 15 minutes.

3. Wash the scallions and cut off the white onion. Set aside the scallions.

4. Brush the pan with a thin layer of oil, heat it up, pour a tablespoon of batter, spread it into the dough, and sprinkle with chopped green onion.

5. After the dough has solidified and formed, beat in an egg.

6. Use a spatula to scatter the eggs so that the egg liquid evenly covers the dough.

7. Roll up the pie when the egg mixture is about to set. (Be sure to roll up the egg liquid before it has completely set so that it can be wrapped.)

8. After rolling up, fry on low heat to make the egg liquid completely solidify and form.

9. Let the egg rolls cool slightly, cut into pieces and serve on a plate.

Tips:

1. When adding water to the flour, add little by little, stirring while adding, and don't pour too much at once.

2. If there are many people in the family, the amount of materials can be increased accordingly.