1. Add salt to the flour, mix the egg liquid and the salad oil, pour it in, stir gently with a whisk
2. Pour 60g of water slowly, and stir for about five minutes while pouring
3. At this time, the flour is relatively viscous, cover it with plastic wrap and put it in the refrigerator
4. At this time, the filling can be processed, and the bacon slices are cut into small pieces
5. Brush the surface of the mushrooms, remove the roots and slice them
6. The cheese is also cut into small pieces
7. Blanch the spinach in hot water, scald the roots first, and then add the whole
8. Remove and cut into small pieces, add a small amount of salt and pepper and mix well by hand
9. Put 5g butter in the pan to heat, add mushrooms and fry until golden on both sides, sprinkle a little salt and pepper
10. Put 5g of butter in the spinach and stir-fry for a while.
11. Don't put oil in the pan, add the bacon slices and fry on both sides until the oil comes out
12. Take out the refrigerated batter and slowly pour 100 ml of water, while stirring, lift the whisk to a streamlined state
13. Put butter in the pan and turn on a low heat, spread the butter evenly with kitchen paper
14. Pour half of the batter, pick up the pan and turn it so that the batter flows over the bottom of the pan
15. Wait for the batter to solidify, put on the cheese slices and spinach
16. Beat an egg in the middle
17. Then put mushroom slices and bacon slices, sprinkle a little salt and pepper on the eggs
18. Cover the pan and fry the egg yolk until half cooked
19. Fold up all four sides of the pie with a spatula
20. Serve
