1. Flour in a large bowl
2. Gradually add clear water to make it into such a viscous shape, use a spoon to scoop a spoonful to flow down smoothly, and then let it stand for 5 minutes
3. Stir the fermented bean curd and the juice evenly into a paste. The yellow sauce I use is cooked fried sauce
4. Rinse the lettuce leaves to be used and prepare the eggs
5. Pour a little oil into the frying pan and heat the pan over high heat
6. Lift the pot, leave the fire, and scoop an appropriate amount of batter into the center of the pot
7. Spread the batter with the back of a small spoon to thin it, then put it on the fire again, and heat it over a medium-to-low heat
8. When the batter is somewhat solidified, knock in an egg, use a spoon to break up the egg yolks, and spread the dough evenly
9. When the egg liquid is almost solidified, sprinkle in black sesame seeds and chopped chives
10. Turn it over, use a brush to dip the sauce and spread it evenly on the dough; the sauce can be out of the pan when it dries a little
11. Place the pancakes on the chopping board with the sauced side up, and spread the lettuce on top
12. Rolled into rolls, finished
13. Kuaishou Egg Pancakes
14. So fragrant
Tips:Add fresh water as appropriate to make it sticky and flow down smoothly. Too thick, not easy to spread; too thin, too soft, and the amount of cooking has increased invisibly; the sauce can be red bean curd, sweet noodle sauce, soybean paste, hot sauce; vegetables can be changed according to taste; after the pot is heated, remove from the fire, Pour the batter into the pot, spread it, and reheat it on the fire; the heat is medium to small throughout the process.
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