Pork Floss Omelet
1.
200g flour.
2.
Slowly pour in hot water, stir with chopsticks to form a flocculent shape, and adjust the amount of water according to the water absorption of the flour.
3.
Mix into a soft dough, cover with plastic wrap and let stand for half an hour.
4.
Sprinkle a little flour on the countertop and knead the dough into long strips.
5.
Divide into small doses.
6.
Each small dose is rounded and pressed flat.
7.
Take one of them and apply a little vegetable oil on one side.
8.
Take another dose and press the oiled side together.
9.
Make all the biscuits in two sets. .
10.
Take one of them and roll it into a pie crust.
11.
Heat the pan without pouring oil, and put the dough into the cake.
12.
Put the lid on and cook on medium heat for about half a minute. When you see the crust swelling up, turn it over quickly.
13.
Bake for about half a minute to get out of the pot.
14.
Uncover the dough with your hands to make it into two pie shells, which are very thin.
15.
Make all the crusts in turn.
16.
Beat the eggs with a little salt.
17.
Spread a little oil on the pan and pour in an appropriate amount of egg liquid.
18.
When the egg liquid has not solidified, cover with a pie crust, cover and continue to fry until cooked through. If you like yellowish, you can fry for a while.
19.
Take out, spread a little salad dressing, put on the pork floss and the seaweed.
20.
Roll up from one side.
21.
Cut into pieces and serve on a plate. It can also be paired with tomato sauce or Thai chili sauce.
Tips:
After baking, put the dough in a fresh-keeping bag, or cover it with a clean towel to prevent it from drying out and hardening and affecting the taste.
