Scallion Oil Egg Filling Cake
1.
Wash the shallots and set aside
2.
Cut into sections, put the oil in the oil pan to heat, add the shallots
3.
Add garlic and aniseed and fry until it has a different color
4.
Pour out the prepared scallion oil and let cool
5.
Add hot and cold water to the flour and knead it into a dough. The dough will not be smooth at the beginning. Just let it stand for half an hour and knead it.
6.
Add flour to the kneaded dough and knead it evenly
7.
Divide into six equal parts, round and set aside
8.
Make the shortbread, press the dough flat, fill in a layer of shortbread, pinch tightly and close the edges
9.
Beat the eggs, add chopped chives and a little salt, and mix well
10.
Roll out
11.
Add a little scallion oil to the pan, then put the cake, bake it for 1 minute, turn over to make a big bubble, poke the big bubble with chopsticks, pour in the right amount of egg liquid, then turn it over and fry the egg. Out of the pot
12.
Pancake
13.
Spread garlic sauce on the cake
14.
Then add lettuce, bean skin and a little garlic sauce
15.
Put chicken chops on top
16.
Just roll it up
17.
Finished product
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