Rapeseed egg pancake
Overview
This cake was made for my son during the summer vacation. I took him to work that day and asked him N questions about what he wanted to eat on the way home. He denied them all, saying that he was not hungry, it was hot, and he had no appetite. I know that guy’s eating habits. Once I said this, it must be because I have not updated his eating patterns in the past few days. He was a little tired and asked me to come up with some new ones. I happened to have some small rapeseed that I had blanched and put in the refrigerator at home, so I baked this egg cake for him. My son liked it very much, and he kept urging me in the kitchen from the moment I was making it.
Tags
Ingredients
Steps
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Add flour to boiling water and mix well. (Do not add all at once) Knead into a smooth dough and let it wake up slightly.
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Blanch the rapeseed, squeeze out the water, and prepare the eggs and green onions.
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Chop the rapeseed and chop the green onion into mince.
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Fry the eggs in the pan and set aside to cool.
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Put the cooled eggs and chopped rapeseed and green onions together, and add an appropriate amount of salt.
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Add a little fresh chicken juice.
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Add appropriate amount of soy sauce.
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Add a little sesame oil.
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Mix well and try the taste.
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Take a piece of dough and roll it out thinly.
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Place the mixed vegetable filling on the dough, leaving a little on the edge.
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Fold two pieces first, then fold the next side.
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Cover the rest of the other side and press it tightly.
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Cover the rest of the other side and press it tightly.
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Heat the oil in the pan until it is warm and add the prepared pancakes.
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Slowly fry over medium-low heat to get a crispy shell, turn over.
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Fry the other side and cut into sections.
