Egg roll with pancake

Pour an appropriate amount of flour into a mixing bowl, blanch one-tenth of the flour in boiling water, and then use cold water to make the dough. In winter, it is best to use warm water. The water consumption for every 500 grams of flour is about 270 grams. The hardness of the dough is similar to that of the dough used to make buns. After the dough is ready, cover it with a towel and cook

Chop the pork belly, mince the garlic, onion, and green pepper and set aside. Mix 50 grams of soy sauce and 25 grams of water, 50 grams of yellow sauce (sweet noodle sauce can be used) and 50 grams of garlic chili sauce into a bowl of juice and set aside

Put oil in the pot, add minced garlic and braid until golden brown. Add minced pork and stir-fry until the oil comes out. Reduce the heat to low and add the prepared bowl of sauce. Stir constantly during the cooking process. Cook until the aroma of the sauce becomes fragrant, white smoke comes out, small bubbles pop out, and there is no more water vapor. Take it out

Don’t soften the cooked noodles. Cut the noodles into three parts, roll them flat, brush with 10% of oil, add a little salt, roll up from one end, roll to the end and put it under the bottom, press flat and roll to the size of the mouth of a bowl

Put oil in the pan (no need to put it in a non-stick pan) and put the pancakes in. When the pancakes are mature, take them out. Put some sesame seeds in the pan and beat an egg. When the pan is still warm, don't boil it. When the bottom of the egg has solidified but the top has not yet solidified, add the pancakes. When the eggs are mature, take them out. Spread the cooked sauce evenly. Add green vegetables, onions and green peppers and roll them up to enjoy the meal.

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