Egg-filled pancake

Overview

My sister suddenly wanted to eat egg-filled pancakes, so I made one with the only ingredients at home. The first time I made it, half of the eggs were filled in and half was left outside. It seemed like a failure, but it had a different flavor and was still delicious.

Tags

• staple food
• home cooking
• cabbage leaves
• chicken essence
• chicken sausage
• egg
• flour
• oil
• pickled mustard
• salt

Ingredients

Steps

1. 1 Beat the eggs with chicken essence, slice the mustard and cut the ham

   

2. 2 Let the dough rest for five minutes, roll it into a long strip, apply a layer of salt and two tablespoons of oil, roll up the edges, stand it up and flatten it, and roll it into a 4mm thick round cake.

   

3. 3 Apply oil on both sides of the cake and place it in the pan. After the cake bubbles, pop the bubbles and fill with eggs. I left half of the cake outside and flipped it a few times until the cake is cooked. At this time, fry the intestines until browned on both sides

   

4. 4 Place the mustard cabbage and intestines on the cake.

   

5. 5 Put it on a plate, roll it up and it’s ready to eat