Mustard egg wheat cake

Overview

How to cook Mustard egg wheat cake at home

Mix the flour with water to form a soft dough, cover with a damp cloth and let it rise for an hour.
Wash and blanch the mustard greens, then chop into fine pieces and squeeze out the water.
Put mustard greens, dried shrimps, and green onions together.
Add salt, oyster sauce and sesame oil and mix well.
Divide into small doses.
Roll out into a round piece that is thick in the middle and thin around the edges.
Apply a layer of oil and add mustard filling.
Close the mouth and place it with the mouth facing down.
Roll it into a thin pancake, and the filling inside is faintly visible.
Crack the eggs in a bowl, add cooking wine and beat well.
Brush a non-stick pan with oil and fry the wheat cakes on both sides until golden brown.
Pick a hole in the middle of the wheat cake, pour in the egg liquid, cover and simmer until cooked.
Cut open, the skin is thin, the filling is thick, and the flavor is rich.