How to fill egg cakes

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  1. Add flour to boiling water and stir evenly with chopsticks.

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  2. Knead the dough and cover it with a cloth and let it rest for half an hour.

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  3.When the noodles are awake, cut the carrots into shreds.

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  4. Heat the cold oil in the pan, add the chopped green onion, fry the carrots for 1 minute, and add a little salt.

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  5. Prepare salt and pepper.

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  6. Divide the dough into 45 grams, roll it into a pancake, and brush with a layer of oil.

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  7. Do not smear the edges when applying salt, pepper and oil.

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  8. Fold the top and bottom.

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  9.Pinch the edges tightly.

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  10.Add a drop of oil to the pan, add the pancake, fry over medium-low heat until the opposite side becomes puffy.

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  11. Pour the egg liquid and chopped green onion into a small-diameter cup.

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  12.Tear the opening from the edge and pour the egg liquid into the cake.

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  13. Roll up the fried carrots and serve hot with lettuce.