How do you marinate the meat in egg scones and how do you make them in egg scones?

Ingredients: 300 grams of flour, 120 grams of hot water, 60 grams of cold water, five eggs (one for each cake), chopped green onions, salt, appropriate amount of oil.

Method: 1. Blanch the flour with hot water, then slowly add cold water and form a softer dough, and let it stand for half an hour;

2. Wipe a little oil on the dough to prevent sticking, and roll the dough into oval slices;

3. Apply a little oil and salt to the dough sheet and roll it up;

4. Cut into small pieces;

5. Flatten the dough horizontally and reunite;

6. Roll out into thin cakes;

7. Put an appropriate amount of oil in the pan and fry the cake until golden brown and ripe on both sides;

8. Mix eggs with chopped green onion and salt;

9. Use chopsticks to poke a small opening on the edge of the cake, and cut the layer inside the cake, and pour the egg wash into the cake;

10. Cover the pot and fry for another minute on each side until the egg liquid solidifies.

When baked egg scones, you can see the yellow egg wash and green green onion inside through the thin crust, but the egg wash will not overflow.

Tips: 1. The dough for making cakes should be softer, and if you feel sticky, you can add a little less water. Be as soft as possible, like the dough in the picture, it's a little sticky (nian), but if you reconcile, it won't stick (zhan) the hand, the key is to make the dough;

2. The method of making this cake is similar to that of scallion pancakes, and the difference between scallion pancakes is that in addition to not adding chopped green onions (of course, you can also add chopped green onions, because the egg liquid is added, you don't need to add them), the most critical difference is that the scallion pancakes are rolled up and flattened in a circle, and after this egg pancake is rolled up, the dough should be flattened horizontally, so that the eggs can be poured into it in layers.

3. Different from the dough cake, I think this kind of hot dough cake is more delicious with a little more oil, of course, it also depends on personal taste.

The dumpling wrapper is transformed into an egg scramble, and the method is simple and you want to eat it when you look at it! Hand handicap must-have.

Ingredients: flour, salt, hot oil, sweet paste, soybean paste, chopped green onion, egg mixture.

How do you make egg scones? Prepare 200 grams of flour, add hot and cold water, stir well, add salt and oil to live out the dough, then press it into small cakes, roll it out with a rolling pin.

How do you make egg scones delicious? First beat the eggs, then brush the pan with oil, put in the cake, then poke a hole in the cake and pour in the eggs.

What makes you happiest in life is the fireworks kitchen and egg scones for breakfast.

Egg scones, soft and delicious, rich in layers!

The fruit is added to the scramble for a more intense flavor.

If my family likes me, I'll do it!

Teach yourself how to make your own street food egg scones.

Detailed teaching of egg scones.

If my family likes me, I'll do it!

The dumpling wrapper is transformed into an egg scramble, and the method is simple and you want to eat it when you look at it! Hand handicap must-have.

How do you make egg scones? Prepare the dumpling wrappers, roll them into thin slices, brush them with oil, stick water around them, stick them together, beat the eggs into the pan, and spread them until golden brown on both sides.

1.Mix the flour with a pinch of salt in warm water to form a soft dough, cover with plastic wrap and let loose for 10 minutes.

2.Divide into three large dough and three small dough.

3.Take one of the large doughs and roll it out into a bun skin; Take a small piece of dough, dip it in oil and set it away.

4.Wrap in buns.

5.Close the mouth down and roll it out again, as thick as you like (not too thick, of course).

6.Beat the eggs, add a pinch of salt and chopped green onion and mix thoroughly.

7.Put a little oil in the pan and start the pancakes. If the cake is rolled thinly, it will soon bubble up, so pick the bubble with chopsticks and pour in the egg mixture.

8.If the cake is rolled out a little thicker, turn it over after the bottom surface is slightly fixed to facilitate the cake to bubble.

9.The two sides are slightly seared, and the cake has been blistered and successfully layered. Turn it over again.

10.Use chopsticks to pick a small opening, pour in the egg mixture, and cook over low heat.

11.Turn over and continue to sear for 5-10 seconds, until the egg mixture is completely set, then turn off the heat.

Hot water and noodles.

Rods of two loaves, one large and one small.

The large one is on the bottom, greased, the small one is buttoned on top, and the large excess edge is buckled on the small cake and pressed.

Saucepan over low heat, pancakes.

Beat in the eggs (you can mix salt and chopped green onions) when the drum is rising

Wait for the eggs to set and turn over.

Wait until both sides are golden and then remove from the pan.

It's healthier to eat with lettuce, and you can also serve it with some pasta sauce.

The egg scones that do so are hot.

The fruit is added to the scramble for a more intense flavor.

If my family likes me, I'll do it!

Ingredients: 300 grams of beef hind leg meat, 6 mushrooms (shiitake mushrooms can be used), 20 grams of spicy peanuts, 1 tablespoon oyster sauce, 3 tablespoons of June fresh bean paste, 20 dried black bean sauces (can be used in tempeh sauce).

Method 1: Soak 300 grams of beef hind leg meat in cold water for 20 minutes, remove the blood, and rinse it with water.

2. Cut the washed beef into beef cubes of equal size with a knife, not too big, otherwise the egg scones will affect the taste.

3. Put the beef cubes in a bowl and add 1 tablespoon of oyster sauce.

4. Add 1 tablespoon of June fresh bean paste.

5. Stir the beef cubes and seasoning with chopsticks and set aside to marinate for 15 minutes.

6. Soak 6 mushrooms in warm water in advance until they swell, and the effect of adding mushrooms is to improve freshness, and the taste is really great.

7. Cut the soaked mushrooms into mushroom cubes with a knife.

8. Huang Fei's red spicy peanuts and the red pepper and pepper inside are placed on the board and rolled out with a rolling pin.

9. Roll out red pepper and peppercorns, and roll peanuts into grainy peanut grains.

Material oil 10 ml, flour 200 grams, soy sauce 30 grams, white sugar 50 grams Method 1, heat the wok and put a little oil, put in the flour when it is hot, push well, add soy sauce, and then add a small amount of water (soy sauce is salty, you don't need to put salt, if you are afraid of too light, add less salt).

2. Then put the sugar in until the sugar melts and then it is ok. The sauce can be fried back to the pot, stir-fried mixed sauce meat, etc., you can eat it however you want, in short, it is delicious!

Tip 1: When making sauce, don't stir or stir-fry, but slowly push it evenly. When the pot is full of uniform bubbles and the aroma is overflowing, add white sugar and mix well.

2. The sauce is red and bright, the taste is mellow, and after it is cooled naturally, put it into the bottle and can, and pay attention to sealing.