How to make the egg scone sauce, please let me know if you know. Thank you

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 divide the layers inside the cake, and pour the egg liquid into the cake;

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

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 pancake, and the difference between scallion pancake and scallion pancake is that in addition to not adding chopped green onion (of course, you can also add chopped green onion, because the egg liquid is added, you don't need to add it), the most critical difference is that the scallion pancake is rolled up and flattened in a circle, and after the 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.

Hope thank you !!

The main ingredients are: cake, fried egg cake, ham slices, shredded potatoes, lettuce leaves, and the ingredients are tomato, condensed milk, and hot sauce. I'm my wife's pie making in front of their school, and I think it's delicious.

Ingredients: Sweet noodle sauce: 1 catty; Soybean oil: to taste.

Put an appropriate amount of soybean oil in the pot and let the oil heat until it is hot.

Add 1 pound of sweet noodle sauce to the pot and stir constantly.

When the heat is medium to viscous, add half a catty of pure water to boil the sauce and then add salt, thirteen spices, chicken essence, and monosodium glutamate. Then turn off the heat.

Ingredients 400g flour, 2 eggs, teaspoon salt, chopped green onion, 2 slices of lettuce, teaspoon of paste.

Method 1Hot water and noodles.

2.Rods of two loaves, one large and one small.

3.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.

4.Saucepan over low heat, pancakes.

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

6.Wait for the eggs to set and turn over.

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

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

Egg scones are really a very technical job.

The dough should be alive and soft, a piece of cake only needs a small amount of noodles, according to the procedure of the pan, salt and oil, circle, roll flat on the pan, low heat for about 2 or 3 minutes, the top layer will bulge, because the bottom of the cake is burnt.

Quickly tear open the small hole with chopsticks and pour the egg in, which is more difficult, because my cake always only 1 3 can bulge.

There isn't much room for eggs after picking, so you can't always fill too much, and after pouring the eggs, it is said that you have to keep the bottom surface underneath.

A little time, if you turn it over immediately, the eggs will flow out, but if you keep the baked noodles again, it will soon be mushy, hehe, in short, it is still very troublesome, and then it is turned over, and finally put it in the oven for 1 minute, take it out and add lettuce sweet noodle sauce to eat

One more. First, you'll need to make a pie that fills eggs in it. This cake is very easy to make, first roll out a pack of dough into strips, smear a layer of oil on it, then roll it up, then stand up, and roll it out into a round cake with a diameter of about 15cm from the other direction, so that the cake has several sandwiches in it. Once the cake is rolled, it can be fried in a large pan.

The pan should be brushed with a layer of oil, and the oil can not be less, and after the cake is fried on both sides of the pan to a slight yellow, take a pair of chopsticks, make a hole in the cake, this hole is not to penetrate the cake, but to penetrate the upper skin of the cake, leak out of the middle of the sandwich, and then pour eggs. Beat an egg into a bowl in advance, add a little salt, chopped green onion and stir well, and wait for the hole in the cake to pour it all in, if the cake is done well, the eggs will all be poured into the cake, and it will not flow out at all, if it is not done well, there will be eggs seeping out of the cracks, affecting the visual effect. After pouring the eggs, the cakes are turned over and fried for a while, and the fried cakes are put in the stove and baked for another minute or two, and the eggs are finally completed.

Spread a little more spicy or not-so-spicy sauce, great!

1.Finely chop the ginger and garlic and set aside.

2.Heat the oil, pour the minced ginger and garlic into the pan and stir-fry until fragrant.

3.Stir-fry until fragrant and add the bean paste.

4.Add dark soy sauce.

5.Add a little peppercorns.

6.Add an appropriate amount of monosodium glutamate and stir well.

7.Finished product. Egg scramble method:

Ingredients: 100 grams of flour, 10 grams of chopped green onions, 2 eggs, 6 grams of refined salt, 50 grams of peanut oil, 2 grams of five-spice powder.

Steps:1Add 150 grams of flour to warm water (cold water in summer) and form a dough, knead well, and pull out 4 agents.

2.Roll out the dough agent one by one into a thin round cake, brush a layer of peanut oil on the cake surface, sprinkle with chopped green onion (gram), refined salt (gram), five-spice powder (1 gram), spread evenly, roll it up from the outside to the inside, smear some oil at both ends, stand up, press it flat by hand, and then roll it into a round cake blank.

3.Put the pan (pan) on the fire, put the cake blank after heating, burn until eight mature, make a cut on the side of the cake, insert chopsticks into the cake and stir it along both sides, so that the upper and lower layers of the cake are separated, take 1 egg and beat it in a bowl, pour it into the cake, and pinch the cake mouth together. Sprinkle some oil on the pan and continue to fry until the eggs in the cake are cooked.

All 4 flour preparations are made by this method.

1.Put the prepared soybeans into the water to foam, the soaked beans, the whole body is swollen, the bean skin is broken, and then the bean skin is picked out and the beans are cleaned.

2.Make a fire in a large pot and put the soaked beans and water into the pot to boil. The water should not be too little, so as not to paste the bottom, and not too much, so that the cooked beans will be thin.

If you put less water, you can add it halfway, pay attention to the heat, and add some water if you find that there is a paste fragrance. The beans are red after cooking, and the more red they are, the better the beans, and the sauce will be fragrant.

3.Crush the boiled beans with a pestle, and do not have watercress. You can also use a crusher to crush the beans, so that the beans are finely crushed, which can save a lot of effort.

Put the crushed beans on the plate and drop them hard, and throw the beans together to make a sauce cube, so that the finished sauce cube does not crack.

4.Wrap the sauce cubes in clean cotton paper and wrap them around the line to prevent the tissue from cracking. The wrapped sauce cubes are then placed in a slightly warm place to prepare for fermentation. It should not be too hot, then the sauce will be too dry and will not ferment. It can't be too cold, so the sauce won't be distributed.

5.Generally, the sauce cubes will be fermented for two months, and the pungent smell will be produced after the sauce cubes, so the sauce cubes can be opened for cleaning. Because the sauce cubes are fermented, mold is often produced, so if you see mold, don't be afraid, it's normal.

After scrubbing the sauce with a brush, break it into small pieces and let it dry in the sun. It should be dried in the sun and not stored in water.

6.Prepare a porcelain jar, put the dried sauce cubes in the jar with water as needed, and add salt. Add more salt, it's okay if the sauce is salty, but if it's not salty enough, the sauce will turn into a stinky sauce and it will be difficult to eat. Generally, 10 catties of beans should be put at least 4 catties of salt, of course, it is also related to the amount of water.

7.After the sauce is put into the tank, it still needs to be fermented, and at this time, it should be noted that the sauce to be made is used every day to beat the sauce tank. That is, every morning, the mixture in the jar should be stirred again and again to make the impurities in the sauce float on the surface of the water, and then use a spoon to skim off the foam and black acrobatics floating on the surface, so that the final sauce is the cleanest and most fragrant.

Egg scones are a traditional famous spot of the Han nationality in Xinyang, Henan, and belong to the snacks of Henan cuisine. The crispy egg with crispy crust is fragrant, which is native to Xinyang and is deeply loved by Zhongzhou residents.

The usual practice is to pour the egg mixture into the baked cake until it is half-cooked, continue to fry and bake. There are many stalls selling egg scones, and egg scones are also a kind of breakfast, with eggs, noodles, vegetables, nutritious and convenient, and they are very popular with everyone.

Sweet is tomato sauce, salty is sweet noodle sauce. Sweet noodle sauce: 100 grams of Pixian bean paste, 100 grams of Peanut Butter, 200 grams of sweet noodle sauce, a spoonful of oyster sauce, pepper, a little rock sugar, minced ginger, minced garlic, minced green onion, 30 grams of dried red pepper minced, vegetable oil, balsamic vinegar.

Chop the watercress into puree, put it in a pot with peanut butter, sweet noodle sauce and oyster sauce, and stir well to form a mixture. Heat the pan, pour the oil, the oil should be more, the oil is hot, first add the minced ginger, minced garlic, minced green onion, minced chili pepper and fry until fragrant, then pour the mixture into the pot, and then use low heat, slowly push it with a spatula. Tips:

When making the sauce, do not stir or stir-fry, but slowly push it evenly. When the pot is full of aroma, add pepper and rock sugar and mix well. The sauce is red and bright, the flavor is mellow, and after it is cooled naturally, put it into a bottle and can, and pay attention to sealing.

Tomato paste: Ingredients: 2000 grams of tomatoes, 1000 grams of salt.

Method: 1. Blanch the red tomatoes with boiling water to peel them, put them in the jar after cooling, cover them with a layer of salt and store them for 7 days (during this period, there is a phenomenon of bubbles on the fermentation day, which is normal, not bad); 2. Then seal the lid with a piece of paper, put it in a cool and ventilated place (don't freeze in winter), and you can take it out to stir-fry vegetables and make soup in winter; 3. Another pickling method is to marinate tomatoes in 20% concentration of brine. The tomatoes pickled in this way are crisp and delicious.

Features: The taste is exactly the same as fresh. Use stir-fried vegetables and make soup evenly.

Learn about egg scones if you're looking to start a business.

You can go to a regular school.

Choose a chef school with guaranteed technology.

There is also entrepreneurship guidance.

You can leave the school in a few days.

Mix together bean paste, chili sauce and sweet noodle sauce.

He grabbed the man's head with both hands, followed his head, and hit each other hard, hitting him twice in a row, and then raised his fist, and with one punch, he gave the person dd.

I was also in a hurry, so I grabbed my arm, got up on the ground, and went to the side of Dong Ge.

Add a little tofu milk with sweet noodle sauce. Or use bean paste.

The sweet sauce of the egg scones is the sweet tomato sauce, and the salty is the sweet noodle sauce.

1. Sweet noodle sauce.

1.Material. 2.Method.

Put an appropriate amount of soybean oil in the pot and let the oil heat until it is hot.

Add 1 pound of sweet noodle sauce to the pot and stir constantly.

2. Tomato paste.

1. Materials. 1.Fresh tomatoes (about 700g), 100g rock sugar, 1 lemon.

2.Wok. Stainless steel pots, rice cookers, casseroles can be used. Shovel. Preferably wooden.

Second, the practice. 1. Prepare a pot of hot water (about 60 degrees, no need to boil), put the washed tomatoes into the pot, cover the lid, and simmer for 2 minutes - after 2 minutes, you can see that the tomatoes will automatically peel.

2. Cut the peeled tomato into several large pieces – if there are unripe, green seeds in the tomato, remove them so as not to affect the taste.

3. Break the tomatoes with a blender – cut the tomatoes into large pieces first and then break them to avoid losing too much juice during the cutting process.

4. Pour the broken tomato juice into the pot, add rock sugar, bring to a boil and turn to low heat. - When it is thick, stir it with a spatula from time to time to avoid sticking to the pan.

Preparation materials: ginger and garlic, dark soy sauce, monosodium glutamate, bean paste, Sichuan pepper powder.

1. Finely chop the ginger and garlic and set aside.

2. Heat the oil, pour the minced ginger and garlic into the pot and stir-fry until fragrant.

3. Stir-fry until fragrant and add the bean paste.

4. Add the dark soy sauce.

5. Add a little peppercorn powder.

6. Add an appropriate amount of monosodium glutamate and stir well.

7. Finished product. Egg scones are a snack made with eggs and flour, which is a characteristic traditional spot originating from Xinyang, Henan Province, and is deeply loved by local residents. Pour the egg mixture into the half-cooked cake, continue to fry and bake, the crust is crispy and the egg is fragrant. Egg scramble is also a kind of breakfast, there are eggs, noodles, vegetables, nutritious and convenient, very popular with everyone, is one of the flavor foods in Henan, Hebei, Shandong, Shanxi.

Ingredients: 150 grams of flour, 90 grams of hot water, 3 sausages, 30 grams of flour (puff pastry) and 20 grams of corn oil (puff pastry).

Excipients: 1 gram of oil, salt, 3 eggs, 1 lettuce, 40 grams of sweet noodle sauce, 10 grams of spicy bean sauce, 10 grams of chopped green onion, 1 gram of white pepper.

1. Sauce method: Put sweet noodle sauce and tempeh spicy sauce in a bowl and stir well for later use.

Second, the method of egg scramble:

1.Prepare the ingredients you need.

2.Put a little salt in the flour, pour hot water (about 75 degrees), and stir with chopsticks to form a flocculent.

3.When it is not hot, knead the dough smoothly and cover with a wrung out wet towel or cotton cloth and leave for 20 minutes.

4.During the relaxation of the dough, we can do the other preparations: wash the lettuce and soak it in lightly salted water for 20 minutes, then dry it and set aside (preferably in cold boiled water or mineral water).

5.Beat three eggs into a bowl and whisk with salt, white pepper and chopped green onions.

6.Mix the flour and oil in the puff pastry well and set aside.

7.Fry the sausages in a little oil and set aside.

8.After the dough is relaxed, it is evenly divided into three parts.

9.Add an appropriate amount of puff pastry to the small dough.

10.Press flat after sealing (the mouth must be sealed, otherwise the puff pastry is easy to leak out when rolling).

11.Roll out into thin round cakes, as thin as possible.

12.Pour a little oil into the electric baking pan and brush well.

13.After heating, put in the cake blank and brush a thin layer of oil on the cake surface.

14.Turn the dough over and bake it for a while, back and forth twice, and the cake will slowly bulge.

15.At this time, you can use chopsticks to make a hole, pour the egg liquid into the cake, and then turn it over, and burn it until both sides are golden, and the egg liquid is hard until it is cooked.

16.Place the freshly baked cake in a clean bowl or pan and cover it with a lid, it will be soft and firm after a while, making it easy to wrap the cake, and you can mix the sauce before spreading it evenly on the cake.

17.Roll it up with lettuce and sausages and enjoy it.