Eggs and flour make it easy to make egg burgers at home, clean and hygienic and delicious

What I will share with you today is the practice of egg burger, which is a roadside snack made of eggs and flour, its unique taste, unique taste, good quality and low price, very popular with young people and children, one in the morning, nutritious and delicious. But after all, the ones sold outside are not as clean and hygienic as they are made, so I will share the production method with you below, and everyone will try to make it.

First of all, prepare: 250 grams of all-purpose flour, 3 grams of salt, 1 gram of Sichuan pepper powder, 400 grams of warm water; Ingredients: 120 grams of pork belly, 10 grams of light soy sauce, 2 grams of salt, 1 gram of white pepper, appropriate amount of chopped green onions, 3 soaked fungus, 10 grams of vegetable oil, 7 eggs.

The first step is to adjust the batter first, be sure to adjust the batter first, the batter will be more glutenous for a while, add salt, pepper powder, water, and stir with a manual whisk, so that there is no granularity, and the thick batter is set aside for later use.

The second step is to wash the pork belly with water, cut it into minced meat, wash and chop the fungus into minced pieces, put it together with the minced meat, add chopped green onions, light soy sauce, salt, white pepper, vegetable oil, and stir well in one direction.

The third step is to heat the mold, brush a layer of vegetable oil in each circle, knock the eggs into the oil after the oil is hot, set the bottom, puncture the egg yolk with a knife, so that it is easy to cook, and then turn over and fry the eggs.

The fourth step is to take out the fried eggs, stir the batter, scoop a spoonful and pour it into the mold, then put the eggs back, press to make the eggs tightly combine with the batter, and then put the adjusted meat filling on top.

The fifth step, after the bottom is set, take it out again, and then scoop a spoonful of batter into the mold, this time put the meat filling side down, put it into the batter, press, so that the batter gushes out from all sides, wrap the surrounding of the burger, then the whole egg burger is assembled, brush the oil on the pie surface, turn it over, brush the oil again, turn it over several times, both sides are golden, the whole egg burger is relatively firm and elastic, and it is cooked.

The whole egg burger is heavy, very weighty, it will not deflated when it is cold, it shrinks, the skin is crispy, bite down, the layers are clear, and the salty aroma is delicious. Those who love to eat this bite can try to make it at home, the materials are very full, economical, and the most important thing is to be clean and hygienic.