Dog pancake stall eggs, 5 Internet celebrity street food, teach you to make it at home

1. Egg scones, if you follow my method to do it, you will find it so simple

Egg scones can be said to be the hottest snack on the street. I have tried a variety of different ways to pour the egg mixture into the cake, and finally summed up my own method, I feel that this is the easiest and easy to use, the egg liquid is evenly spread, and the operation is easy.

The kind of puff pastry, or smearing oil between two pieces of raw stock, then rolling it out, frying it in the pan, waiting until it bubbles, and pouring the egg mixture into it, is a good method, but it is often not so easy to operate. Sometimes either the whole cake is bulging, or all the pie is bulging, the hole is small, the egg liquid is always easy to pour outside, the hole is big and naturally unsightly, and the egg liquid is not very evenly spread, and the bottom of the rush is fried.

I just roll out two cakes, heat the pan warm (no oil) put down one sheet, then pour the egg mixture evenly on the cake, cover the other cake, turn over and burn the other side, if you feel that the color of the burn is lighter, turn the side again.

2. Tianjin pancake fruit

Pancakes, fruits, eggs, sauces, sesame seeds and shallots are a perfect combination. The soft mung bean pancakes are wrapped in crispy fruit (that is, fritters) or thin crispy (Tianjin people call fruit cast), and there is no greasy fruit and soft cake at all, only one word is fragrant! Add the sauce, shallots, sesame seeds, and eggs to the coloring and seasoning, and it's amazing! I finally understood why it is a famous snack and Tianjin people love it so much.

The following material is made 8-9 pcs with a 24cm pan

Ingredients for pancake batter: 50 grams of mung beans, 100 grams of flour, 180 grams of water, 1 gram of salt

Ingredients: 50 grams of flour, 30 grams of water, 0.3 grams of baking powder, 0.3 grams of salt, oil

Sauce: 2 pieces of tofu, 2 tsp duck paste (or noodle paste), 1 tsp soybean paste, 1 tsp minced garlic, a small amount of cold boiled water

Other ingredients: 8 eggs, 2 shallots, a pinch of sesame seeds

Make:

1. Puree the completely soaked mung beans with a small amount of water.

Then add flour and water and stir into a particle-free thin batter, and the pancake batter is ready.

2. Let the batter sit for a while, now come and fry the dough until crispy.

Mix 50 grams of flour, 0.3 grams of baking powder or soda powder and 0.3 grams of salt, add 25-30 grams of water and form a smooth dough that is neither soft nor hard, and spread a thin layer of oil on the surface and let it stand for 30 minutes.

Then roll it out into thin slices, cut it into small pieces, and fry it in the pan.

3. Next, adjust the sauce.

Mix well with two pieces of homemade tofu, 1 teaspoon bean paste, 2 teaspoons duck paste (or noodle sauce), 1 teaspoon minced garlic and a small amount of cold boiled water so that the sauce spread on the pancakes is ready.

Note: I like to eat chili peppers with hot sauce, adjust it according to your taste.

4. The preliminary preparation of the pancake fruit is all done, and now it is time to fry the pancakes and assemble them.

Cook until lightly hot, brush with a thin layer of oil, scoop a large spoonful of batter and shake the pan quickly so that the batter fills the pan.

Note: There are two reasons why the batter will not spread, one is that the pot is too hot, and the other is that the batter is too thick.

5. Then beat an egg into the pan, spread it out, and sprinkle with chopped green onions and sesame seeds.

6. When the egg liquid is slightly coagulated, turn it over and spread the sauce that has been adjusted by process "3".

7. Put two thin slices of crisp on the cake, wrap it, and the pancake fruit is done.

3. Finger cake rolls with bacon and eggs

The finger cake made by myself does not use much oil, and there are many layers, and the cake body is flexible and burnt.

Then roll it with bacon, eggs and arugula, and serve it with mung bean porridge on a clear fire, which is really satisfying!

Finger cake raw material:

Water and oil dough ingredients: 400 grams of flour, 2 grams of salt, 1 gram of yeast powder, 240 grams of water

Puff pastry ingredients: 50 grams of oil, 20 grams of flour, a little turmeric powder, 1 gram of salt

Burrito ingredients: eggs, bacon, arugula

Make:

You can buy ready-made finger cakes and fry them, or make them yourself, and the proportion of the recipe is written in the ingredients.

Take two pots and one pot to brand finger cakes.

In another frying pan, fry the bacon over medium-low heat until browned.

Fry two more poached eggs, heat the oil and beat the eggs, sprinkle a small amount of freshly ground salt and black pepper, fry over medium-low heat, you can fry one side, you can also fry both sides, old and tender according to your liking.

Assemble them together, take a fried finger cake, put a poached egg, a few slices of bacon and salad greens, or arugula, roll it up and serve.

Fourth, egg cakes

Egg cakes can be varied, the most basic is eggs and flour. On top of this, you can add some vegetables to make different flavors of vegetable omelets.

When my daughter was a child, she liked to eat without vegetables, without water, two eggs at a time, and sometimes even not allowed to put flour, but I still secretly added a little and added a little starch to eat enough. Cook a bowl of porridge for her again, it's good for breakfast.

Make:

1. Beat the eggs, add a spoonful of flour and a pinch of salt and mix well to form a thin batter.

2. Heat up a frying pan, heat the pan with some oil, scoop a spoonful of batter into the pan, and shake the batter until the whole pan is full.

3. Lift the sides of the cake, turn it over, and brown the other side as well.

This method of egg cake is more egg-intensive, and I only made four small sheets.

5. Norwegian pancakes

Norwegian pancakes, Pannekake in Norwegian, are similar to the omelets mentioned above, but the recipe of the egg batter is a little different, and naturally the final taste is different.

There are also different ways to eat it, Norwegians eat it with sugar, blueberries or blueberry jam, and it is often eaten as lunch or dinner on weekends; And our omelet cake with side dishes, porridge, noodles, etc., is basically eaten for breakfast.

Material:

2 eggs, 250ml milk, 125g flour, 1 tablespoon butter or salad oil, 1g salt.

Note: This cake is not sweetened, it is not a dessert, just like our egg cake is also sugar-free.

Make:

1. Making the batter:

Pour 2 eggs, 250ml of milk, 125g of flour, 1 tablespoon of oil and 1g of salt into a bowl. Beat well until there are no particles, please do not whip excessively, and let it sit for half an hour or more to allow the ingredients to fully integrate into each other.

2. Heat a non-stick frying pan and brush with a thin layer of oil.

Scoop a spoonful of batter into the pan and shake the whole pot; Turn it over when it is cocked all around.

Brown the other side as well, and one cake will be fried, and all of them will be fried in turn.

Here's how Norwegians eat it:

1. The most common and traditional is the blueberry jam.

Note that this is blueberry jam and not any other jam, Norwegians are very stubborn and don't accept any other jams.

2. Or use fresh blueberries directly and sprinkle some sugar.

3. Sprinkle only with sugar.