What are the home practices for breakfast snacks

Raw materials: 500 grams of flour

Accessories: warm water, cooking oil, salt, green onions. Practice:

Salt into the warm water melted, and then and flour, first mixed into snowflakes, spread out to dry for a short while, not hot when kneaded into a dough, and then spread out to cool, this dough is softer, you can wrestle with the dough, so that the dough is smooth. Grease the dough with oil and cover with plastic wrap to let it rise for a while.

(1) Grease the board and roll out the dough into a rectangle. Put 25g of flour into 50g of oil and form a shortening, spread evenly on the dough sheet.

(2) Sprinkle with chopped green onion.

(3) Fold the sheet in half and cut it with a knife, but keep the edges together.

(4) Pull the pasta sheet apart, first to the left and right sides, then up to elongate it.

(5) Bring the sheets together, roll the sheets up from one end, and gently roll them into a pancake.

(6) Grease an electric pie pan and cook the pancake until golden brown.

(7) Shake with chopsticks to form a handmade pancake.

2, egg pancakes

Raw materials: 500 grams of flour, 2 eggs.

Accessories: hot water, cold water, cooking oil, lettuce, sweet noodle sauce, chili sauce, salt.

Methods:

(1) Heat the cooking oil and pour it into the flour while it is still hot and stir it into the shortening, then cool it and set it aside.

(2), flour with boiling water, then slowly add cool water.

(3) Form a soft dough and let it rest for half an hour in plastic wrap.

(4) Take out the dough and knead it gently.

(5) Take a portion of the dough and roll it out into a long strip, spread it evenly with shortening and sprinkle a little salt on it.

(6) Fold in half, roll from one end to the other (roll a little tightly), and pinch the sheet tightly at the seal.

(7) Once rolled, stand the dough up, press it flat with the palm of your hand from top to bottom, and then roll it out with a rolling pin.

(8) Heat a little oil in a wok over a flame, add the pancake and cook over medium-low heat; when the center of the pancake bulges, quickly pierce the bulge with chopsticks to form a small opening.

(9) Fill the pancake with the beaten egg mixture, then flip it over and continue cooking. Allow both sides to cook until golden brown.

(10) Spread the cooked egg pancake with sweet noodle sauce (chili sauce) and roll with lettuce to enjoy.

3, pancake fruit

Raw materials: two doughnuts, 2 eggs, 200 grams of flour, 100 grams of cornmeal. Accessories: green onions, sweet flour sauce, cooking oil.

Practice:

(1) The ratio of flour to cornmeal is adjusted at 2:1.

(2) Brush a pan with oil over medium-low heat, scoop a spoonful of batter and flatten it out, then beat in an egg.

(3) Spread the egg and sprinkle with chopped green onion. Turn over and brush with sweet pasta sauce.

(4) Put lettuce and fritters on top and roll up.