purse
Overview
This is a way of eating in Hebei, I remember my aunt’s family always makes this thing, an upgraded version that combines fried cakes and poached eggs!
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Ingredients
Steps
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Flour, add an egg, 3g of yeast, an appropriate amount of salt, an appropriate amount of warm water, knead into a dough, cover with plastic wrap and start to rise until the dough doubles in size and becomes very soft.
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Put half a pot of oil in the pot, dip your hands in a little cold oil, apply a layer of oil on the chopping board, cut a small piece of dough, and press it into a piece with your hands.
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Heat the oil, put it into the pan, and use chopsticks to poke the dough lightly.
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Cook until the dough is puffed up and slightly golden.
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Take it out and use a knife to cut vertically on one side of the dough to form a pocket shape.
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Crack a whole egg into the pocket and put it in the pot to continue frying, then turn off the heat.
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If you like it soft, fry it less; if you like it cooked, fry it longer. It’s ready to be taken out of the pan and eaten while it’s hot. It’s very fragrant.
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Fried dough sticks, fried dough cakes, you name it!
