Tomato Egg Pancake

Overview

How to cook Tomato Egg Pancake at home

Boil the tomatoes in boiling water for three minutes and peel them
Dice the tomatoes, squeeze out the juice and set aside
Add yeast sugar and 5 grams of salt to tomato juice and dough, and one egg
After two hours of fermentation, cut into embryos of about 100 grams
Heat 100 ml of salad oil in a pot, fry the eggs and mash them, add the diced tomatoes and stir-fry
Roll into dough, wrap into buns and flatten
Add 50 ml of salad oil to the electric pan over medium heat and fry the pancakes for three to four minutes on each side
Put it on the plate, it’s done