27/04/2022
Heat a wok with a flat bottom (or even a small frying pan), lightly grease the bottom with vegetable oil and pour the dough on the bottom. You should get a fairly thin pancake. The Chinese are doing a tricky thing. After pouring the dough into the wok, shake the wok a little so that the dough gets on the edges of the wok. This is an important point. When frying, you get a pancake, as it were, with sides, something like a plate. Then an egg mash is poured into this "plate" of dough. These very “sides” do not allow the egg mash to “escape” outside the pancake. But this is in the original from the professionals of this dish. It is believed that the egg mash should not fall outside the pancake.
