Egg pancake (half a dose)

Main ingredients: 1 jin of flour, 10 eggs, half jin of chopped green onions, 3 taels of vegetable oil, pepper, salt, 6 taels of warm water.

Production method:

1. Pour the flour into the basin, add warm water and mix well with your hands. Knead and adjust the dough to a soft and hard dough and set aside.

2. Knead the dough with your hands on the case board, knead it into one-inch thick strips and pull it into 10 noodles with your hands, sprinkle the remaining 3 taels of flour with your hands, and then use a small rolling pin to turn the dough stick into a thin slice that is one foot long and three inches wide, and brush it with a layer of plain oil. Then, one or two from the inside out, roll from left to right, then stand up at one end of the layer, press it flat with your hand, and then use a small rod to form a half-foot thin sheet. Then brush a layer of plain oil on the electric cake bell, put the cake with a good rod on the cake stall (temperature 150-180 degrees), brush a layer of oil with an oil brush, wait for the cake to be heated, gently pick out the layers on the cake with a chopstick, finally beat an egg into a small bowl, add a small amount of salt and pepper and chopped onions to break up with the eggs, pour the eggs into the cake separately, brush with a plain oil When the two sides are soft and golden, cut the cake into four pieces with a knife and put it on a small plate.