Cooking Steps

1. 

   Step1:Mix the flour and a pinch of salt evenly. Add water. Mix with chopsticks while adding to make a big waddin

2. 

   Step2:Knead it into a dough. It doesn't need to be smooth. The dough will lose its sticky hands.

3. 

   Step3:Stick the dough and cover with plastic wrap and wake up for 20 minute

4. 

   Step4:After waking up for 20 minutes, knead it again. It will be smooth after a few times. Put a little vegetable oil on the front and back of the doug

5. 

   Step5:Continue to stick the dough and cover it with plastic wrap. Wake up for more than 2 hours. It's better to stay awake in the refrigerator and freezer overnight.

6. 

   Step6:The scallion white part is used to fry the scallion oil. Put 40g vegetable oil in the pot. Add in the scallion and fry slowl

7. 

   Step7:Mix the dry materials in the pastry in a small bow

8. 

   Step8:Fry the shallots until they are brown and soft, and then fish them ou

9. 

   Step9:Wash the scallion oil into the flour mixture while it is hot. Stir and wash the oil

10. 

    Step10:Stir well. Finish the pastry. Keep cool for later use.

11. 

    Step11:Cut the green part of the onion for use.

12. 

    Step12:The dough with good recovery has a good ductilit

13. 

    Step13:Take out the dough after waking up. Do not knead it. Use your hands to shape the long strip. It doesn't matter if the surface is not neat or smoot

14. 

    Step14:Eight doses. About the same size.

15. 

    Step15:Take a pasta and press it with your hand. Here you can roll it with a rolling pin, but you can push it away with your hand. Cover other unused flour with plastic wrap to prevent the skin from drying ou

16. 

    Step16:Use your hands to stretch the four sides. The dough can be very, very thin. You can see through the table.

17. 

    Step17:Apply a layer of pastr

18. 

    Step18:Sprinkle with scallion. It's easy to get out of wate

19. 

    Step19:Roll up and down the long side to the middle by han

20. 

    Step20:Take another end. Stretch and roll

21. 

    Step21:Continue volum

22. 

    Step22:At the end, press thin and close at the bottom of the doug

23. 

    Step23:In this way, we can make a blank. All eight should be done well in turn.

24. 

    Step24:Put a little oil in the pot after the pot is hot. Wait for the time when the oil is hot to roll out the cake. It's the same. Just press it by hand. Roll it out to make a cake about 35 mm thick. It doesn't matter if there's a little lea

25. 

    Step25:After the oil is hot, put it into the pot and bake for 23 minutes. Shake the pot. The cake can slide in the pot by itself. And the sound of Shua indicates that the bottom is starting to be crispy

26. 

    Step26:Turn over for 12 minutes. Turn over after the surface starts to bubble. The cake will bubble up. The surface will be golden and crispy.

27. 

    Step27:If you can't finish eating, you can roll it out and freeze i

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    Step28:

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    Step29:

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    Step30:

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32. 

    Step32: