Cooking Steps

1. 

   Step1:Add water and salt to the flour and knead it into a ball. Let it stand for 3050 minutes. Divide it into 8 flour preparations of 32-35g.

2. 

   Step2:Making thin pastry - mix 10 grams of wheat flour and 10 grams of salad oil, mix them into 8 equal parts, wrap them into the facial preparation, seal them like a bun, and roll them into a 15 cm diameter face.

3. 

   Step3:Heat the oil pan over medium heat. When it's fully expanded, turn it over and fry

4. 

   Step4:Turn off the heat. Draw the cake to the edge of the pot with your right hand. Take chopsticks with your left hand to open a mouth on the top edge of the cake or have a ready-made mouth to support it. Insert your left hand into the funnel. Pour the egg liquid into one eighth of the right hand. After flattening the cake, tilt the pot slightly to ensure that the egg liquid does not flow out of the mouth. Turn it into a medium heat again. A small fry will make the egg solidify and then it will be filled.

5. 

   Step5:It's finished. In the middle is the layer of egg liquid. It's crispy and delicious.