Cooking Steps

1. 

   Step1:Put a lump of noodles aside and wake up for ten minutes. When you wake up, prepare the thin pastry. The thin pastry is cooking oil. Mix a little raw flour and a little salt. Break up the egg

2. 

   Step2:When you wake up, grab four pieces of dough, roll them out, spread the pastry on one surface, and then wrap them up like a bun. There are pastry and air in the dough. This is the key to filling an egg

3. 

   Step3:The dough wrapped in pastry will wake up a little longer (basically, the first dough is ready to put aside until the fourth one is ready to wake up) and then when rolling this time, be careful not to roll around.

4. 

   Step4:Put a little bit of oil in a pan (if the pan is not sticky, it's ok if it's not sticky, but the pan fried noodles have special crispness. You can put more if you like). When the hand is 10 cm vertically away from the pan, it's a little hot and you can put the cake

5. 

   Step5:When one side starts to harden and there's fire, you can turn left, up, right, up and down in the picture, waitin

6. 

   Step6:In the same way, turn it back to the ideal state. The pastry and air are a little swollen, just enough to poke open. Now, poke the cake and pour the egg liquid

7. 

   Step7:Turn it over again, wait for the eggs on both sides to solidify, wait a little longer, and then it will be OK (depending on the thickness of the surface, it will take more than ten seconds). You can see that the pie will grow with the egg's crown

8. 

   Step8:It's this Pont

9. 

   Step9:Dinner swept out. Money is hot and capriciou

10. 

    Step10:It's OK to fry once without fryin