After the warm water is dissolved in the salt, it is poured into the flour in several portions.
Stir with chopsticks while adding water
Knead into a smooth dough, cover the plastic wrap and leave it at room temperature for 20 minutes.
Wake up the dough into several portions, a little bigger than the eggs
Twist the small pieces into strips 3 mm thick
Evenly apply a layer of oil on the surface of the dough
Roll from one end to the other
Pinching at the seal
The rolled dough is erected
Palm flat from top to bottom
Knead into a 3 mm thick cake
After the pot is hot, pour the oil, add the pancake, and simmer in medium and small heat.
When the middle of the cake is bulging, quickly use the chopsticks to puncture the bulging part to form a small mouth.
Fill the evenly beaten egg liquid
Turn over the other side, it can be baked on both sides of the golden
Wipe some diluted sweet noodles, add lettuce leaves, roll up and eat
1.40 degrees of warm salt water and noodles, so that the surface is soft and strong. 2. The crust of the clams is smeared with a rich layer of finished products and a crisp taste. 3. The cake should be as thin as possible, and it will soon be bulged to facilitate the filling of the egg liquid.