Ingredients: 4 eggs, flour 140g, chopped green onion, salt and water. Practice: 1, add salt to the eggs and beat well, add flour and water until the consistency is moderate. 2. Add chopped green onion and mix well. 3. Put a little oil in the pot, pour the batter in the middle, then turn the bottom of the pot slowly and form a circle before the egg roll is formed.

2, egg filling cake

Ingredients: 300 grams of common flour, 2 eggs, warm water about 180 grams, appropriate amount of lettuce, salt 1 teaspoon, and appropriate amount of sweet noodle sauce.

Practice: 1. Dissolve with warm water and salt, pour into flour several times, and stir with chopsticks to form a ball while adding water. 2. Knead into a smooth dough, cover it with plastic wrap and leave it at room temperature for 20 minutes. 3. Divide the proofed dough into several portions larger than eggs, and roll a small amount into strips with a thickness of 3mm ... 4. Spread a layer of oil evenly on the surface of the dough, roll it from one end to the other, and pinch it at the seal. 5. The tightly rolled dough stands upright, and the palm is flattened from top to bottom, and rolled into a cake with a thickness of 3 mm. 6. After the pan is hot, pour the oil, add the pancakes and cook on low heat. 7. When the cake bulges in the middle, quickly pierce the bulging part with chopsticks to form a small mouth, and pour the beaten egg liquid into it. 8. Turn the other side, and when both sides are golden yellow, you can serve. 9. Wipe some diluted sweet noodle sauce, add lettuce leaves, and roll it up to eat. Tip: 1, 40 degrees of warm salt water and noodles, make the noodles soft. 2. Grease the cracked skin to make the finished product rich in layers and crisp in taste. 3. Try to roll the cake as thin as possible, and it will soon bulge to facilitate the pouring of egg liquid.