Accessories: salt 1 spoon, leek.
Step 1: Prepare all the ingredients, pour warm water into the flour, stir it with chopsticks into a flocculent shape, and then knead it into a smooth dough. Cover with plastic wrap and let stand for 30 minutes.
The second step, this time, you can sort out the dishes to be cooked, prepare 2 shallots, clean them and cut them into onion segments.
Step 3, spread the flour on the chopping board to prevent sticking, knead the dough evenly, and when the dough becomes soft and delicate, roll it into large pieces with a rolling pin, brush it with a layer of cooking oil, and then sprinkle with chives.
Step 4: Roll up the oiled bread from the side close to you, and divide it into cakes of appropriate size according to the size of your own pot.
Step 5: Take a flat one and roll it into a round cake with a rolling pin. Bread should not be too thin, easy to lose water, nor too thick, not easy to cook.
Step 6: Heat the pan, add cooking oil, put the biscuit into the pan, cover it with low fire, open it after 2 minutes, turn it over and bake it on both sides until golden brown.
Step 7: Pancakes should be soft, and you must not use small fire or big fire. Big fire is easy to paste and small fire is easy to dry, so pancakes should use medium fire.
Step 8: Serve the baked cake on a plate ~