An egg

Proper amount of flour

Scallion right amount

Proper amount of salt

Carrot powder (optional) is appropriate.

Spinach/celery powder (optional) is suitable.

A little oil

Proper amount of water

The practice of oil stalls (Taiyuan Edition)?

Preparation materials:

Chop onions, carrots, spinach/celery/other green vegetables.

Make batter:

First, beat the eggs into the flour, add salt and water, and stir well.

Add various powders and stir well.

You don't need to break the flour before adding it, because it will be broken sooner or later.

Spoon a spoonful of batter into the pot.

The number of scoops depends on the size of the pot.

Turn the pan and turn the oil stand around.

Turn the pan as shown.

The trick my dad gave me was to pour the batter in the middle of the pot and gently turn it into a circle. Don't scoop too much, it will thicken easily and won't get better. You can scoop a little more where it is not round.

Turn over.

A little frying will have a white edge.

See the little white border next to it? Turn over with your hands.

If you wash your hands.

As the name implies, oil stalls have to use oil. Come on.

I put a little oil under my spoon in the middle of the oil stall, and the area doesn't need to be too large. Oil is not sticky, but the oil stand of my recipe is definitely not sticky, so you don't need to refuel if you don't like it ~

Turn it over and oil it. Remember it's a little bit.

Cover the pot and stew for a while, turn the noodles over a few times and take out the pot.