What kind of home-cooked cakes are delicious, delicious and nutritious? 1. Add appropriate amount of salt to the chopped green onion cake wheat flour and mix it with chicken essence powder, then add appropriate amount of warm water to knead it into dough, and cover the fresh-keeping bag for 20 minutes; Wash the onion, slice it and knead the dough into strips, then divide it into 4 small portions.

Roll a small dose into a thin slice of about 0.3 cm, brush with oil, sprinkle with onion segments, then roll the dough along the long side and knead it into a slender strip, roll both sides of the strip into the middle to produce two rolls, and overlap the two rolls. Slightly flatten it by hand and roll it into a thick cake shape of about 0.5 cm with a rolling pin.

Then add some oil to the oil pan, put white sesame seeds on both sides of the cake, add scallion cake, fry it on one side with a small torch, turn it over, and finally fry it until golden.

2. Add a proper amount of warm water to 200 grams of wheat flour, fully knead it into smooth dough, cover it with a fresh-keeping bag for 20 minutes, knead it into strips, then divide it into small doses of about 50 weight, flatten it in small doses, and roll it into thick dough of about 0.2cm with a rolling pin. Take a better dough and brush it in the middle with a small brush. Make the remaining dough in the same way.

Add some oil to the wok, put the green embryo into the bag cake, fry it on one side with a small torch, then turn it over, and finally take it out when it is golden on both sides and bulges in the middle, cut it into two bag cakes from the middle and put the fried stuffing on it.

3. Wax gourd egg pancake 350g wax gourd, wheat flour 100g, glutinous rice flour 50g, 2 raw eggs and water about 150ml. Peel and beat ginger slices and onions, wash and cut into pieces, cut onions and cut ginger slices; Beat eggs into egg liquid; Put the wax gourd powder, ginger foam and onion into a bowl, pour in the wheat flour and sticky rice flour, add a little salt (sugar can be added according to your own needs), pour in the egg liquid, add about 150mL of water, and fully stir into a batter;

Add some oil to the wok, put half of the batter into the wok, cover it, fry it with a small torch until it is solidified, turn it over, and finally fry it until both sides are golden and the middle is cooked. Slice the pan on a plate and fry the remaining half of the batter in the same way.