Add a little salt and vegetable oil to the flour and the mixture will be very thin. The pot is hot, dip it in gauze and wipe it on the hot pot.

The second method-the master's method:

1.

Mix ordinary flour thinly, add a little salt and vegetable oil, beat hard in one direction, and wake up after it is completely uniform 1 to 2 hours. The process of awakening is very important. If you don't wake up well, you can't form it. Vegetable oil is added to increase the toughness of flour.

2.

Heat the pot (not too hot, just turn on the electric stove to a medium temperature), grab a mass of flour, spread it around the pot first, and spread it from outside to inside. When the color turns white, it will be cooked, and then you can lift the lid.

The key is to control the temperature. It's too low-sticky and too hot. Before the lap came down, the front one was cooked and crooked, and the back one could not be connected. The first one may not spread well, so try a few to master the temperature. Touts first failed to pass, and the second Zhang Cai was just so-so.

The third way-the improved version of the master

According to the second method, mix the flour with high-gluten flour, and you can start laying immediately without waking up. Flour gluten is good and easy to form. This is one of the biggest differences between high-gluten flour and low-gluten flour that I can feel. The cakes in high-gluten flour stalls are more fragrant and taste better.