Ingredients: (4 sheets) Good dough is softer and contains more water.

A: medium gluten flour 150g water, 80g yeast powder 1/2 teaspoons.

B: salad oil 1 and 1/2 tablespoons salt 1/3 teaspoons chopped green onion 20g white pepper 1/8 teaspoons (a little bit) spiced powder 1/8 teaspoons (a little bit).

C: eggs and 4 portions of salad oil. Appropriate method of making: (dough)

Bomb scallion cake

1. First, add yeast powder into clean water and let it stand for 10 minute. When the yeast is dissolved, add it to the flour and knead until smooth. Cover with plastic wrap and ferment to twice the size. After fermentation, add 1 and 1/2 tablespoons of salad oil and knead repeatedly until the oil is absorbed by the flour.

2. Add salt, pepper, allspice powder and chopped green onion to the dough and knead well by hand.

3. Apply salad oil on the dough surface to prevent adhesion.

4. Put 1 tbsp salad oil into the pot, heat it on medium heat, spread the dough into a round cake with both hands, and then carefully lift it into the pot (the thinner the better).

5. Put the cake in the pot, fry it for about 1 min, turn it over for about 30 seconds, and take it out for later use.

6. Beat the remaining oil in the pot into a whole egg and shovel the yolk with a shovel. Cover the eggs with fried cakes (fried for 30 seconds) before they are completely cooked.

7. Continue to fry with medium and small fire until the surface of the egg turns golden, and then turn over and fry slightly until the cake is golden on both sides.

8. Fried cakes, eggs with Taiwan Province sweet and spicy sauce or soy sauce on one side, and tomato sauce on the other.

9. Fold the cake in half and serve it.