flour

spring onion

boiling water

thirteen?incense

salt

edible oil

Recipe practice:

1. Add boiling water to the flour, slowly add it and stir with chopsticks until all the flour is flocculent.

2. air until it is not hot, knead into dough and stew for ten minutes.

3. Wash and drain the shallots and cut them into chopped green onions.

4. Take a suitable dough according to the size of the pot, roll it into a thin square as far as possible, and brush a layer of cooking oil evenly with a brush.

5. Sprinkle some salt and thirteen fragrant powders, and sprinkle some chopped green onion.

6. Cut the two sides of the noodle length twice with a knife, divide the two sides of the noodle into three equal parts, leaving one third of the width in the middle, as shown in the figure.

7. Fold from one end as shown in the figure.

8. Fold the edges.

9. Fold the folded dough to the middle.

10. Fold the middle side again according to step 7.

1 1. The opposite side is also folded.

12. Fold it to the right again.

13. Wrap the edge of the folded dough with the last remaining piece to prevent the stuffing from exposing. Hold your mouth hard.

14. Scroll alternately on both sides until it becomes thinner.

15. put a little oil in the pot, heat it, put it in the cake, cover it, and heat it over low heat.

16. Turn over after one side is browned, and turn over repeatedly until both sides are browned, and the scallion cake is cooked.