Ingredients: 3 grams of yeast, 5 grams of sugar, 250 ml of warm water, 300 grams of flour, 3 eggs, chopped green onion, diced ham, salt and cooking oil.

Practice:

1 First, we add 3 grams of yeast, 5 grams of sugar and 250 ml of warm water to the bowl, stir until the yeast is completely melted, and pour in 300 grams of flour, both medium gluten flour and high gluten flour. Stir it in one direction into a fine, sticky, particle-free batter, then cover it with plastic wrap, seal it and put it in the refrigerator for one night.

2. When getting up early, beat 3 eggs in the bowl, then cut some chopped green onion and diced ham, add some salt, and stir well for later use. Be sure to break it up, so it's easier to spread it out.

3. Next, we put some oil on our hands and panels to prevent the batter from sticking. Then we pour the batter on the chopping board and arrange it into strips. We don't need to arrange and knead it too hard, but try to keep the air holes inside, so that the baked cake will be softer. Then we divide the dough into eight equal-sized agents, turn the flour agent inward and knead it into round small cakes. Then we put some oil on the chopping board and put the cakes on it.

4. At this time, let's turn the pan on a small fire, add the cake blank when the oil temperature is slightly hot, press it slightly to tidy it up, and then brush a layer of oil on the surface, which can effectively lock the moisture in the cake, make the cake softer, and bake it until the bottom is golden. We turn it over and bake it until the other side is golden. We turn it over again and press it with a shovel to rebound quickly, and then we can get out of the pan. Because it's a dough cake, it's easy to burn, and there is no need to cover it.

5. Next, let's start the pot again, pour the egg liquid into it when the oil temperature is slightly hot, immediately cover the cake on the egg liquid and stick it until the egg liquid is golden. Let's take the cake out, pour it into the egg liquid again, and then cover the other side of the cake on the egg liquid again. The cake baked in this way has egg liquid on both sides, and it can be baked until both sides are golden yellow, so it can be cooked.