Accessories: 1 teaspoon olive oil, 1 teaspoon salt, 15g finely chopped green onion

How to make:

1. Mix the flour with a pinch of salt with lukewarm water to make a soft dough, cover with plastic wrap and relax for ten minutes.

2. Divide the dough into three large balls and three small balls.

3. Take one of the large doughs and roll it out into a bun; take one of the small doughs, dip it in oil all around and set it aside.

4. Shape into a bun.

5. Roll out the dough again, as thick or thin as you like (not too thick, of course).

6. Beat the eggs, add a pinch of salt and chopped scallions and mix well.

7. Put a little oil in the pan and start cooking the pancakes. If the pancake is rolled thin, then it will soon get big bubbles, then pick the bubbles with chopsticks and fill them with egg mixture.

8. If the pancake is rolled out a little thicker, turn it over when the bottom is slightly fixed to make it easier for the pancake to bubble out.

9. Both sides of a little cooking, the cake has been bulging large bubbles successful layering. Turn again.

10. Use chopsticks to pick a small mouth, pour the egg mixture, low heat cooking.

11. Turn over and continue to cook for 5-10 seconds, until the egg mixture is completely solidified can turn off the fire.