1, put the flour into a pot, pour boiling water, knead the flour into dough, cover it with gauze or plastic wrap, and wake it for about 10 minute, which will make the dough flexible and delicate;

2. After the dough wakes up, put it on the chopping board and knead it into long strips. Just like making jiaozi, cut it into evenly sized agents;

3. Roll it into a round piece with a rolling pin, and the thickness should be uniform;

4. Pour a proper amount of oil into a small bowl, take a piece of dough, brush it with oil, oil all four sides of the dough, then put another piece on the first piece, and so on. After the fifth piece is put away, roll out the folded dough with a rolling pin, and remember to roll it evenly. You can roll backwards, a few times on the front, and then a few times backwards, so that five pieces are a pile;

5. After rolling several stacks, brush oil on the top skin of each stack, and then put these cakes together in turn and put them neatly. Remember, brush oil in the middle of each stack to prevent adhesion;

6. put water in the steamer, put gauze on the steamer, and put cake crust in the gauze. I made 15 cakes, all of which were made in 15 minutes. If you have a lot of skin, it is recommended to extend the time or steam in batches.

7. After steaming, be sure to tear the pancake while it is hot. Every pancake is as thin as paper.

8, cucumber cut into thin strips, green onions or shallots cut into shredded onions, beef, sausage and other slices, eggs spread into pancakes, cut into shredded eggs, whatever you like, you can add at will;

9. Take a pancake, spread it with sweet noodle sauce, put the side dishes on it, and roll it up. Well, the taste is self-evident;