2, practice: smear some sesame oil on the skin sprinkled with chopped scallions, salt and then rolled up, cut into small blanks, and then press the small blanks, rolled into a round cake to be used;
3, the first and noodles. And the pasta with warm water, so and out of the pasta soft, elastic, water is too cold, and out of the pasta hard. If the water is too hot, the noodles will be scalded, so use lukewarm water. After the noodles and good rest for 30 minutes, this process is commonly known as "wake up" in the north. The purpose is to let the flour fully and evenly absorb the water. If you cook immediately after mixing the flour, the pancakes will have lumps. After resting for 30 minutes, knead the dough a few times, feel soft, absorb water evenly, elastic, it is good. Next, roll out the dough into a large rectangle. Thickness is up to you. Usually another 3-4 millimeters.
4. Sprinkle the rolled out surface with a layer of salt (appropriate amount), and then gently roll it out a few times. After a thin layer of oil, and then rolled up from a book. After rolling, use a rolling pin to roll into a large round cake. The thickness should be about 4 millimeters. Once rolled out place it in a heated and lightly oiled pan.
5. Don't overheat the pan, as the pancake will turn to mush. 1-2 minutes later, lift the lid and see if the bottom side is halfway cooked. Coat the top side with a layer of oil and flip it over. After that cover the pan and wait for another minute or two, then open the pan, apply another layer of oil and flip again. Then cover the lid and wait until the large cakes start to crisp up and expand to the point of expanding large areas of expansion due to the heat of the gas.