150g flour, three eggs (three eggs are small, two can be big), 300g clean water (the amount of water per egg should be increased by 40g), 2 shallots, 4g salt and a little pepper powder.

Production method:

1, put the flour and water into a deeper container and mix well to form a batter. Don't stir in one direction, and the batter doesn't need to be stiff;

2. Then beat in the eggs and mix well. To make the batter of the omelet, you must mix flour and water into the batter, and then add the eggs. If eggs or water are put together with eggs first, flour will agglomerate and it is not easy to stir into smooth batter; The prepared batter should be thin and have good fluidity, because the size of eggs is different from the water absorption of flour. If the batter is a little thick, you can put some water in it.

3. Cut the shallots into sections, preferably only with onion leaves, put them into the batter, then add salt and pepper and mix well to make pancakes;

4. Heat the pot and brush a layer of vegetable oil. If you don't have a brush, you can pour some oil into the pot and turn it with the handle to oil the bottom of the pot. This is what the first picture needs, so you don't need to brush oil in the future. Will not be stained;

5. Pour a tablespoon of batter (that is, the spoon for holding soup) into the pot, turn the handle of the pot to spread the batter evenly and thinly on the bottom of the pot, and then put it on the stove for medium heat;

6. When the pot shakes and the cake in the pot can be separated from the bottom of the pot, pour a little vegetable oil into the pot (the first side of the first piece need not be oiled. Shake the pan so that the egg roll is evenly oiled during rotation, turn over after frying, and fry an egg roll after frying;

7. At the beginning of the second omelet, pour the batter directly in a hot pot. No need to brush oil and it won't stick. Just pour some oil on each side when frying.