material

200 grams of medium gluten flour, 20 grams of whole wheat flour, 80㏄ boiling water, 40㏄ cold water, 4 eggs, a little salt, chopped green onion 1/2 bowls.

method of work

1. Mix the medium-gluten flour and whole wheat flour evenly, first rush into hot water, and quickly dial it into pieces with chopsticks.

2. Then mix in cold water, knead it into a non-sticky dough by hand, cover it with plastic wrap, and let it stand and relax for about 20 minutes.

3. Take out the dough, knead it evenly, cut it into 4 equal parts, and roll it into pancake skins.

4. Put a layer of oil in the pan, fry the pancake skin until cooked, and shovel it out for later use.

5. Beat an egg in a bowl, add a little salt and chopped green onion, stir it up, pour it into the pot and fry until it is 7 minutes cooked, cover the fried pancake skin and fry it slightly, and finally turn it over and roll it up.