Dough: 200g of flour, 2g of salt and 0/20g of water/kloc.

Crispy: flour 30g, salad oil 20g.

Stuffing: 3 eggs, salt 1g, leek1g.

1. Mix flour and salt, slowly pour in water, knead into a soft dough, cover with plastic wrap or wet cloth and wake for half an hour (add some salt, which will not only make the kneaded dough firm, but also make the dough have a basic salty taste. You don't need hot water or warm water, just cold water. The dough should be as soft as an earlobe, but it won't stick to your hands. Soft noodles, this is the first point to pay attention to. )

2. After the dough is proofed, mix the pastry ingredients (the pastry should not be too thin, so it is not easy to wrap it, and it is easy to squeeze out when rolling; The crispy skin is too thick and tastes bad. Generally, the amount of flour is a little more than that of oil, so it is more appropriate to make a crisp that is smooth, easy to stir and has a little consistency. The consistency of the pastry should be appropriate, so that the cake can be layered easily and the eggs can be poured in, which is the second point)

3. Beat the eggs into the container, add some salt according to the taste, and then add some chopped green onion and mix well (it is best to beat the eggs into a container with a sharp mouth at one end, which is more convenient to pour into the cake). Divide the dough into four parts (randomly)

4. Grease the chopping board and hands, knead the separated dough, flatten a dough, and add about 1/4 dough.

5. Wrap the dough bag and pinch it tightly. Close your mouth down, cover it with a wet cloth, and relax 10 minutes. Take a piece of dough and roll it into a thin circle.

6. Heat the pot. At this time, put a small amount of vegetable oil in the medium heat, add the round cake, tighten the bottom skin, turn it over immediately after setting, and turn it over again immediately after setting the bottom (the pot should be hot, turn it over immediately after setting one side and set the other side). If the fire is medium, the burner should not be too small, so that both sides can be heated and shaped quickly, so that the cake is easy to bulge, which is the third point to pay attention to. Turn it over quickly, and be careful not to burn it)

7. After the two sides are heated and shaped quickly, turn to low heat, then turn the cake back to the front, poke a hole in the swollen and layered cake surface with chopsticks, pour in the egg liquid 1/4 or so, and shake the cake to make the egg liquid flow all over the interlayer (I can't take pictures myself, so I can only put chopsticks as poss).

8. Add some oil to the pot, turn the cake over, and take it out after the egg liquid solidifies and both sides turn golden yellow. Egg cakes taste best when they are hot.