Method of scalding scallion cake: prepare 300g of flour, add 4g of salt to increase the strength of flour, warm water 190 to 200ml, water temperature is about 50 degrees, pour into flour, and stir into soft flour floc. Knead the dough into a smooth dough. By this time, our dough has been kneaded. If the dough sticks to your hands, you can put some oil on it properly so that it won't stick to your hands.

Next, we take out the mixed dough and put it on the chopping board. We knead the dough into long strips and flatten them, and then cut them into even small wide strips of flour with a knife. Noodles don't need to be classified. Pour some oil into the plate, put it on the plate, and coat the surface with oil to prevent the noodles from losing water. Wrap the noodles in plastic wrap for more than an hour.

Pour the prepared pasta into the bowl of shallots and stir well, so that the pasta will be more delicious. The hot oil pasta can soften the shallots and prevent the biscuits from being punctured. Good noodles have good ductility. Put the noodles on the chopping board and push them away according to the thickness.

Pour the right amount of oil into the pot. When the oil temperature is slightly hot, put in the cake blank and press it thin by hand. If the cake is thin, you can brush a little oil on the surface and cover it for 2 minutes. Then we open the lid, turn it over and stew for another 2 minutes, so as to ensure that the inside of the cake is thoroughly cooked. It's time for us to open the lid, press it with a shovel and bounce back quickly, so that the cake is cooked.