Accessories: onion, salt and oil.

Practice steps

1. Heat noodles and noodles until they are not hot, knead into dough, cover and bake for 30 minutes.

2. Take the time to cook the noodles and cut the onions for later use. Chop chopped green onion as much as possible. First, it is easy to get oil. Second, it is not easy to break when rolling.

3. Spread the dough evenly.

4. Take a piece of dough, roll it into large slices, sprinkle some oil and brush it evenly with a brush.

5. After sprinkling a little salt, sprinkle chopped green onion on the crust.

6. Roll the skin from one side, and then roll the two ends to both sides.

7. Roll the rolled roll inward from one end into a circle, put the tail under the dough and relax for 10 minute.

8. Gently flatten the rolled bread and roll it thin with a rolling pin. The thinner, the more brittle.

9. Brush a thin layer of oil in the pot with a brush, put the rolled bread in, cover it, and simmer it. It's not easy to lose water when you cover it.