Scallion cake has a dead face and a convex face, and half cold water and half hot water are also useful. Dead noodles are made of cold water. When you wake up, roll them into pancakes, spread them with peanut oil and sprinkle them with chopped green onion. Wipe the oil evenly, then roll them into rolls and compact them. Then roll it into a slightly thick cake and bake it in an enlarged iron pot until both sides are brown and almost cooked.

The method of making noodles with dead noodles is the same. The dead noodles and scallion cakes are crisp, and the fried noodles and scallion cakes are soft and fragrant. Dead noodles and fried scallion cakes together will taste like a thousand layers of cakes.

You don't need to stir-fry the cake, just stir-fry it for 20 minutes with boiling water and cold water, and it will be cooked. This kind of noodles is characterized by softness and tenderness. Cut the noodles into large pieces, add oil, salt and allspice powder, evenly add some chicken essence and chopped green onion: put more, then roll them up and cut them into sections with a knife. Don't be too hasty when turning over the plate, so as not to get burned.

Bake oil cakes with scalded noodles, roll a layer of oil, then roll them up again, roll oil, roll pancakes on both sides, and bake three cakes. Brush the oil twice to make them delicious and golden on both sides. Cakes are layered and crisp, and porridge and oil cakes are the best match. It's delicious without salt, and you can also enjoy the fragrance of pure wheat and a little sweetness. That's what I did. It's original, and it's salty for my object and children.