Water 150 grams (with warm water and boiling water can be, boiling water hot noodles made out of the cake is more soft, but either way and noodles, the noodles should be and softer) Seasonings: 50 grams of green onion

Pepper 5 grams (preferably with peppercorns in the oil-free pot of fried, then ground into a powder taste the best) Salt 4 grams

Salad oil 20 grams: 1, flour and water and make a smooth dough, put into a bowl of molten sugar for 20 minutes

2, put the molten dough on the panel, to the dough on all sides rolled out into a rectangular about 3 mm thick sheet

3, pepper and salt sprinkled on the surface of the dough sheet, spread with your hands

4, the salad oil poured in the center of the sheet, then pick up each sheet, and then the salad oil, and then the dough sheet, and then the salad oil. Then pick up the four corners of the sheet to the center and stick the oil on it

5. Sprinkle the oiled sheet with chopped green onion

6. Roll the sheet inward from the long side to form a long strip

7. Wrap the sheet around to make it into a spiral shape, and then press the end tightly.

8, if the roll is relatively long, you can divide the long strip into several parts and then wound into a spiral shape, so that you can make several scallion pancake biscuits at a time

9, pan is hot, drizzle a thin layer of salad oil, put the scallion pancake, with a small fire frying until both sides of the golden brown on it,

10, do not worry about frying, as long as the two sides of the top! lasagna ingredients: flour 250g water 150g yeast 2g flour 10g corn oil 20g five spice powder 3g salt 2g 1 flour and water stirred into flocculent. 2 kneaded into a smooth dough. 3 fermented until doubled. 4 fermented dough, kneaded, woke up for 10 minutes. 5 kneaded into a slightly thicker thicker strip at the end of the 6 sprinkled with dry flour rolled out, rolled out thinly. 7, 10 grams of flour with 30 grams of oil, five spice powder, salt, mixing 8) Spread the shortening evenly. 9) Start rolling from one end. 10) Wrap the sides with the extra pastry from the wide end and pinch it tightly. Let rise for 15 minutes.11 Roll out gently until thin.12 Place in a pan and cook over low heat until golden brown on both sides.13 Cut and serve. TipsThe thinner you roll, the more layers you can make.