1. Method 1

(1) Ingredients: 200 grams of flour, 120 grams of warm water, appropriate amount of pepper, appropriate amount of salt, 1 section of green onion, a small piece of luncheon meat, vegetable oil Just the right amount.

(2) Knead flour and warm water into a smooth dough, divide into two parts, and rest for 20 minutes.

(3) Cut green onions and luncheon meat into small pieces respectively.

(4) Roll out the relaxed dough into a dough, brush with a layer of vegetable oil, sprinkle with pepper, green onion and a pinch of salt, make two cuts on the top and bottom, fold it and roll it out slightly.

(5) Heat the oil in a pan after rolling out the pancake, add the pancake and fry over medium-low heat until both sides are golden brown.

2. Method 2

(1) 200 grams of flour, 100 grams of chives, 10 grams of refined salt, and 50 ml of salad oil.

(2) Chop the chives into small pieces and set aside. Roll the rested dough into a large sheet, as thin as you can.

(3) Pour an appropriate amount of oil and fold the pancake back and forth to spread the oil evenly over the entire pancake.

(4) Sprinkle refined salt evenly and sprinkle with minced chives and roll it up.

(5) Plate the rolled dough, twist it into a round dough, flatten it gently, and roll it into a cake about 8-10 mm thick.

(6) Brush the pan with oil, turn on the power and preheat, put the pancake in, cover and bake for about 2 minutes.

(7) Flip and bake for another 2 minutes until both sides are golden.

3. Method 3

(1) Ingredients required: 2 bowls of ordinary all-purpose flour, appropriate amount of chopped green onion, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of hot water, two tablespoons.

(2) Pour the flour into a basin, add hot water to half of it, and stir it into a fluffy shape. Slowly add cold water to the other half, stir it into a flocculent shape, and then knead it into a dough with your hands. The dough should be as soft as possible. But the dough must be able to form a ball, not too thin, cover it with plastic wrap and let it rest for 30 minutes

(3) Take out the rested dough and divide it into small doughs, any size, you like to eat bigger ones. The dough should be larger. If you like smaller dough, keep it smaller. If you feel the dough is a little sticky, you can sprinkle some dry flour.

(4) Roll each small piece of dough into a thin sheet and brush it with a layer of cooking oil.

(5) Sprinkle a little salt evenly, and finally sprinkle with chopped green onion. If you like other flavors, you can add some other powders, such as salt and pepper, cumin, chili, etc.

(6) Fold the dough back and forth like a fan, arrange all the dough, take out one of the dough and fold it, pull it to both sides, and roll both sides toward the middle.

(7) Stack the two rolls up and down, press them slightly with your hands, and roll them out thinly. Preheat the pan over medium heat, add a spoonful of cooking oil, and add the thinly rolled cakes.

(8) Fry until both sides are golden and crispy. You can flip it a few times in the middle, or you can bake it with an electric pan. Do not bake the scallion pancake over low heat, otherwise the pancake will be hard and difficult to eat

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