Egg filling cake: beat an egg into a bowl in advance, add a little salt and chopped green onion and mix well. After the cake is punched, pour it all in. If the cake is well made, all the eggs will be poured into the cake, little by little ... After pouring the eggs, fry the cake over and over for a while, and put the fried cake in the oven for another minute or two. The egg soldiers are finally finished. Scallion cake: 1. For dough mixing, the dough should be very soft, even softer than the dough wrapped in jiaozi.

2. Spread the mixed noodles on the panel, and roll the noodles into a cake about 4 mm thick with a rolling pin.

3. Sprinkle salt, and evenly sprinkle the right amount of salt on the rolled cake.

4. Put the oil, put the right amount of oil and wipe it evenly. To prevent the oil from flowing out, roll up the cake a little.

5. Sprinkle chopped green onion evenly on the bread.

6. Grab a little dry flour and spread it evenly on the bread, and then continue to roll along the just folded edge, only two sides until the two rolls touch.

Face up.

7. Cut the rolled strip into a length of about 10 cm, turn one end of each hand in the opposite direction for several times, and then put it on the panel by hand.

Squeeze it, then roll it into a cake about 2 mm thick with a rolling pin, and then put it in a pot and bake it slowly.

The scallion cake made in this way is soft, glutinous, fragrant and layered, and it is an authentic scallion cake.

One thing to note: the dough is difficult to separate layers and can't be bitten.