1, flour amplification basin, add boiling water several times and stir with chopsticks into a flocculent shape, then add appropriate amount of cold water to knead into a soft dough, cover it with plastic wrap and let it stand aside for about 30 minutes; 2, chopped onions; 3. Knead the dough repeatedly until the surface is smooth, divide it into several doughs, roll out one of them, roll it as thin as possible, evenly coat it with cooking oil, and sprinkle with salt and chopped green onion. Then roll the dough from both ends to the center (as shown in Figure 8), twist the dough several times in the same direction, and then roll it up and close it. Gently roll out the baked cake blank, let it stand for 5 minutes, and then put it in the pot for branding; 4. Pour a small amount of oil into the pan, heat it, put it into the cake blank, cover the lid, and turn it over with a small fire until one side is golden, and both sides are golden.

Operation tips: 1, the viscosity of hot-pressed dough is higher than that of cold-water dough, and it is easy to stick to the panel and the rolling pin. When rolling the dough, sprinkle some thin noodles on the panel and the dough, which can effectively prevent adhesion; 2. Cover the pan when baking the pancake, so that the baked chopped green onion pancake has crisp skin and soft inside, and tastes good. If it is best to make it with an electric baking pan, it is ok to lower the standard pan, but the effect will not be too good.