Practice: First, add the flour and warm water (cool water in summer) 150 grams of dough, knead well, pull out 4 doses.　　Secondly, the dough agent one by one rolled into a thin round cake, brush a layer of peanut oil on the surface of the cake, sprinkled with chopped green onion (2.5 grams), refined salt (1.5 grams), five spice powder (1 grams), spread evenly, from the outside to the inside of the rolled up, smeared with a bit of oil on the ends, stand up, flattened with the hands, and then rolled into a round cake blanks.　　Third, the griddle (pancake pan) on the fire, hot, put on the pancake biscuits, cooked to eight mature, in the cake side of a mouth, with chopsticks inserted into the cake along the sides of the stir, so that the cake of the upper and lower layers of the skin apart, take the eggs in a bowl of knocking beaten eggs, poured into the cake, the mouth of the cake pinched together. Then sprinkle some oil on the griddle, continue to fry, until the cake inside the egg warm up that is cooked. 4 dosage of this method are completed that is complete.

Practice two egg pancake is a snack, originated in Shanxi Jinzhong area. It became popular in the Central Plains in a short time.　　Materials: batch tower cake (Pitta Bread) 1, 1 egg, 1 small onion, 50 grams of oil, salt, a little monosodium glutamate.　　Method: 1. Beat the egg in a bowl. Cut the green onion into scallions and add to the bowl. At the same time according to personal taste add salt, monosodium glutamate.　　2. Pour oil into a skillet. Heat over high heat until 70% hot, then add the pita bread. Turn heat to medium-low. Fry until golden brown, then flip the patties over.　　3. Using a knife, draw a T-shaped opening in the pancake. Use chopsticks to lift the pancake through the opening and pour in the whisked egg. Continue frying over medium-low heat until the pancake is golden brown; the egg in the pancake is cooked through.　　Now there are many stalls selling egg pancakes, egg pancakes are also considered a kind of breakfast, there are eggs and noodles are nutritious and convenient is very popular.

Practice three Main ingredients: flour Auxiliary: eggs, lettuce Seasoning: seafood sauce, garlic sauce, MSG Cooking method: 1. flour and dough with cool water and wake up 10 minutes, take a little bit of flour, with cooking oil, add a little salt into a thin shortening standby 2. take out of the awakening of the dough, add a quarter of the hot noodle, together and evenly, kneaded into a strip after the agent, one by one, smeared thinning of the shortening, tightly wrapped and then again! Wake up for a few moments, the cake blanks rolled into a cake, pan with a little oil, until the oil temperature of 5 into the heat into the cake, fry until the cake blisters from the center of the piercing, will be broken into the egg, fried until both sides of the golden pan, seafood sauce with garlic sauce, with a little oil to mix well, smeared in the cake, add the lettuce can be eaten.　　Characteristics: golden color, salty and crispy.

Practice 4 and production machine Ingredients: pastry: 100 grams of flour, 3 grams of salt, 60 grams of water.　　Shortening: 50 grams of flour, 25 grams of oil.　　Egg wash: one egg, 10 grams of grated carrot, 10 grams of grated ham, 20 grams of grated mustard greens, 3 grams of soy sauce, 1 gram of cooking wine, 10 grams of minced green onions.　　Practice: 1. flour into a container 2. add 3 grams of salt and warm water and stir into a ball, wake up 20 minutes 3. flour and salad oil and into the shortening, slightly shaped on it 4. egg beaten in a bowl, pour the other seasonings and mix well 5. wake up the dough is divided into four 6. take one of the dough, flattened (here, press flat can be, do not have to roll out the round) 7. wrapped into the shortening 8. wrapped, close the mouth 9. will be the mouth face down with a rolling pin to roll out the round 10. electric rolling pin to roll out the round 10. 10. electric cake pan open power, only open the lower heat, the cake into the 10 seconds after the flip 11. see the cake bulging, use chopsticks to pick up a corner 12. pick a good look, enough to put the egg 13. will be poured into the egg mixture, like more on the put a little more, like a little less on the put a little, I'm so much flour only put an egg; 14, filling the look; 15, and then turn over the sides to be burned into a golden brown.

Introduction 1. salt in the flour, the cake will be more gluten. Warm water will be soft. And good dough with a gentle hand pressure should have a deep handprint, so that the dough is more fluffy. Not only is it good to operate, the pancakes will not be too hard.　　2. The dough must be awakened, otherwise it is not easy to operate.　　3. After the shortening and good, a little shape can be, or too bad, not good package.　　4. After wrapping the cake, be sure to close the mouth downward, with a rolling pin rolling, otherwise it will break the skin.　　5. Do not sprinkle too much flour into the package, or it will not close the mouth.　　6. You can enter the egg mixture seasoning, you can not put, I re-improve it, so that the taste is better.　　7. Recommended that you use an electric cake pan, really save time.　　8. If you don't put seasoning in the egg, you can coat it with sweet pasta sauce and wrap it around a lettuce leaf to eat it is also very delicious.

Practice 5 Ingredients: 300 grams of flour, 120 grams of hot water, 60 grams of cold water, five eggs (each cake filled with a), green onions, salt, oil moderate Method: 1. flour with hot water, and then slowly add cool water and become a softer dough, let it rest for half an hour. 2. the case of the dough with a little oil to prevent sticking, will be rolled out into oval shaped large pieces; 3, in the dough on the sheet coated with a little oil and salt, the sheets rolled up 4. cut into small sections 5. 4. cut the dough into small sections 5. flatten the dough horizontally, rounded 6. rolled into a pancake 7. pan with a moderate amount of oil, the pancake until both sides of the golden brown eight mature 8. egg plus green onion and salt mix well 9. chopsticks in the pancake edge poked a small opening, and the pancake inside the layer of the cut, the egg mixture into the cake 10. cover the pan, each side of the pan and fry for another minute to the egg mixture can be solidified.　　Cooked egg pancakes, you can see through the thin crust inside the yellow egg and green onion, but the egg will not overflow.　

Tips: 1. The dough for the pancake should be a little softer, if you feel sticky, you can add a little less water. As far as possible and soft a little bit, like the dough in the picture can be, a little sticky (nian), but and good words and will not be sticky (zhan) hand, the key is the technique and the pasta 2. do this cake with the method of scallion pancake is similar to the scallion pancake and scallion pancake is different, in addition to did not add green onion (of course, you can also add green onion, because of the egg liquid added, do not need to be added), the most critical difference is that the scallion pancake rolled up! The key difference is that the scallion pancake is rolled up and flattened in a circle, while the egg pancake is rolled up and flattened horizontally so that it can be layered and filled with eggs.　　3, and the hair of the cake is different, I think the cooking of this kind of hot noodle cake put a little more oil is more delicious, of course, according to personal taste.