2. Add 150g warm water (cold water in summer) to the flour to form a dough, knead it evenly, and find out 4 doses.

3. Roll the dough into thin round cakes one by one, brush a layer of peanut oil on the cake surface, sprinkle chopped green onion (2.5g), refined salt (1.5g) and spiced powder (1g), spread evenly, roll it up from the outside to the inside, put some oil on both ends, stand up, flatten it by hand, and roll it into round cakes.

4. Set the pancake pot on fire, heat it, put the pancake blank on it, cut a mouth at the edge of the pancake when it is cooked to 80%, insert chopsticks into the pancake and stir along both sides to separate the upper and lower layers of the pancake, take 1 egg, break it up, pour it into the pancake, and clamp the mouth together. Sprinkle some oil on the seeds and continue frying until the eggs in the cake are cooked. If only all four sides were made in this way.