How to make it:
1. Put the flour and clear water into a deeper container and mix well to form a batter, and don't.
2. Then beat in the eggs and mix well. To make the batter of the egg cake, you must mix the flour and water into batter before putting the eggs. If you put the eggs first or put the water and eggs together, the flour will get pimples and it will not be easy to stir into a smooth batter. The mixed batter should be thinner and have good fluidity, because the size of eggs is different from the water absorption of flour. If the mixed batter is a little thick, you can put some water.
3. Chop shallots, preferably only onion leaves, into the batter, then add salt and pepper powder and mix well to make pancakes.
4. Heat the pot and brush it with a layer of vegetable oil. Without a brush, you can pour a little oil in the pot and turn it around with the handle of the pot to grease the bottom of the pot. That's all you need for the first one, so you don't need to brush the oil or get it in the future.
5. Pour a large spoon of batter (that is, the spoon for holding soup) into the pot, turn it with the handle of the pot to spread the batter evenly and thinly on the bottom of the pot, and then put it on the stove for heating;
6. When the pan is shaken and the cakes in the pan can be separated from the bottom of the pan, pour a little vegetable oil in the pan (the first side of the first sheet need not be oiled. Shake the pan so that the omelet is evenly oiled during rotation, turn over after frying and coloring, and fry an omelet after frying and coloring;
7. From the beginning of the second omelet, pour the batter directly in a hot pan, without brushing oil or touching it. Just pour some oil on each side when frying.