1. Ingredients: 300 grams of flour, 120 grams of hot water, 60 grams of cold water, five eggs (one for each cake), chopped green onion, salt and appropriate amount of oil.

2. Blanch the flour with hot water, then slowly add cold water to form a relatively soft dough, and let it rest for half an hour.

3. Apply a little oil to the dough table to prevent it from sticking, and roll the dough into an oval-shaped large piece.

4. Coat the dough with a little oil and salt, roll up the dough and cut into small sections.

5. Flatten the dough horizontally and reunite it.

6. Roll out into a pancake, put appropriate amount of oil in the pan, and fry the pancake until both sides are golden brown and ripe.

7. Mix eggs, chopped green onion and salt evenly.

8. Use chopsticks to poke a small opening on the edge of the cake, split the layers inside the cake, and pour the egg liquid into the cake. Cover the pot and fry for another minute on each side until the egg liquid is solidified. For baked egg-filled pancakes, you can see the yellow egg liquid and green chopped green onions inside through the thin pancake skin, but the egg liquid will not overflow.