1. 300g plain flour, 3g salt, pour in 200g water while stirring, knead it into a soft dough
2. Brush a layer of cooking oil tightly and cover with a layer of plastic wrap, and let stand for one hour
3. Take out the dough, don't knead it, just knead it out
4. Divide equally into four equal parts
5. Adjust the shortbread. Mix the oil and the noodles at a ratio of 1:1 evenly
6. Brush a layer of vegetable oil on the cutting board and flatten the dough slightly
7. Roll out the dough into a rectangular shape to be as regular as possible. It will be easy to operate later
8. Brush with a layer of shortbread, fold it in one direction, and then fold it again, so that you can get a rectangle
9. Continue to fold the two sides towards the middle, just like folding a quilt.
10. Let it stand for another 15 minutes, then gently press it down a bit
11. Then roll it into a circle
12. Pick up the pan and pour the oil, use a rolling pin to help put the pancakes in, and fry slowly over medium and small heat
13. Pour the egg liquid and brush evenly
14. Cover and simmer for three minutes
15. Flip and fry until golden on both sides
Tips:1. Do not change the ratio of noodles to water at will
2. Don't shorten the time to wake up
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