1. Ingredients: flour, chives.
2. Pour the salt into the flour, stir well, and add warm water.
3. Mix into a soft dough, cover with plastic wrap and let it rest for 15 minutes.
4. Chop the chives and set aside.
5. Move the dough to the panel and roll it into a thin rectangular dough sheet.
6. Spread cooking oil, sprinkle with salt and chopped green onion.
7. Roll it up from top to bottom, while curling it up and gently pulling it up with your hand, roll it into thin noodle rolls, divide them into two equal parts according to your favorite size.
8. Take one of the dough rolls, knead the cut part, and then stretch the side rolls, and stuff the tail on the bottom of the cake.
9. Heat the pan, spread a little oil, put the cakes in, and slowly fry them over medium heat.
10. When the bottom is formed, turn the cake over and burn the other side into golden yellow. Press the edge of the cake with your hand, and it can rebound quickly, indicating that the cake is mature, just take it out.
11. Finished product
Tips:1. The water absorption of flour is different, the amount of liquid added according to the characteristics of flour, the amount of flour and warm water in this formula is 1 catty of noodles 6 taels of water.
2. Add an appropriate amount of salt to the flour to increase the gluten of the dough.
3. After proofing, the noodles are very flexible and will not break when being rolled.
4. With 300 grams of flour, I made 4 cakes.
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