1. The Japanese squash is tender, do not need to be peeled, just rub into silk, add some salt and then beat in two eggs, stir well
2. Add appropriate amount of flour, mix well, add water in portions, and stir while adding until it becomes a yogurt paste
3. Add more chopped green onion to taste more fragrant. Stir again and let stand for ten minutes
4. Brush the pan with a thin layer of oil, scoop into the batter, and flatten
5. Turn over after one side is set, and bake until both sides are set, the cake becomes light and ready to be out
