Detailed instructions for making half-liang-per-portion egg-filled pancakes

Main ingredients: 1 jin of flour, 10 eggs, half a jin of chopped scallions, 3 liang of vegetable oil, Sichuan pepper, and an appropriate amount of salt, 6 liang of warm water.

Method:

1. Pour the flour into a basin, add the warm water and mix evenly by hand; knead until smooth and adjust to a dough of appropriate softness, then let it rest briefly for later use.

2. Put the dough on a cutting board and knead it smooth by hand, roll it into a thin strip 1 cun thick, and pull it apart by hand into 10 dough portions. Press the dough portions flat by hand and sprinkle the remaining 3 liang of flour over them as dusting flour, then use a small rolling pin to roll the dough portions into thin sheets 1 chi long and 3 cun wide. Brush a layer of vegetable oil on with an oil brush; then, from the inside outward one two, roll it from left to right into a cylinder shape, then stand the layered end upright, press it flat by hand, and use a small rolling pin again to roll it into a thin sheet half a chi round; then brush a layer of vegetable oil on an electric griddle, place the rolled small pancake on the electric griddle (temperature 150-180 degrees), and brush a layer of oil on with an oil brush. After the small pancake is heated, use a chopstick to gently separate the layers on the pancake, finally crack one egg into a small bowl, add a small amount of Sichuan pepper salt and chopped scallions, and beat them together with the egg, then pour the egg separately into the layers of the pancake, brush on a little melted vegetable oil, and when both sides are soft and golden brown, pick the pancake up onto the counter, cut it into four pieces with a knife, put it on a small plate, and it is ready to eat.