I'll be back in a minute

1

"Springcakes."

2

Flour is added to water of about 70-80 degrees and to a slightly soft patch。

3

The noodles were then divided into four pieces and two sets of agents。

4

And then a little bit of cake, a little bit of oil in the middle, and a little wake up together。

5

The eggs will be distributed with a little wine, and the pan will be warmed with a little oil and the eggs will be distributed in two sides。

6

Cut the eggs into thick silk。

7

He put a little bit of oil in the frying pan, put a little onions in the carrots。

8

Put the bean sprouts in the fire。

9

Scrambled to the soybean sprouts, put in herbs and eggs。

10

Influencing salt and stork is even。

11

We'll have to set up the plate first。

12

When the pan warms into the pot, the two-sided styling stylings are ripe。

13

Take a cake and take one off the plate。

14

Put it on the veggie。

15

Roll it in a roll。

16

To make it easy for me, I'm making it all for two。

1. The tastiness of flatbread depends on water temperature, water quality, and proofing time. If you are in a slightly alkaline area south of Beijing, room temperature water will suffice. If you are north of Beijing (including Beijing), using water around 70-80 degrees Celsius to make the dough will make it taste better. Of course, the tastiness also depends on proofing time; using room temperature water and letting it proof for half a day also yields good results. I have tried various temperatures, and as long as you master it, it works. If you are not familiar with this, just use the water temperature I mentioned and proceed immediately. 2. Some people complain that this flatbread is too hard no matter how they pan-fry it, but this is actually sometimes due to cooking it for too long. As long as it puffs up in the middle, it is cooked. 3. As for the filling, just wrap whatever you like. Stir-fried mixed vegetables, shredded potatoes, scrambled eggs with scallions, Beijing-style pork strips in sauce, braised meat, etc., are all options.