葱花饼这么做，比肉饼都好吃，不用揉面，面软葱多多，太香了

配方：中筋麵粉400克 鹽4克 溫水280克 蔥花適量
油酥：中筋麵粉15克 鹽2克 五香粉適量 熱油20克
Recipe: 400 grams of all-purpose flour, 4 grams of salt, 280 grams of warm water, appropriate amount of chopped green onion
Pastry: 15 grams of all-purpose flour, 2 grams of salt, appropriate amount of five-spice powder, 20 grams of hot oil