Celery and Bean Sprout Egg Pancake

Name: Celery and Bean Sprout Egg Pancake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Celery leaves; 40g Green bean sprouts; Some Flour; 2 pcs egg; 1 teaspoon salt; 1 teaspoon Chicken Bouillon Powder; a little Five spice powder; Some Peanut oil; 10g carrot

by Product life

4.9 (1)

Favorite

82

Difficulty

Easy

Time

15m

Serving

2

Celery leaves and mung bean sprouts are rich in vitamins and dietary fiber, which are good products for reducing fat and clearing intestines.

Ingredients

60g Celery Leaves
40g Green Bean Sprouts
Some Flour

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2 pcs Egg

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1 teaspoon Salt

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1 teaspoon Chicken Bouillon Powder

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a little Five Spice Powder
Some Peanut Oil
10g Carrot

Celery and Bean Sprout Egg Pancake

1. Wash and chop the celery leaves, then beat in 2 eggs

2. Add in washed and controlled water and cut into mung bean sprouts about 1 cm in length

3. Add flour, 1 teaspoon salt and some water

4. Add a little five-spice powder

5. Add the chopped carrots and stir to form a porridge

6. Put 1 spoon of oil in the pot, shake the whole bottom of the pot

7. Spread the batter into the pan with a spoon into small cakes

8. Fry until golden on both sides

Tips:
Don’t add a lot of flour to the dish at once. You can add it in batches to adjust the consistency. The amount of celery leaves and mung bean sprouts can be adjusted according to the situation. You can also add other seasonal vegetables, or spread into a flatbread and cut into pieces. ,Not bad.