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.
