1. 50g mung beans, wash, soak in clear water for more than 12 hours, pour out the water, and replace with new water.
2. Do can beat the beans. The ratio of beans to water at the beginning is about 1:1.2. Add water while beating the beans. Depending on the final thinness, the total amount of water in the end should be twice that of the beans. This can be adjusted by yourself. Add appropriate amount of five-spice powder and salt after finishing.
3. Add a little oil to the pan and turn on a low heat to preheat.
4. Pour the batter and spread it evenly and thinly. Beat in an egg, smash it and spread it evenly.
5. Add chopped green onion and sesame seeds.
6. Heat the dough to dry and bulge slightly, then turn it over, put on sweet noodle sauce, fermented bean curd juice, and chili oil as you like, put on fritters or fruit fritters, and roll it up!
7. Whoops, it's delicious and delicious!
Tips:The mung bean paste must not be too thick, it will be easier to handle with the assistance of bamboo dragonflies.
For medium and small fires, be sure not to turn it over in a hurry. The heat is even and it will succeed at one time without cracking.
Just practice a few more times, don't add flour, so the texture of the skin will be sticky and there will be no crispiness.
