Egg Scallion Pancake
1.
Mix flour and mung bean flour and add water to make a paste. Add a little salt and let it stand for 15 minutes. The ratio of flour to mung bean flour is 3:1. You can leave it without mung bean flour, just add flour. Make the paste thinner, make it into a yogurt paste, and pour it down into a line with a spoon. If it is too thick, the cake will be thick and not tasty.
2.
Beat the eggs.
3.
Prepare sesame seeds.
4.
Chopped green onion.
5.
Heat the pan and pour in a little oil to smooth it out.
6.
Pour the paste into the pot a little. While pouring, turn the pan to make it rounder. But it is not too round.
7.
While the paste on the surface is not solidified, use a spoon to pour some egg liquid to smooth it and add the chopped green onion and white sesame seeds.
8.
When the bottom side is solidified, turn it over and fry the side with egg liquid facing down.
9.
Don't turn it over after frying, use a spatula to roll it up little by little.
10.
A little bit of roll, if you are not proficient at this time, you can turn off the fire or roll it on a cutting board, and practice a few times to become proficient.
11.
When it's done, it's ready to eat, and a bowl of millet porridge is a nutritious breakfast.
Tips:
You can leave it without mung bean flour. The cake must be salted or not tasty and tasteless. The cake can also be eaten with fried dough sticks in the middle.
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