1. Wash the beetroot, squeeze the juice, add flour and make a batter.
2. Brush the pan with a thin layer of oil to spread the batter into pancakes.
3. Cut the crepes into strips.
4. Beat the eggs and spread them out in the pan to form egg skins.
5. Cut the egg skin into strips.
6. Peel the carrots, wash and cut into thin slices, wash the vegetables and cut into sections, and mince the green onions.
7. Heat the pan, add oil, chopped green onions and saute until fragrant, add carrots and stir-fry until cooked.
8. Add the cake and egg crust and stir fry for a while.
9. Add green vegetables and stir fry until cooked, add salt and chicken essence to taste.
10. Serve ready to serve.
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