1. Combine corn flour, mung bean flour and flour in a container, add 250 grams of water to make a batter, stir until there are no gnocchi, let stand for ten minutes
2. Fry the wontons under the skin into golden brown and take them out. When frying, make sure that the fire is not too high, as it is easy to fry.
3. Heat the pan, brush the oil, pour one-third of the batter, and flatten it. When the batter is solidified and there are small bubbles on the surface, turn it over gently with a spatula
4. After turning over, beat an egg on the cake and spread it out. When the eggs are mature, the cake can be out of the pan.
5. Brush the egg-free side with your favorite sauce, sprinkle with chopped green onion and coriander, break the fried wonton wrapper and place it on the pie. The sauce I used was fried when I made the sauce pancakes: sweet noodle sauce 4, garlic chili sauce 1, tomato sauce 1, Haitian soybean sauce 2, Pixian bean sauce 1, this sauce I also used for noodles, the taste is very it is good.
6. Roll it up and ready to eat
