1. Prepare ingredients. Then cut the cucumber into strips and chop the coriander.
2. Put mung bean flour and flour into a large bowl. Add water little by little, and then start stirring.
3. Stir until there are no particles in the batter, roughly the consistency of yogurt. Then let it stand for half an hour.
4. Heat the pot, then pour a small spoonful of batter into the pot.
5. Spread the batter with a spatula.
6. When the batter is slightly condensed, beat an egg into the pot.
7. Crush the eggs lightly with a spatula, then spread them out.
8. Sprinkle a little black sesame seeds.
9. When the surface is slightly condensed, turn it over.
10. Brush an appropriate amount of sweet noodle sauce.
11. Brush the right amount of garlic chili sauce.
12. Sprinkle a little cilantro, then put lettuce and cucumber on one side of the pancake.
13. Just roll up the pancake.
Tips:1. The mung bean flour I use is ground with dried beans and sifted before use.
2. The water absorption of flour is different, so add water according to your own use of flour.
