Pancake

Pancake

1. Divide the noodles into four equal portions.

2. Brush the noodles with corn oil evenly.

3. Roll up from one end of the noodles. Finish by curling.

4. Press the end under the cake and squash the cake.

5. Put a small amount of oil in the pot and put the cake on low heat.

6. Cover and fry slowly.

7. Turn it over and re-brand it.

8. Two-sided golden cakes are cooked out of the pan.

Tips:

1. Half-fried and half-fried pancakes are in the best state.

2. I use noodles. It is better if you use stretched noodles, and the thinner the better. (Alkaline water, salt and noodles are used)

3. When eating, it is the authentic way to eat pancakes.