Pancakes
1.
Take 100 grams of flour and 50 grams of water, put in a basin, knead into dough, wake up for 20 minutes (prepared to put in the refrigerator the night before), and then divide into evenly small doses
2.
Roll out the agent into a thin dough
3.
Heat oil in the pot to 6 or 70% heat, add the rolled dough
4.
Fry until golden brown on both sides, take out, let cool, serve crispy
5.
Put 150 grams of flour and 80 grams of mung bean flour in a large bowl, add water (about 220 grams) to make a thick batter
6.
Brush a little oil on the bottom of the flat-bottomed non-stick pan (don't burn it too hot)
7.
Spread a spoonful of the batter evenly on the bottom of the pan, try to be thinner, and then beat an egg on the crust
8.
Spread the egg to cover the crust, a little solidified, suitable for sprinkling black sesame seeds
9.
Turn the pancake over, then brush the side without eggs with sweet noodle sauce, fermented bean curd (if you like spicy, you can add some chili), sprinkle with chopped coriander and chives
10.
Put lettuce and fried crispy
11.
Then roll it up gently and cut into small pieces for easier consumption
Tips:
During the whole process of spreading the cakes, don't open the fire too much.
