1. Peel the carrots, shred them, wash the celery leaves, and chop them.
2. For ordinary flour, beat in 2 eggs, then add 1 tablespoon of salt and 1 teaspoon of pepper.
3. Slowly add the water and stir while pouring. The amount of water should be adjusted appropriately, add slowly, and don't add too much at once. Adjust it to a batter with a thin and thick consistency, and shovel the batter to flow smoothly and drip continuously, just fine.
4. Put in the carrot shreds, chopped chives, and celery leaves, mix well, and make the batter.
5. Heat the non-stick pan, apply a thin layer of oil with a small brush, scoop a large spoonful of batter into the pan with a spoon, lift the pan and turn it gently to make the thickness of the batter even.
6. Put the lid on and heat it on low heat for about 30 seconds. Turn it over and cook it slightly, about 20 seconds, and it will be out of the pot.
7. Very soft and tender, a dish of vinegar is more delicious.
Tips:Note that it can't be too much, just brush a thin layer.
