1. Defrost quick-frozen wild vegetables and cut a few cuts
2. Chop the green onions and carrots for later use
3. Put the quick-frozen wild vegetables in a basin, add flour
4. Add seasonings: salt, monosodium glutamate, five-spice powder
5. Add water and stir to make a flowing batter
6. Heat the pan, add a little oil, pour in the wild vegetable paste, and flatten it
7. Sprinkle on the surface with chopped green onions and carrots and fry on medium to low heat
8. The pancake is firm, turn it over and fry
9. Fry until the cake is fully cooked
10. Change the knife and cut into pieces, ready to eat
Tips:Frying this kind of batter will make the batter thinner and easy to shape; the firepower is even and the color is good.
