Chinese Food
Mung bean pancake fruit (with crispy)
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My soul eating pancakes is crispy, so I fried them first. Because during the outbreak, the materials were not very complete. But we have tried our best to make the flavor of pancake fruit as a child. A kind of The essence is a little cumin powder. In some cases, sprinkle a little cumin powder after brushing the sweet sauce. I made four pancakes with mung bean noodles. It's a satisfaction to eat. I think it would be more perfect if there were mustard and spicy sticks. -
Cooking ingredients
Cooking Steps
Step1:Deep fry the thin and crispy noodles first - make sure they are hard. And then cover with plastic wrap for 20 minutes.
Step2:Then roll the dough into thin slices. The thinner the better. It's similar to the wonton skin sold outside. I have a noodle machine. I press it directly into slices.
Step3:Cut the rolled dough into pieces. Two or three cuts can be made at will in the middle, or not.
Step4:Heat the oil in the pot. Put the dough into the chopsticks when the chopsticks are filled with dense bubbles. Fry until both sides are golden.
Step5:The fried crispy oil can be controlled. If you can't finish eating, you need to wait until it's cool and thoroughly put it into a plastic bag for sealing.
Step6:Prepare scallion, sesame, egg, ham and mung bean past
Step7:Scoop up a spoon of batter and put it into the hot pan. Scrape it with a scraper (I don't have the scraper in the baking tool used by the bamboo dragonfly). Crack an egg and spread it evenly with scallion and sesame.
Step8:Turn the cake over. Spread on the sweet sauce, sprinkle some cumin powder. Put in the crispy, ham, onion and other side dishes you want.
Step9:Break the pancakes from the middle. Fold them up and put them on a plate.
Cooking tips:There are skills in making delicious dishes.
