Chinese Food
Mung bean pancake
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This is the pancake I ate when I was pregnant. It's like more than six months later. It's like beating chicken blood every day. I'm crazy about cooking food. I just don't have time to organize and release it. At that time, the food was gentle. It was not too exciting. 38 weeks later, it was more fun. At that time, I got up early in the morning. Sometimes I wake up at 3 or 4 in the middle of the night. I don't want to go to sleep anymore. Make bread. Make breakfast. Want to make everything. At that time, I was really doing what I like to do. That's good. It's different from pancakes on the street. It's nothing. It's still delicious. A plain mung bean pancake. No big fruit and no crispness. But it's very fragrant. With a bowl of mung bean porridge. This breakfast is enough.
Cooking ingredients
Cooking Steps
Step1:Mix the powder with water.
Step2:One time add water to adjust. There will be no pimples.
Step3:Heat the pot and oil it. Light the fire. Scoop 2 tablespoons of flour paste.
Step4:Let the dough spread evenly. Knock in the eggs.
Step5:Well spread the eggs.
Step6:Sprinkle a little black sesame before it solidifies. (you can also sprinkle onion when eating.)
Step7:Turn it over. Brush the diluted sauce. (this step. You can add your favorite fried dough sticks and sausages. But I was pregnant at that time. I didn't want to put anything.
Step8:Roll it up. All right.
Cooking tips:The appetite of pregnancy is very puzzling. I want to try all the things I don't eat at ordinary times. I don't eat much at ordinary times. I also become a king of stomach. This pancake is a simple version. It's just a kitchen product of pregnant women. So don't argue with me whether it's authentic or not. Private ha. In fact, mung bean porridge is my favorite porridge. I think it's better than red bean porridge, purple rice porridge and so on. So. At that time, I also happened to go to foetus fire. I often eat mung bean porridge. There are skills in making delicious dishes.
