Flour: water: salt 1: 1: 0.02

Peanut powder

Egg crisp

Pickled vegetables

Dried meat floss

cabbage

carrot

onion

dried bean curd

Thick pepper/Chili sauce

The method of moistening cakes in Quanzhou (egg crisp method)

Mix flour and water according to the ratio of 1: 1, and add a spoonful of salt. Stir until there are no particles. The batter is thick and can flow slowly. I came by feeling and didn't refer to this ratio.

After the batter is mixed, seal it with plastic wrap and let it stand 10 to 20 minutes, stir it once with an eggbeater, and then cover it with plastic wrap and let it stand 10 to 20 minutes. Repeat the action twice.

When the batter is still, make souffles. Beat the eggs well, add some sugar and stir. Heat the oil pan and pour in the egg liquid. At this time, chopsticks should be mixed together quickly, otherwise they will agglomerate and fry while stirring. Quanzhou Runbing (Egg Crisp Method) Step 3

Until the egg is slightly burnt (slightly burnt), take it out and put it on oil paper to absorb oil. Cover the surface with a layer of oil paper and press out the grease with a heavy object. Eating too much oil is not good.

Shred vegetables and dice dried beans. Stir-fry vegetables and dried beans with the remaining oil of fried egg crisp, add salt, chicken essence and soy sauce.

Boiled peanuts are powdered with sugar. I use a rolling pin.

Pancakes, non-stick pan, heat, small fire. Take out a little batter by hand and spread a layer evenly at the bottom of the pot. Tear it off by hand when the edge is tilted. If it doesn't stick to the pan, you need to put a little oil in the bottom of the pan before cooking. I didn't film the frying process. In order to let everyone know better, I found a picture on the Internet. I probably put a circle of batter on it, not too thick. Quanzhou Runbing (Egg Crisp Method) Step 7

Brush a little Korean hot sauce on the fried cake, add fried vegetables, pickles, egg crisp, pork floss and peanut powder, and wrap it in your own way.