Ingredients: millet flour

Accessories: egg baking powder baking powder chives coriander sweet noodle sauce brine vegetable oil

working methods

1. Fry until crisp, mix flour 100g, water 50g, baking soda 3ml, salt 1g, baking powder 2ml, vegetable oil 15g, knead into smooth dough, and stir-fry1h.

2. Roll the dough into thin slices, divide it into several parts, and cut a few holes in the middle.

3. Heat the oil in the pot until it smokes, add the crispy green body and fry until both sides are golden and crisp.

4. Mix100g of millet flour with 80g of flour, add water to make batter, and apply a layer of oil on a flat-bottomed non-stick pan with a napkin.

5. Scoop a spoonful of batter into the pot and turn the pot so that the batter is evenly spread on the bottom of the pot. Then reheat the fire and heat the pot.

6. After the batter is solidified, beat an egg on it and spread it out with a shovel.

7. Sprinkle chopped leek and coriander evenly on the egg, turn it over after the egg solidifies, and then spread a layer of sweet noodle sauce on the bread.

8. Put the crispy bread on it, wait for 2 minutes, cover both sides of the bread on the crispy bread, poke it in the middle with a shovel, and fold the pancake in half to serve.