Ingredients: 60 grams of flour, 50 grams of mung bean powder, 20 grams of millet powder and 230 grams of clear water.

Accessories: soy sauce, Laoganma (not allowed), 3-5 pieces of soy bean curd, cooked white sesame seeds, chopped parsley, chopped chives, a little cooking oil (for cleaning the pot) and 3 raw eggs.

1, common flour 60g, mung bean powder 50g and millet powder 20g are mixed in a large bowl.

2. Add 230 grams of water to the mixed flour bit by bit.

3. Stir the eggs slowly and let them stand for 20 minutes.

4. Chop shallots and parsley. Tofu and bean paste are diluted with water. ? Prepare 3 raw eggs, cooked sesame seeds and ribs.

5. Heat the pot, brush a layer of oil on the bottom of the pot, and turn to low heat. Scoop in a tablespoon of batter and quickly round it with a pancake rake.

6. When the batter is completely solidified, knock on a raw egg and spread it out quickly.

7. Sprinkle with chopped coriander, chopped leek and cooked sesame seeds.

8. Gently scrape the edge of the dough with a shovel. When it is easy to shovel, turn it over.

9. Spread bean curd and bean paste on the turned pancake noodles. If you like spicy food, you can add a little Laoganma, and put the fork according to linear specifications.

10, fold up the pancakes and put them on the plate, and it's OK.

1 1. If the whole pancake roll is too big, cut it in the middle with a shovel and eat half.

Matters needing attention in pancake spreading

1, batter ratio: The batter for making pancakes usually consists of flour, water and salt. According to personal tastes and preferences, you can adjust the ratio of flour to water to get a batter that suits your taste. Generally speaking, the batter should have a certain consistency, not too thin or too thick.

2. Stir the batter: after mixing the flour, water and salt, mix them evenly with chopsticks or a blender to ensure that there is no caking or dry powder in the batter.

3. Rest time of the batter: After the batter is evenly mixed, it is best to let the batter stand for a period of time, so that the flour can fully absorb water and make the batter more even and smooth.

4. Selection of baking tray: Choose a pan or non-stick pan as the baking tray of pancakes to ensure that pancakes are not easy to stick to the pan and easy to turn over.

5. Preheating the baking tray: Before spreading the pancakes, preheat the baking tray for a period of time to ensure that the pancakes are evenly heated, and a golden yellow skin can quickly form at the bottom of the pancakes.