Korean hand pancake food: amaranth, egg filling cake, pancake skin, purple cabbage, sausage, bean sprouts, nest bamboo shoots, carrots, stews, cucumbers, salt, chicken essence, garlic water and Korean hot sauce. Practice: 1. Cut all the raw materials into two thick shreds, blanch all the pickled vegetables, put them in a mixing basin, add seasonings and stir well. 2. Wash the purple cabbage and put it in. Knead the amaranth, sausage, bean sprouts, nest bamboo shoots, carrots, stew, cucumbers and pancakes in order. 3. Open the pancake skin, spread the eggs to fill the pancake, spread some bacon and cucumber and fold it.

Meatball pancake fruit food: 400g beef and mutton, tofu 100g, 2 raw eggs, 4 cups wheat flour 1, 3 tablespoons salt, 0/spoon sesame oil1spoon pepper 1/4 tablespoons oil. Practice: 1. Mix the beef well, and the tofu will be dehydrated and damaged. 2. Mix the mixed meat and tofu with seasonings to make a small ring with a size of 4cm, then dip it in a layer of white flour and eggs, fry it with edible oil, and serve with vinegar and soy sauce.

Seafood cake food: fresh amaranth (other favorite fruits and vegetables can also be used), egg 1, medium gluten powder (half a spoon up and down), onion and garlic, salt and shrimp koji, and chicken essence powder. Practice: 1. Chop onion and garlic sprout; Cut amaranth into 3 cm segments; Shrimp rice, chop powder. 2. Beat the raw eggs evenly, add a little water, slowly put them into the white flour, mix well, then add all the ingredients and stir. 3. Put a small amount of cooking oil in the wok. When it is 80% hot, put the stirred egg batter into a wok and fry both sides until golden brown. Then it can be divided into equal parts.

Japanese miscellaneous vegetable pancake food: onion, vegetables, potatoes, carrots, wheat flour, hot sauce. Practice: 1. Cutting vegetables; Slice potatoes, carrots and shallots. 2. Add wheat flour and salt into vegetables, potatoes and carrots to make noodle soup. 3. Heat the thick-bottomed non-stick pan with medium heat, add a little oil, and fry the dough with Kazuhiro Mori spoon. Gradually, fry until golden on both sides. Dip it in hot sauce when drinking.