Mung beans100g

Flour100g

Garlic seedling 1 strip

Shredded pork100g

Vegetables100g

-Steps-

Grind1.100g mung bean into mung bean powder with a grinder.

2.100g flour+100g mung bean powder and 300 ~ 400g water are mixed to make mung bean batter. Or 1: 1: 1 adding a little soybean powder is also possible. Dry and thin requires that the batter should not stick to the chopsticks, just drop the chopsticks one by one, and the fluidity is better.

3. Turn on the upper and lower heating gears of the electric baking pan and start baking the bean skin. Almost one or both sides of my spoon are mushy, so I need to apply the dough as thinly as possible.

4. Don't spread the bean skin too dry. The skin is shaped and can be cooked tough.

5. Cut the bean skin into a width of about 1 cm ~ 1.5 cm, obliquely cut the garlic seedlings, wash the small vegetables, add soy sauce to the shredded pork, add water and cornmeal and mix well. Heat a wok, add 30 grams of blending oil (lard is better), add shredded pork and stir-fry until cooked, add vegetables, bean skin, a little soy sauce and salt, stir-fry for a while, stir-fry the seasoning evenly, and serve.