2. In a bowl, add flour, eggs, salt and a proper amount of water in turn, and stir with chopsticks to form a floccule. Then put the flocculent dough on the chopping board and knead it into a picture by hand. Be sure to knead the dough until the surface is smooth and the dough does not stick to your hands. Put the processed dough into a bowl, cover it with a layer of plastic wrap, and let it stand for fermentation.

3. Make the dough as thin as possible, otherwise the crispy skin of pancake fruit will be particularly hard, which will affect the taste. Then cut it into a rectangle with a knife.

4. Take another bowl, add a proper proportion of flour, corn flour, mung bean powder and a proper amount of water into the bowl, and stir evenly with chopsticks until there are no particles in the flour. Roll the dough into thin slices with a rolling pin, and add appropriate dry powder to prevent the cake from sticking to the chopping board.

5. Heat an appropriate amount of cooking oil in the pot until the oil temperature reaches 70% to 80%. Add bread and fry slowly over medium heat. When the surface is golden, turn over and continue frying. After frying on both sides, shovel out and suck up the excess oil with kitchen paper.

6. Heat the pan, and brush a layer of oil on it after the pan is hot. Pour the batter into the pot along the edge of the pot and heat it slowly. After the batter begins to solidify, beat an egg and spread it flat on the cake. After the egg liquid begins to solidify, gently shovel the bread. Brush a thin layer of sauce on both sides, then add fried fruit and appropriate amount of lettuce, and roll it up to eat.