3 production method editing
Preparation tools: pancake oven, hammer, batter bucket, scraper/blank, shovel, brush, oil scraper, pancake tray or cardboard, toilet paper, tricycle and small bench.
Preparation materials: flour, miscellaneous grains, water (or finished pancake skin), eggs, ham sausage, tofu, vermicelli, various seasonal vegetables, noodles and oil.
1. Put your favorite dishes into a The Mixing Bowl or spoon, add cooking oil (not pungent and delicious), monosodium glutamate, salt, cumin and other seasonings, and stir well.
2. Spread the eggs evenly on the seeds to form a circle slightly smaller than pancakes. The pancake is placed on the egg, and the egg is attached to the pancake.
3. Put the pancake on the frying pan with the eggs facing up, and pour the prepared food on the pancake for baking. After a while, put a pancake on it and bake it to yellow in turn. Pancakes are made of two pre-baked pancakes with food between them and slowly heated in a pot. You can add eggs, sausages, fried dough sticks or anything that can be put according to the requirements of the guests. Every dish is packed in a small pot. Add oil, pepper, pepper and cumin, stir well, pour them on pancakes, and bake them in into the pit. Vegetable pancakes are fried, baked with white flour pancakes and vegetable stuffing. Rectangular, golden yellow, oily but not greasy, crisp outside and soft inside, and delicious cake [2]. .
4. When finished, you can fold the two sides into a rectangle in the middle, which is convenient for holding and eating, or you can split it in two if it is inconvenient.
Remarks: Pancakes are suitable for eating while they are hot, and will lose their original flavor after being carried.