1, ingredients: pancakes two, mung bean sprouts a handful of carrots, a carrot, green onions, garlic, vinegar, soy sauce, salt, chicken essence.

2, first of all, the carrot washed and peeled cut into thin filaments spare, the mung bean sprouts clean and dry water spare.

3, next to the pancake cut into thin filaments spare.

4, cut the green onions into scallions, garlic with the back of the knife patted into garlic, add a little vinegar and stir evenly into the garlic vinaigrette spare.

5, sit in a pot of oil, when the oil is hot, add chopped scallions and sauté, then mung bean sprouts and carrots quickly stir fry a few times.

6, stir-fry until the mung bean sprouts become soft, add the right amount of salt, chicken seasoning, drizzle a little old pumpkin color, stir-fry a few times again, salt and old pumpkin stir-fry.

7, put the cut pancake silk on top of the bean sprouts, cover the pot and turn to medium heat to simmer for 1 minute. (This part of the simmering cake shreds is essential. Because the mung bean sprouts will come out of the water when frying, so there is no need to add more water here.)

8, 1 minute later, open the lid, this time the cake has been stewed soft, along the pot pot side of the garlic vinaigrette, stir fry a few times over high heat, so that the cake fully absorbed the flavor of the garlic vinaigrette. (The last step of garlic vinaigrette can not be missing, this is the key to increase the flavor.)

9, the last stir-fry evenly can be out of the pan on the plate, a plate of fragrant and delicious fried cake silk is done!