Pancakes rolled with crispy fried dough sticks

material

60 grams of mung bean is the main material.

Accessories: millet 20g lettuce, ham, fried dough sticks and eggs 1

Seasoning, sweet noodle sauce, appropriate amount of water, 225g of chives, and appropriate amount of fermented bean curd (red).

The method of pancake fruit

1. Grind mung beans and millet into fine powder with a blender and pour them into the same big bowl.

2. Pour in water and mix the mung bean powder and millet powder.

3. The slurry is filtered through a fine screen, and the residue on the filter screen is not needed.

4. Cut the shallots into chopped green onion, shred the ham, wash the lettuce and drain the water. Crushing soy bean curd and juice, and mixing evenly.

5. Pour the powder slurry into a non-stick pan, and the amount poured at one time is just enough to turn the bottom of the pan and heat it on low heat.

6. When the bottom bulges gradually and the bottom of the pot can be peeled off, turn it over and beat an egg. Spread it gently and evenly on the crust with a wooden shovel and sprinkle with chopped green onion.

7. When the egg has just solidified, turn it over, brush it with sweet noodle sauce and bean curd, spread lettuce, ham and fried dough sticks, roll the cake and take it out of the pot.

Cooking tips

1, it is best not to use white flour for authentic pancake fruit in Tianjin, because the taste is too poor.

2. Sweet noodle sauce should be the noodle sauce of roast duck (I still choose my favorite sweet noodle sauce according to my own taste). Pepper can be spicy, and bean curd can't be less (I mix a small piece of bean curd with rotten milk and grind it evenly).

3, others can be added or subtracted according to their own tastes: such as cumin, sesame, coriander.