Main Ingredients

3 tablespoons of oatmeal

Supplementary Ingredients

Egg

1

Carrot

Half Stem

Asparagus

3 Stems

Seasoning

Salad Oil

Measurement

Salad Oil

Salt

Salad Oil

Salt

Salt

Salad Oil

Salad Oil

Measurement

Moderate

Pepper

Moderate

2. Peel and slice carrots, brush asparagus, boil water in a pot, add sliced carrots and asparagus, scalded, then remove and chopped into pieces

3. Beat the eggs, and carrots and asparagus together with the crushed oatmeal, add a small amount of salt and pepper, stir and mix well into a thick (If it feels too dry, you can add some hot water from blanching the vegetables)

4. Heat oil in a pan, spoon up a large spoonful of colorful vegetables and oatmeal paste, put it into the pan, and gently press it with a spoon to form a small pancake

5. Fry it over medium heat until both sides are golden brown, and then remove it from the pan with a kitchen towel to soak up the excess oil on the pancake

6. Serve with a variety of sauces of your choice, such as ketchup, salad dressing or sweet chili sauce.