(1) 500g of medium gluten flour, 25g of corn flour, 25g of buckwheat flour, 50g of yellow bean, 900g of water, edible alkali 1 g, appropriate amount of chopped green onion, appropriate amount of dried radish, appropriate amount of lettuce, appropriate amount of sweet noodle sauce and appropriate amount of shortbread.

2. Practice

(1) Weigh all dry powders. Add 0.5g of edible alkali to water and mix well, then pour it into flour to mix batter.

(2) Take a spoonful of the prepared batter, and lift the spoon and the batter that drips down along the spoon will be thick.

(3) Let the batter stand for 40 minutes and stir it twice in the middle, so that all the small pimples that have not been dissolved can be dissolved.

(4) First, heat the pot for 3 minutes to preheat. Spread the bread on low heat. First, put a spoonful of batter into the side of the right handle of the pot, spread it counterclockwise along the side of the pot with a scraper, spread it to the top point, then scrape it to the center to the bottom, and then circle it clockwise to the top left corner to finish the whole bread spread.

(5) Beat in an egg. Press the egg liquid with a scraper and spread it out in circles.

(6) When the egg liquid is solidified, shovel the whole dough along the edge of the pot with a shovel to separate the bottom of the dough from the pot surface.

(7) Add chopped green onion, dried radish and lettuce. Roll it up from the bottom to 1/2 of the cake and brush it with a layer of sweet noodle sauce.

(8) Put the shortbread, and the shortbread will be folded in half from the middle. Roll it up and cut it from the middle with a shovel without cutting it off.