condiments

mid-gluten flour

150g

Eggs (of hens)

two

Green-skinned zucchini

100g

Small onion

1 root

Wet bean dregs

80 grams

condiments

oil

5g

salt

1g

soya milk

Proper amount

step

1. After the soybean milk is beaten, filter out about 80g of bean dregs and add150g of flour. It is best to inject the bean dregs warm, so that the dough will be soft.

2. According to the hardness of the dough, add some warm soybean milk to make a soft dough and wake it for half an hour.

3. Zucchini, about 100g.

4. Add two eggs, chopped green onion, and a few drops of oil. Note: Wait until the salt is put into the pot.

5. Divide the woken dough into 6 portions and roll one portion, the size of which is the same as that of the pan where you want to make pancakes.

6. Heat the pot on medium heat, put down a piece of cake without putting oil.

7. Then scoop up a spoonful of zucchini egg liquid and spread it on the cake.

8. Cover with another cake.

9. Turn over the other side.

10. Turn it over again and put a yellow sign on it.

Note: keep small and medium-sized burns throughout the process.