Ingredients: flour, eggs, coriander, carrots.

Practice:

1, an egg is broken, coriander is washed and cut into pieces, and carrots are peeled and cut into small pieces. Add the broken eggs to a small cup of flour, stir well with chopsticks, then add water, add slowly, stir while adding until the batter is in a thin paste state, and a spoonful can fall smoothly in a linear shape. Add chopped coriander and carrot, add some salt, a little white pepper and a little chicken essence, and stir well.

2, take a pan (preferably non-stick pan), cold pot, pour cold oil, turn the oil in the pot, so that the oil evenly covers the whole bottom of the pot. Then pour out the oil, pour the batter into the pot (be careful not to pour too much at a time), turn the pot by hand, turn the batter away, and spread it evenly on a thin layer at the bottom of the pot without exposing the bottom of the pot.

3. Turn on a small fire and heat it for about one minute. After the cake is formed on one side of the pot, turn it over and heat it for about one minute. After both sides are formed, the pot can be served.