material

Buckwheat 175g, leek 200g, egg 1.

working methods

1. Beat buckwheat into powder.

2. Wash and cut the leek, add salt, and stir until the juice is obtained.

3. Knock the eggs into the leek, pour in the sesame oil and white pepper, and stir well.

4. Add buckwheat flour and water, and stir into batter.

5. After the pot is hot, add a small amount of oil, pour in half of the batter and smooth it with a spoon.

6. Cover the pot and fry for 2-3 minutes.

7. After shaping, turn over and fry for 2 minutes until the buckwheat cake is golden on both sides, and then take it out of the pot.

8. Mix garlic, Chili oil, soy sauce and vinegar to make a dip, and eat it with buckwheat cakes.