Ingredients: pumpkin leaves 1, a handful of eggs, 2 flours 1, Fluttershy oil and salt.

Production: 1 preparation of raw materials;

2. Boil the water, add a few drops of oil and salt, and blanch the pumpkin leaves;

3. After the pumpkin leaves change color, take them out and knead them gently, and then cut them into pieces.

4. Beat in the eggs, add flour and salt and mix well;

5. Add a proper amount of water and a few drops of oil and mix well;

6 heat the pot, put oil on the bottom of the pot (be careful not to have too much oil, just wet the bottom of the pot), and pour in the pumpkin leaf batter;

7. Turn the pan immediately, let the batter spread evenly at the bottom of the pan, and fry slowly on low heat until both sides are golden;

8. After the pumpkin leaf cake is fried, cut it into small pieces and put it on the plate.

Tip: 1. The entrance of pumpkin leaves is rough, and the treatment is particularly critical: first remove the stem membrane, then blanch it, take it out and knead it a few times, and then cut it into small pieces for later use; 2. When preparing the batter, you can add a proper amount of water and a little oil to make the omelet more moist; Don't use too much oil when making pancakes. Just brush a little oil on the bottom of the pot. Immediately after pouring in the batter, turn the pan, spread the batter evenly on the bottom of the pan, and slowly fry until golden brown.