Materials: mung bean flour (supermarkets sell), 1 fritter, 1 egg, a number of flour
Seasoning: noodle sauce, curd milk juice, minced green onion, minced cilantro, hot sauce
Practice: 1, in the basin with two large bowls of water, add mung bean flour in the water while stirring well, and then add one-third of the flour Stir well, be careful not to put too much at a time, it will be lumpy. Stir into the paste than we usually eat sesame paste slightly thicker.
2, non-stick pan with a cloth on a layer of oil (the bottom of the shiny, the naked eye can not see the oil is appropriate), with a soup spoon scoop a spoonful of batter into the pan, with a wooden spatula to spread the batter evenly, slightly burn a few seconds, quickly cracked into an egg, and with a wooden spatula to beat in the crust.
3. Turn the crust over, egg side down. Put the fritters in the center, overlap the dough on both sides to cover the fritters, spread with the sauce, curd sauce, chopped green onion, chopped cilantro, and hot sauce, and remove from the pan.
Note: The more green beans you have, the more flavorful it will be, but the less the crust will form.
Answer Supplement Sauces have preserved milk juice sweet noodle sauce hot sauce are all the material to buy back with water to dilute a little bit add a little chicken essence flavor to adjust the mouth a little bit of hot sauce using fine chili powder with water to mix the good