Main ingredients: cornmeal, eggs

Supplementary ingredients: leeks, shrimp, fine scallions

Seasoning: olive oil, thirteen spices, ground beef, salt

1, eggs beaten egg, cornmeal into warm water and stir clockwise into a thin paste and leave it for an hour, leeks cleaned and chopped, shrimp into a frying pan with a little oil and stir fry before sprinkling into the scallions.

2, the pan into the oil, oil temperature 7 into the hot pour into the egg mixture scrambled a few times off the heat, and then cut into eggs diced spare.

3, in the bowl of chopped leeks add fried shrimp, egg diced, olive oil, salt, thirteen spices, ground beef and mix well.

4, in the pan or pancake prop into the appropriate amount of oil, when the oil temperature 5 into the heat and then pour the corn paste into the pan and spread flat, and then lay a layer of filling on top, cover and simmer for two minutes, the bottom of the caramelized can be out of the pan.

5, pick up and eat can also, cut into pieces to eat can also.

Flour 200g

Eggs 2

Accessories

Edit

Water Moderate

Scallion? Moderate amount

Seasoning

Edit

Oil? Moderate amount

Salt to taste

Detailed Steps

Edit

1, 200g flour, 2 eggs, green onion.

2, chop the green onion and set aside.

3, beat the eggs and set aside.

4, add water to the flour and stir into a thin batter, add chopped green onion, a little salt and mix well.

5, skillet hot, put a little oil.

6, pour in the right amount of batter, spread into a pancake cooked.

7, pour into the appropriate amount of egg, spread evenly.

8: Before the egg mixture is completely solidified, roll it up.

9: Roll up the shape.

10: After doing this in order, put it back into the pan and cook it until it is browned on both sides, until it is cooked through.

11, out of the pot to change the knife to plate can be.

1 leek chopped.

2 Inside put people eggs.

3 Then put the flour.

4 Add water and mix well.

5 Heat the oil and spread the batter in

6 Spread it on both sides until golden brown on both sides.

7 It's done, isn't it beautiful.

1. First of all, choose the crunchy and juicy cucumber, so that when the noodles can not need to add additional water, and make the batter cake taste better.

2. Wash the cucumber and shred the skin.

3. Sprinkle a tablespoon or two of pepper, pepper and a tablespoon of salt, and mix well with the cucumber julienne, and then let stand for a few minutes.

4. The cucumber julienne has already pickled some of the cucumber juice.

5. According to the amount of cucumber juice, add the appropriate amount of flour, you can start with a small amount, continue to add while mixing. Use up the juice from the cucumber julienne, and make the cucumber julienne all evenly coated with syrup, no dry flour and excess juice in the basin, just right.

6. Spoon the batter into a pan with oil about 60 to 70 percent hot, and start spreading the pancakes. Spread the batter in all directions so that the pancake expands in size and is of even thickness.

7. Keep the heat on medium; if you have enough time, use low heat to prevent browning, but it takes more patience. Once you see one side is lightly browned and solidified, gently flip it over. If you know how to turn the pan upside down, just flip the whole pancake over at once, that's even more handsome :)

8. Smell the batter frying, use a spatula to check the thicker part to see if it is all cooked, as long as both sides of the pancake have been browned on both sides of the color, and poke the inside of the cake has also been solidified, not the white look of the raw batter, it is almost ready to rise from the pan and serve