Ingredients: mung bean powder (sold in supermarkets), 1 fried dough sticks, 1 eggs, and some flour.
Seasoning: batter, fermented milk, chopped green onion, chopped coriander, hot sauce.
Practice: 1. Add two bowls of clear water to the basin, add mung bean powder to the water and mix well, then add one third of the flour and mix well. Be careful not to put too much at a time, it will cause acne. The paste is slightly thicker than the sesame paste we usually eat.
2. Wipe a layer of oil with a cloth in a non-stick pan (the bottom is shiny, but the oil is invisible to the naked eye), scoop a spoonful of batter into the pan with a spoon, spread the batter evenly with a wooden shovel, burn for a few seconds, quickly beat in an egg, and sprinkle it on the dough with a wooden shovel.
3. Turn the dough upside down with the eggs facing down. Put the fritters in the middle, wrap them with dough on both sides, wrap them with sauce, fermented milk, chopped green onion, coriander and hot sauce, and take out.
Note: The more mung beans, the more fragrant they are, but the less likely dough is to form.
Sauces include fermented bean curd, sweet noodle sauce and hot sauce. All the ingredients are bought and diluted with water. Add a little chicken essence to make hot sauce. Mix the sauce with fine Chili powder and water. You can use sweet noodle sauce, hot sauce or add a piece of bean curd.
Ingredients: mung bean powder (sold in supermarkets), 1 fried dough sticks, 1 eggs, and some flour.
Seasoning: batter, fermented milk, chopped green onion, chopped coriander, hot sauce.
Practice: 1. Add two bowls of clear water to the basin, add mung bean powder to the water and mix well, then add one third of the flour and mix well. Be careful not to put too much at a time, it will cause acne. The paste is slightly thicker than the sesame paste we usually eat.
2. Wipe a layer of oil with a cloth in a non-stick pan (the bottom is shiny, but the oil is invisible to the naked eye), scoop a spoonful of batter into the pan with a spoon, spread the batter evenly with a wooden shovel, burn for a few seconds, quickly beat in an egg, and sprinkle it on the dough with a wooden shovel.
3. Turn the dough upside down with the eggs facing down. Put the fritters in the middle, wrap them with dough on both sides, wrap them with sauce, fermented milk, chopped green onion, coriander and hot sauce, and take out.
Note: The more mung beans, the more fragrant they are, but the less likely dough is to form.
Sauce has rotten milk, sweet noodle sauce and hot sauce are all bought ingredients, diluted with water, added with a little chicken essence to adjust the hot sauce, and added with fine Chili powder and water.