Ingredients: 50g of white flour, 20g of mung bean powder, egg 1 piece, appropriate amount of onion and leek, appropriate amount of salt, spiced powder and fragrant powder, appropriate amount of pepper and appropriate amount of Hu oil.

The practice is as follows:

1, flour with 250g of water, chopped onion, garlic sprout and coriander, mixed with batter, added with proper amount of salt, less spiced powder, added with three eggs, and stirred evenly.

2. Put the pot on the fire, brush a layer of Hu oil on the bottom of the pot, when the pot is hot, pour a spoonful of batter into the pot with a large spoon, and turn the handle of the pot with both hands so that the batter in the pot is evenly spread on the bottom of the pot until both sides are fried into golden brown.

3. Pick up the pan, gently tilt it, let the batter flow slowly, and cover the bottom of the pan to the thickness and size you like. At this time, the batter is basically frozen and covered.

After two or three minutes, I saw a lot of steam coming out of the vent hole of the cover, so I opened the cover to have a look. When frying, turn the lid over and cover it, and you will be fine when you see a lot of steam coming out of the pot.