Corn flour 25g

Mung bean powder 25g

Soybean powder 25g

Flour 80g

A little alkali

Water 150g

Filling

Appropriate amount of meat floss

Scallion right amount

Proper amount of preserved vegetables

Appropriate amount of bean paste

Sesame oil right amount

Appropriate amount of cooked white sesame seeds

Ham right amount

Proper amount of lettuce

crackling

Appropriate amount of water

Salt 3g

Flour 100g

How to make pancakes with miscellaneous grains in Shandong?

First, make crispy skin. Add a little water to the flour until the dough is dry, wet and hard. Knead until the surface is smooth, let it stand at room temperature for ten minutes, and roll it into a thin rectangle. Heat the oil in the pan, then put a piece of one-sided skin in it and fry it until it turns golden.

All the powder and water are poured into the basin and stirred evenly. If you have time, it is best to let it stand for 20 minutes to make it stiff.

To make sauce, add sesame oil and water to half a bowl of bean paste until it becomes a whole bowl, sprinkle with white sesame seeds and a little white pepper and mix well.

After the pancake pot is hot, scoop a spoonful of batter and scrape it into a thin layer with bamboo, then scrape the rest back into the pot, knock an egg down, scrape it evenly with bamboo until the egg liquid is cooked, then coat it with a layer of sauce, sprinkle some floss and preserved vegetables, cut the ham in half in advance, sprinkle some chopped green onion, shovel the cake with a shovel, roll it up from top to bottom, and finally cut it in half.