Pancake fruit (including crisp)

Pancake fruit (including crisp)

Introduction:

"I made a coarse grain pancake last week, and a decent Beijing pancake this week! The ratio of pancake batter is 1:3, that is, 1 cup of white flour, 1 / 3 cup or 1 / 4 cup of mung bean flour. Don't be more than this. The more mung bean flour, the harder you feel. The batter is a little thinner, so the pancakes taste good, but don't be too thin. Now it costs 4 yuan to make a pancake on the street in Beijing, so it's much cheaper to make it at home. And the pancake fruit material is simple, homely, operation is also very simple, the fruit to do, with the oil is also at ease! "

Production steps:

Materials required:

White flour: 1 cup

Mung bean noodles: 1 / 3 cup

Water: moderate

Egg: 1

Homemade crispy: right amount

Black Sesame: right amount

Scallion: right amount

Coriander: moderate

Chili sauce: right amount

Tofu: right amount

Soy sauce: right amount

matters needing attention:

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: slightly spicy