Seasonal Vegetable Pancake

Overview

Autumn is the harvest season, and some green leafy vegetables are also on the market at this time. Use the fresh side dishes to make some simple and nutritious side dishes for your family. My mother is old and likes soft and easy-to-digest food, so she made this cookie using the simplest method. She liked it very much.

Tags

• staple food
• home cooking
• breakfast
• clear water
• cucumber
• egg
• flour
• huang cuixian chicken and fermented fermented bean curd
• lettuce leaves
• water starch
• red pepper

Ingredients

Steps

1. 1 Ingredients: flour, eggs, lettuce leaves, red peppers and cucumbers.

   

2. 2 Peel and beat the eggs, add water starch and mix well. Cut the red pepper and cucumber into strips, and clean the lettuce leaves.

   

3. 3 Heat the pot, brush with a little oil, pour in the egg liquid, turn the pot to make the egg liquid into a round shape, and sear it over low heat.

   

4. 4 Add water to the flour and make a batter. In the same way, pour it into the pot over low heat and bake it into small cakes.

   

5. 5 The baked cookies are soft and easy to digest. Take out a small cake and spread it on the counter.

   

6. 6 Apply a layer of oily fermented bean curd.

   

7. 7 Then spread the egg pancake.

   

8. 8 Spread lettuce leaves, cucumbers, and red peppers, and roll them along the edge of the cake.

   

9. 9 Fresh vegetable pancakes are delicious and nutritious.