Oil free version of mung bean pancake(lv dou jian bing wu you ban )

Oil free version of mung bean pancake

Introduction:

"Oil free version of mung bean pancakes with fresh vegetables, this combination is not only very healthy, but also very good taste."

Production steps:

Step 1: prepare the ingredients. Then cut the cucumber and parsley into small pieces.

Step 2: put mung bean powder and flour into a large bowl. Add a little water and start stirring.

Step 3: stir until there are no particles in the batter, just like the consistency of yogurt. Then let it stand for half an hour.

Step 4: heat the pan and pour a small spoon of batter into it.

Step 5: spread out the batter with a shovel.

Step 6: when the batter coagulates slightly, beat an egg into the pan.

Step 7: crush the eggs gently with a spatula and spread them out.

Step 8: sprinkle a little black sesame.

Step 9: when the surface is slightly condensed, turn it over.

Step 10: brush the right amount of sweet sauce.

Step 11: Brush appropriate amount of garlic sauce.

Step 12: sprinkle a little coriander, then put lettuce and cucumber on one side of the cake.

Step 13: roll up the pancake.

Materials required:

Mung bean powder: 60g

Garlic sauce: 20g

Lettuce: 200g

Coriander: 20g

Black Sesame: 10g

Flour: 50g

Sweet flour sauce: 20g

Cucumber: 150g

Eggs: how many

Water: moderate

Precautions: 1. The mung bean powder I use is ground with dry beans and screened before use. 2. The amount of water absorption of flour is different, so add water according to the situation of using flour.

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Lv Dou Jian Bing Wu You Ban