1. Take100g of flour and 50g of water, put them into a basin, knead them into dough, and stir for 20 minutes.
Second, divide it into even small doses and roll it into thin patches, as shown in the figure below.
3. Heat the oil in the pot to 60% to 70% heat and add the rolled dough, as shown below.
4. Fry until golden on both sides, take it out and let it cool, that is, it becomes thin and crisp, as shown below.
5. Put 150g flour and 80g mung bean powder into a large bowl, add clear water and make a thick batter.
6. Brush a little oil on the bottom of the non-stick pan (don't burn it too hot), as shown below.
Seven, fill a spoonful of batter evenly spread on the bottom of the pot, as thin as possible, and then beat an egg on the dough.
Eight, spread the eggs flat and cover them on the cake skin, which is slightly solidified and suitable for sprinkling black sesame seeds.
9. Turn the pancake upside down, then brush the sweet noodle sauce and fermented bean curd on the side without eggs, and sprinkle with chopped parsley and chives.
10. Then put lettuce and crispy ones on it, as shown below.
1 1. Then gently roll it up, cut it into small pieces and sprinkle with some shallots, so that the pancakes are ready.