How to make chives and egg pancakes with salad

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  1. Take a slightly larger basin (convenient for mixing), first put two small bowls of flour, beat in four eggs, add water and stir until it looks like the picture.Use a spoon to move the small lumps of flour to the edge of the basin.Apply it to make sure there are no dry powder lumps in the soup, otherwise the taste will not be good.I used cake flour, which doesn't clump easily and is easy to spread.Chop the washed green onions or leeks and stir together in a small bowl.I made it for two people, which can make about 12 pancakes

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  2. Shred the cucumber and set aside (or replace it with shredded potatoes, shredded carrots, etc.according to your preference)

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  3.Add a little oil to the hot pan.If there is too much oil, the egg liquid will easily clump! After the oil is slightly hot, turn down the heat to the minimum setting, add two tablespoons of beaten batter juice, and rotate the pot to let the batter flow into a cake shape.(When making it for the first time, you can put a small spoonful first to test the consistency of the batter.If it doesn't flow when you put it in the pan, you need to add some water).

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  4. Wait until the cake condenses and small bubbles form on the bottom of the pot, then you can turn the pot over.Turned over!

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  5. Fry both sides until slightly brown and you are ready to serve! If the first one is successful and does not stick to the pan, you can continue to do it without adding oil.Do about three and then add a little more oil.Pancakes and rolls that are too greasy are not delicious, but of course this is based on personal preference!

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  6. Cold dishes made before pancakes

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  7.A cold dish made before pancakes.I like the combination of cucumber and vermicelli! Of course, you can add onions, which are also super delicious, and shredded potatoes! Never tire of eating ❤❤❤

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  8.Let’s eat! Unable to stop, I ate five of them by myself and drank a big bowl of millet porridge.