|Raw meal||20 grams|
|Flavor||Salty and fresh|
|time consuming||Twenty minutes|
Wash small scallions and prepare ham.
Flour, flour and eggs are placed in a container.
Cut the ham into dices and chop the scallions.
Flour, starch, eggs and water (added in batches) are mixed into batter (as thick as pancakes).
The pan is heated and the bottom of the pan is wiped with gauze dipped in a small amount of oil.
Use a spoon to scoop up the batter and pour it into the pan.
Turn the pan gently and the batter will be round.
Stir-fry over low heat until the batter is slightly solidified. Place scallions in the center of the cake and set them in a rectangular shape.
Fold the cake at one side.
Then fold the other two sides of the cake symmetrically.
Spread paste on the side of the cake and fold up the other side to stick to the rectangular pan cake.
Fried 12 sides until yellowish.
Fry the other side.
Take another pot and heat the oil until about 70% hot. Fry the pancake embryos slightly down until golden brown.
Fish out oil control.
Works from British and British recipes of gourmet cuisine