Noodle and vegetable egg pancake

Name: Noodle and vegetable egg pancake
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: a handful Noodle vegetables; 1 piece Egg; a pinch Flour; a pinch Pure water; a pinch Edible oil; a pinch Salt; a pinch Five-spice powder

Spring wild-green fritters where blanched noodle vegetable is chopped into an egg-flour batter with five-spice, pan-fried into lacy, golden pancakes with a soft herby interior.

10 minNewEasy Staple Food Pan-fry Herb

Instructions

1
Noodle vegetables.
2
Harvested noodle vegetables.
3
Choose well.
4
Wash clean and drain the water.
5
Blanch briefly, scoop out, rinse with cold water, and squeeze out the excess water.
6
Chop.
7
In the bowl, add noodles, eggs, a little flour, five-spice powder, and salt.
8
Add a little water and stir clockwise until it becomes a thin paste.
9
Heat a frying pan, add a little oil, and pour in the batter.
10
Spread evenly.
11
Pan-fry over low heat slowly.
12
Flip it over and fry until both sides are golden brown.
13
Finished product image.
14
Slice.
15
Plate the dish.
16
Fragrant, crispy, and delicious.