Rehmannia leaf egg pancake

Overview

Simple and delicious, soft and delicious.

Select good Rehmannia glutinosa leaves, wash them, drain them, boil them in water, blanch them, take them out and squeeze out the excess water.
Chop and set aside.
Put rehmannia leaves, eggs, a little purified water, flour and salt in a bowl.
Stir clockwise until it becomes a thin paste. Heat a pan, add a little oil, pour in the batter and spread evenly.
Fry slowly over low heat.
Flip and fry until golden brown on both sides.
Take out of the pan and serve immediately.