Seasonal vegetable egg pancake

Overview

How to cook Seasonal vegetable egg pancake at home

Prepare raw materials: mung bean sprouts, carrots, mushrooms, green onions
Cut the carrots and mushrooms into shreds and dice the green onions and set aside
Put the flour into a container and break in an egg
Pour in water and stir into a thin paste
Add the prepared mung bean sprouts, shredded carrots, shredded mushrooms, and green onions into the batter, sprinkle with salt and MSG, and stir evenly
Gently spread the batter evenly in the pot and fry over medium-low heat. Pour in an appropriate amount of base oil to heat, then add a small portion of vegetables
Fry one side until it is set and then carefully turn it over and fry the other side
Fry both sides in a non-stick pan until golden brown and serve
The fried vegetable omelette is placed on the plate
Cut the cake into triangular pieces and lay them out one after another. It’s very appetizing
Vegetable egg pancakes are not only nutritious but also quick and easy to make
Breakfast also needs to be paired with yogurt and fruit plate to be perfect