Milk, egg and vegetable pancake

Materials
egg 4
flour 80g
milk 360 ml
Salt 4 g
Ham (luncheon meat) 1 root
Broccoli Moderate
onion Moderate
carrot Moderate
Tomato sauce Moderate
Salad Dressing Moderate
How to make milk, egg and vegetable pancake
Mix flour with milk

Beat in eggs and mix well

Put water in the pot, add a few drops of oil, a little salt, boil the water, add the broccoli, and cook until 70% to 80% done.

Chop all ingredients into small pieces.

Add chopped vegetables, salt

Mix well

This is probably the state of flow.

Some salad dressings have too big a mouth. If you don't have a piping bag, you can use a plastic bag and pour a little salad dressing into it, so that you can squeeze it thinner when you use it.

Heat the pan and put a little oil in it. Don't put too much oil. Just a little oil in the pan. You can put a little oil in each pancake.

Turn on low heat and pour in a tablespoon + half a tablespoon of flour paste. It is recommended not to make it too thick.

While it is still flowing, turn the pan around to spread the flour paste all over the pan, forming a round cake (the image is limited, click on the image to see the full version)

Be sure to fry slowly over low heat until cooked through.

After frying, use a spatula to gently put the pancake in the middle and turn it over to the other side. After frying, the pancake will not break easily during the turning process.

While frying, add tomato sauce and evenly coat the entire pancake. Add salad dressing and the amount can be adjusted according to your preference.

Use a spatula to fold half of the pancake in half, folding the inside with the sauce

Fold it in half again. The broccoli in this pancake is almost cooked. The carrots and onions are easy to cook. As long as the pancake is cooked, it is done.

Milk vegetable omelet without adding a drop of water is very easy to make