Home pancake fruit

I am an out and out southerner. Before I was 18 years old, I seldom used steamed bread and cakes as my staple food. When I was in college in Tianjin, I saw everyone eating steamed bread in the canteen at my first lunch. I was so ignorant at that time... Spoiled by Chengdu food, I refused to eat in the canteen for a long time. I survived by eating soda biscuits. At that time, my roommates were very helpless to me.Four years later, slowly, I also fell in love with northern pasta, pancakes and fruits, pancakes and eggs, rougamo, iron plate tenderloin pancakes, egg filling pancakes... I still miss it when I think of it now! It is estimated that my roommate at that time would never have imagined that I would still cook northern pasta at home after refusing to eat steamed bread six years ago!Today, I presented a simple family version of pancakes and fruits to my teachers. People in the north are not allowed to laugh at me. I know I'm not authentic.

Main Ingredients

• egg 3
• Deep-Fried Dough Sticks 3
• Mung bean powder 40g
• flour 120 g

Auxiliary Ingredients

• Pickled mustard A moderate amount of
• Chives A moderate amount of
• a sweet sauce made of fermented flour appropriate amount