Nutritional Breakfast with Chinese Noodles - Carrot and Cabbage Heart Pancake

1. Wash cabbage, carrots, and scallions and set aside.

2. Cut the cauliflower, carrots, and scallions into foam and set aside.

3. Beat the eggs and let them bubble for later use.

4. Mix the flour into the chopped vegetables, then pour it into the eggs. You can add a little water and stir well. It cannot be too thick, otherwise it will be very thick and not delicious.

5. Brush oil in the pot and heat it slightly. Pour in a spoonful of batter and rotate the spoon to make it evenly distributed.

6. After shaping the waiting side, flip it over.

7. Flip through it repeatedly.

8. Flip it once and it will be cooked, which means flipping it twice on each side.

9. Carrot and cabbage pancakes are good!