Flour Type: Banh xeo flour
Weight: 500g.
Usage:
Step 1: Dissolve banh xeo powder and ancient khot huong cake powder in water until evenly distributed
Step 2: Heat the pan, add 1 tablespoon of oil, pork, shrimp, and onions and stir-fry. Add 1 piece of dough to thinly coat the pan, put the rack in the middle and cover for about 1 minute until the dough is cooked. Open the lid and drizzle more oil onto the rim of the cake. When the rim of the cake pops up, is golden and crispy, use a shovel to fold the cake in half and scoop it out onto a plate.
Step 2: Heat the pan, add 1 tablespoon of oil, pork, shrimp, and onions and stir-fry. Add 1 piece of dough to thinly coat the pan, put the rack in the middle and cover for about 1 minute until the dough is cooked. Open the lid and drizzle more oil onto the rim of the cake. When the rim of the cake pops up, is golden and crispy, use a shovel to fold the cake in half and scoop it out onto a plate.
Storage: Store in a cool, dry place, away from direct light.
