艾叶煎香饼 Mugwort Pancake

将面糊和调味料放入大碗里，慢 慢加入水搅拌均匀（面糊要煎之 前才加入麻油） Put the batter and seasonings into a large bowl, slowly add in water and stir evenly (add sesame oil before frying the batter).

把艾叶冲洗干净，沥干切碎，红 萝卜切幼条。 Rinse the mugwort leaves, drain and chop, and cut the carrot into thin strips.

将切好的材料加入面糊搅拌均 匀，才加入麻油。 Add the cut ingredients into the batter and stir evenly before adding sesame oil.

烧热不沾平底锅，涂抹上少许 油，转小火，倒入适量面糊，转 动平底锅，让面糊可以均匀地平 铺成大饼。注意火候，记得翻面 煎至金黄色。 Heat a non-stick pan, put some oil and turn to low heat, pour in an appropriate amount of batter, turn the pan, so that the batter can be evenly spread into a big cake. Remember to turn over and fry until golden brown. (

煎好后拿起，放在已铺放吸油 纸的碟子上便可切块，或沾辣 椒酱享用。 Last, take out the pancake and put it on a dish with kitchen towel paper and cut into pieces, or dip it in chili sauce and enjoy.