香菜煎饼 Mixed Herbal Leaves Pancake

将材料A（除了温水和麻油）放入大碗中 拌匀，慢慢加入温水搓揉成团，加入麻 油轻轻揉匀，盖上湿布休面1小时以上。 将材料B清洗干净，沥干水分，切碎，放 入碗里拌匀。 Put all the ingredients A (except warn water and sesame oil) into a mixing bowl and mix into a dough. Pour in warm water slowly and mix into a dough. Add in sesame oil and knead well. Cover with a piece of damp clothe and rest for 1 hour. Clean ingredients B and drain well. Chop finely and mix well.

将面团分成4-5份（大小随意），揉圆. Divide the dough into 4-5 portions and form into balls. Roll into thin sheet

涂抹上少许沙茶酱，包入菜料，卷 成花卷，压平，放置10分钟。 spread some sha cha sauce on top and wrap up ingredients B. Roll it up and then roll into round thin sheet. Leave to rest for 10 minutes.

烧热平底锅，在上面涂上少许油，放 入面团煎至两面金黄色及香。 Heat up a little oil in a non-stick pan, pan-fry the pancake until both sides are golden brown and aromatic.