How to make fresh vegetable and Arctic shrimp pocket cake

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these delicacies, allowing those who make these delicacies to feel a long-lost pleasure. Today, I will introduce to you the method of making Fresh Vegetable Arctic Shrimp Pocket Pancakes, so that you can once again experience and enjoy the joy after success!

1.12 Take a piece of flying pancake skin

2.21 Cut in half

3. Apply a little olive oil on one of the crusts and place it with the oil side facing down on the other half.

4. Use a fork to press along the curved side to make the edges of the two layers of crust stick together. (Straight edges do not require embossing)

5.1 Preheat the oven and bake at 200 degrees for 12 minutes

6.2 Make the other crusts one by one, brush a layer of egg liquid evenly on the surface of the crust, and sprinkle a little white sesame seeds

7. Take an appropriate amount of Arctic shrimp (thawed in the refrigerator in advance), remove the head and set aside

8. Prepare cucumbers, bell peppers, lettuce and crispy seaweed

9. Wash the cucumber and cut it into strips, wash the bell pepper, remove the stems and cut it into strips, wash the lettuce and drain it, cut the seaweed into strips for later use

10. After the water in the pot boils, add the Arctic shrimp

11. Remove from boiling water and let cool before removing the shell (optional)

12. Take out the baked pocket cakes and put various vegetables and Arctic shrimps into the pocket cakes.

Thank you all for joining me today to learn how to make Fresh Vegetable Arctic Shrimp Pocket Pancakes. Sharing delicious food with everyone is my greatest joy. You might as well share this joy with your friends around you. Let us share delicious food.