藕富含维生素C和矿物质，有益心腑，开胃清热。味道清甜，是夏日佳品。
Ingredients:
牛肉片Beef slices: 199 g (7 oz)
姜末ginger mince: 2g
盐salt: 1/4 teaspoon
植物油vegetable boil: 1 tablespoon
藕丁Lotus root: 152 g (5.4 oz)
小葱Green onion：8 g (0.3 oz)
盐salt (1/4 teaspoon)
花椒粉peppercorn powder (1 teaspoon)
鸡蛋eggs：2
面粉All purpose flour: 60 g (1/2 cup)
水Water: 120 g
Procedure:
牛肉片Beef slices: 199 g (7 oz)
Washed with cooking oil and water, and then cut to ½ inch pieces.
牛肉片用料酒和水洗净去腥。切成1厘米见方的小片。
Marinate beef with ginger mince, salt (1/4 teaspoon), and vegetable boil (1 tablespoon) over night.
用姜末、盐、植物油腌制过夜。
加入藕丁、小葱、盐盒花椒粉。
藕丁Lotus root: 152 g (5.4 oz)
小葱Green onion：8 g (0.3 oz)
盐salt (1/4 teaspoon)
花椒粉peppercorn powder (1 teaspoon)
加入鸡蛋、面粉、水，混匀。
鸡蛋eggs：2
面粉All purpose flour: 60 g (1/2 cup)
水Water: 120 g
Add 2 tablespoon vegetable oil to a 9 inch pot, heat to 350 F.
锅中加入2大勺左右的植物油，油烧至6成热。
Add batter to pot, cover the pot, and fry for 2 minutes with low to medium heat.
将面糊加入锅中，转中小火，加盖煎2分钟。
Flip and press to make sure the maximum contact of the batter and the pot.
翻面，轻压使面糊与锅面最大化的接触受热。
Cover and fry for 1 minute with low to medium heat. The purpose of covering the pot is to ensure the beef being well cooked.
加盖中小火煎1分钟。加盖煎的目的是把牛肉煎熟。
Fry for another minute with high heat, to make the pancake crispy outside.
大火煎1分钟，使表面酥脆金黄。
煎了三锅。开吃。
莲藕的清香于牛肉的浓香相得益彰，太好吃了。
Enjoy！
