Health benefits
Zucchini: low protein
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Zucchini ( 1/2 pieces ) | Self-rising flour ( 80g ) |
Eggs ( 2 ) | Oil ( 5g ) |
Salt ( 2 grams ) |
How to make shredded zucchini egg cake
1. Prepare the ingredients.Zucchini, self-rising flour, eggs.
2.Take a bowl and break the eggs into the bowl.
3.Use a whisk to beat evenly.
4. Sift the flour into the egg liquid.
5.Use a whisk to stir the batter evenly.
6.Peel the skin off the zucchini and set aside for later use.
7.Use a fork to shred the zucchini.
8.Put the zucchini into a bowl, add half a spoonful of salt, and stir evenly.
9.Pour oil into the pot and heat over low heat.
10. Pour in the batter and spread it evenly.
11. Fry the egg pancake over medium-low heat until cooked, turn over for two minutes and continue to fry.It is best to cover the pot.
12. Flip twice and it is ready to serve.
13. Roll up the soft zucchini egg pancake.
14.Cut into small pieces and enjoy!
Tips
It is best to cover the pan when the egg pancake is fried to keep the pancake from drying out and being tender and smooth.Fry over medium-low heat until it becomes scorched and unpalatable.
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