
Health benefits
Eggs: Protect eyes and improve eyesight
Zucchini: Low protein
Ingredients
Flour ( 120g ) | Eggs ( 2 ) |
Zucchini ( 1 (about 350 grams) ) | Salt ( 4 grams ) |
Salad oil ( appropriate amount ) |
Poor approach

1. Prepare the ingredients.

2. Wash the zucchini and dry it with kitchen paper.

3.Grate the zucchini into shreds with a planer.

4. Mix the zucchini with salt and let it sit for about 15 minutes.

5. Let it sit until the zucchini exudes a lot of water and becomes soft.

6.Crack the eggs into the zucchini and mix well.

7.
Then add the flour to the zucchini.
8. Stir the flour, zucchini and eggs evenly to form a Thick batter, let it sit for another thirty minutes to make it taste better.

9. Heat the pot and brush oil in the pot with a brush.

10. Pour a quarter of the batter into the pan and slowly cook over low heat.

11. Then use the back of a spoon to spread it into a thin round cake shape.

12. Wait for the cake to solidify slowly.

13.Use a wooden spatula to turn the cake over until cooked, and serve on a plate.

14.A total of four pieces were soldered.

15.A very delicious breakfast cake.
Tips
Choose smaller zucchini with smooth and tender skin.Don't buy ones with rough and hard skin.Otherwise, the zucchini will be old and taste bad.Eat it hot after the cake is baked.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!







