Health benefits
Eggs: protect eyes and improve eyesight
Cucumbers: low in protein
Carrots: low in protein
Ingredients
Eggs ( 3 ) | Cucumber ( 1 ) |
Carrot ( 1 piece ) | Four ( 200g span> ) |
Salt ( a little ) | Water ( appropriate amount ) |
Food oil ( appropriate amount ) | Cooking wine ( a little ) |
Vegetable egg pancake recipe
1.Get ready Ingredients
2.Wash the cucumber and shred it
3.Wash and shred carrots
4.Put the shredded cucumbers and carrots into a large bowl, beat in eggs, flour, salt, cooking wine and water
5.Stir evenly into a batter
6.Put a little oil into the pan, heat the pan over high heat, use a spoon to pour the vegetable paste into the pan, about 3 tablespoons per pancake, quickly use a spoon to smooth the vegetable paste evenly into a thin egg Pancake
7. Turn the heat to low and fry the egg pancake until golden brown on both sides.The egg pancakes are done and turn off the heat.
8.Cut the fried vegetable egg pancake into small pieces for convenience
Tips
Vegetable egg pancakes can be made according to Add your favorite vegetables to make vegetable egg pancakes and fry over low heat until golden brown on both sides.
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