Health benefits
Eggs: protect eyes and improve eyesight
Pepper: nourish blood, protect teeth, protect bones
Ingredients
Zucchini melon ( 1 piece ) | Eggs ( 3 ) |
Flour ( 100g ) | Salt ( 1 teaspoon ) |
Oil ( appropriate amount ) | Pepper ( a little ) |
Chopped green onion ( a little ) |
How to make zucchini egg cake
1. Cut the zucchini into shreds, not too thin.
2. Add 1 teaspoon of salt and taste for about 15 minutes (the amount of salt is actually smaller than usual) A little more salt is needed to stir-fry a melon of this size).
3.Cut a little green onion when the zucchini is seasoned and set aside.
4. In about 15 minutes, a lot of water has been released from the shredded zucchini.(No need to pour away the water)
5. Beat in eggs, add chopped green onion and mix well.
6.Add about 10g of oil.
7.Add a little pepper.
8.Add flour.
9. Stir evenly into a slightly thin batter as shown below.
10.Put a little oil in a non-stick pan and heat it up.
11. Use a spoon to spoon in the batter and then turn the pot to spread the batter evenly into a round shape.Set the heat to low Fry until golden brown on both sides.
12. Cut and put on a plate, and the beautiful pancakes are ready.
Tips
1.Use salt to soften the zucchini shreds and make them easy to shape, and the salt water is just enough to mix with the noodles, so that it has both a base flavor and a very fragrant flavor.2.Depending on the size of the zucchini and the brand of flour, the amount of flour will increase or decrease to a certain extent.The standard is that the batter is slightly thin and easy to flow.3.The dosage of this recipe is about 3-4 adults, for reference only.
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