Autumn egg pancakes

Autumn has a very high nutritional value, not only for vitamins, but also for calcium, which is low in its herbal acid content, so calcium is more absorbed, better than milk, and is a good source of calcium for vegetarians and developing children. It also contains vitamin A and beta-carrotin, among others, which are beneficial for retina health and the preservation of vision. Autumn as a healthy vegetable can be eaten in many ways, either by cooking alone or together with other foods. The autumn egg pancakes exemplify the juicy, juicy, juicy taste of the autumn。

Recipe Recommendations

flour 160 grams
okra of 5
eggs of 2
carrots Subparagraph 1
salt appropriate amount
qingshui appropriate amount

salty and fresh
fried
half an hour
ordinary

Steps for Autumn egg pancakes

Prepare your food。

Carrot goes to the skin and wipes silk。

Autumn washes and purifies。

Put on a nice watery akill slice。

Flour mixed with salt。

Hit two eggs。

A proper amount of clean water is converted to a thick, moderate paste。

Add carrots and akills to mix。

Brush oil in the oven。

Put a spoon in the paste。

When one of them turns to gold, the other to gold。

Tasty, nutritious pancakes。