Healthy vegetable eggcakes

The weight and blood resin on the medical report yesterday made me feel like the haze in Beijing. Today, the wind cools, the wind blows away the irritating mist, and the sky looks like it, though cloudy, does not in any way affect my feeling of improvement. A healthy vegetable eggcake, with a glass of milk, and goodbye to greasy breakfast, and a healthy and beautiful meal

Recipe Recommendations

flour 400g
water appropriate amount
eggs of 5
green pepper one
spinach 2 trees
coriander 4 trees
squash one
salt 1 spoon
sesame oil small amount
pepper small amount
oyster sauce small amount
rattan pepper oil small amount
vegetable oil small amount

salty fragrance
flavoring
ten minutes
simple

Steps for Healthy vegetable eggcakes

Vegetables are washed clean and shredded

The water is mixed into flour, all the spices are mixed, and the ready vegetables are mixed into the paste。

No hot pot, a little oil, a little fire, a spoonful of vegetable paste

Make sure the pasta is flat

Into an egg and spread out

When the eggs are condensed, turn your face

Roll up the pie and squeeze a little ketchup or a thousand-island sauce depending on the taste。