Zucchini carrot egg cake
By StephonBatz
During the holiday, my mother made egg cakes for them, which were delicious and fragrant. I decided to give it a try myself, and make some improvements and add some vegetables to make it more nutritious.
Recipe Recommendations
Steps for Zucchini carrot egg cake
1
First wash the zucchini (no need to peel it), peel and wash the carrots, and then rub them into silk. Add half a teaspoon of salt and mix well. Let stand for about 2 minutes to taste.2
Then add two eggs and stir with 1 in one direction. After the eggs have become egg liquid, add half a bowl of noodles, half a teaspoon of salt, and half a teaspoon of pepper, and continue to stir.3
It's time to add water next. This step is a critical step. How much water you add depends on your taste. Add more water if you like tender ones. You can use a spoon to pick up the mixed batter and let the batter fall freely. The batter will be tender just as soon as it flows, and it will be too thin if you add more water.4
Open fire and heat the pan to cool the oil. I didn't like it to be too oily, so I added a little oil and rotated the frying pan so that the oil could cover the bottom of the pan. Generally, you can bake two cakes with one oil.5
If you fire it on a small fire, you must be patient. If the fire is too hot, you will cause the cake to become stale. You can turn it a few more times when it is fast cooked to see how well the cake is cooked. Because the vegetables are shredded, they are easy to cook. Wait until both sides turn from yellow to dark.
6
Later, I suddenly had the idea of a curry vegetable omelet and added two spoonfuls of curry. I like curry, but it tastes 8 wrong! Haha, look at my results!Zucchini carrot egg cake Make Tips
Grate the zucchini and carrots finely to make the pancakes cook faster and improve the texture. If you make the pancakes thicker, add an extra egg for a richer egg flavor!