Celery Leaf Carrot Cake

Name: Celery Leaf Carrot Cake
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Flour; 50g Celery leaves; 60g carrot; 3 pcs egg; 5g salt; 100g water; 10g Vegetable oil

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Celery leaves are rich in vitamin C. Mix them with carrots, eggs, and batter to make a delicious breakfast cake. Add a cup of fresh milk to complete a nutritious and balanced breakfast. All morning's stamina depends on him!

Ingredients

Celery Leaf Carrot Cake

1. Remove old leaves from celery leaves and wash them

2. Celery leaves chopped

3. Half a carrot, grated into thin filaments

4. Flour into a large bowl

5. Beat the eggs into a bowl and mix well with flour

6. Add water and salt to make a thin paste

7. Pour all the ingredients into a bowl except for the oil, stir evenly, scoop up the vegetable batter and pour it down, allowing it to flow down slowly

8. Batter is ready

9. Set a frying pan on the stove, medium heat, pour a little oil on the bottom of the pan, stir well, scoop an appropriate amount of pasta paste into the pan

10. Spread it out quickly with a shovel, and fry the bottom surface to shape it

11. Turn it over and fry the other side until the batter is shaped and cooked; turn it over halfway until both sides are golden, and you can get out of the pan

12. Serve on a plate, cut into pieces or eat directly

Tips:
1. The batter is rather thin but not thick, too thick to spread the cake, and it will be hard;
2. The breakfast cake I made is for 4 people. Please adjust it according to the number of people and food intake at home.