1. Wash zucchini and carrots, shredded, beat in two eggs and mix well
2. Add a teaspoon of salt, 1/3 teaspoon of white pepper, and flour and mix well
3.
Pour in cold water, mix well, and mix into a thinner batter, the consistency of which is similar to that of pancake fruit batter.
Flat-bottomed non-stick pan with layer of oil
4.
Pour an appropriate amount of batter, spread it out with a spatula, not too thick, set the batter over low heat and then turn it over
Adjust the dipping sauce: mash two cloves of garlic into a puree, add two tablespoons of light soy sauce, one tablespoon of cold water and mix well.
Tips:1. The finished product of the paste should be eaten with the sauce, so the saltiness of the paste itself is not high.
2. After the batter is mixed, it should be fried immediately. After a long time, the zucchini will produce water, which will increase the water content of the batter, but if it has become very thin, just add more flour.
3. It is recommended not to spread the paste too big, because it will not be easy to turn over and make it difficult to shape.
