1. Scrambled eggs crumbled and set aside.
2. Wash the zucchini and rub it into silk.
3. Wash the leeks with dry water, and cut into small pieces.
4. Wash the nepeta and dry water for later use.
5. Mix the chopped vegetables together, pour in the oil, mix well, five-spice powder, minced ginger (if you don’t like ginger, don’t put it), salt and mix well.
6. The noodles should be reconciled beforehand, and let the noodles relax and it will be more vigorous. The half-hot noodles I used this time (half of the noodles are mixed with boiling water, half of the noodles are mixed with cold water, and then mixed together and kneaded into a dough is OK).
7. Cut into suitable ingredients, roll out into round cakes, and spread out evenly.
8. After putting the dishes, roll them into a round cake of the same size and spread it on top with a rolling pin. Gently press a circle with your fingers to avoid cracking during frying.
9. Covered finished product.
10. Put a little oil in the non-stick pan, cover the finished vegetable cake in the pan, lift the pan and turn the cake in a circle to make the oil on the cake evenly sticky. After about 2 minutes, the pancakes are very beautiful, do you want to eat it when you look at it?
11. Just get out of the pot when both sides are golden and cut into quarters when eating.
Tips:1. Put the oil in the dish first to lock in the moisture and prevent the soup from coming out.
