Tender Pumpkin Egg Pie
by Niuniucai
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Wash and shred the tender pumpkin.
2. Beat three eggs with a small amount of salt into egg liquid, and add an appropriate amount of flour to make a particle-free egg liquid for later use.
3. Put the pumpkin shreds into the egg paste, add a small amount of pepper and some salt and mix well.
4. After the pan is heated, add a small amount of cooking oil, pour some pumpkin custard, and spread the pumpkin shreds evenly with a spatula. Turn it over after frying on one side until golden brown, and fry on the other side until golden brown. The fire must be low, or it will burn easily.
Tips:1. I used a small pumpkin for about half a catty, and about 80 grams of flour.
2. You can dip some tomato sauce when you eat, kids like it very much.
