1. Wash the zucchini and carrots, and prepare buckwheat flour and flour.
2. Rub the zucchini and carrots into fine strips and sprinkle with a little salt. The vegetable shreds can also become softer by removing the moisture.
3. Add a little salt to the flour, then add water, and use egg custard to adjust the batter to a smooth state without particles.
4. Then beat in two more eggs and beat them evenly.
5. Add the softened vegetable shreds to the batter. If it feels thick, add water to adjust.
6. If it feels thick, add clean water to debug it.
7. Heat the pan and rub a thin layer of oil with kitchen paper.
8. Spoon in a spoonful of batter, turn the pot, and spread it out into round cakes. One side is cooked and the other side is cooked, and it is OK when both sides are cooked.
Tips:1. The batter must have a sense of flow, and the omelette that does not flow out of the batter will be too thick.
2. It is easy to use a non-stick pan.
3. Rub oil once every time you spread a piece of omelet.
