1. Put the flour and salt in a basin, mix the eggs and water, and pour into the flour.
2. Use a manual whisk to mix the flour and liquid until it becomes a uniform powder without particles. Put it in the refrigerator and let it stand for about 1 hour.
3. Cut the carrot and gourd into shreds.
4. Take out the batter that has been set aside, pour the vegetable shreds into the batter, and stir well.
5. Heat a non-stick pan, pour a small amount of corn oil, and then pour a tablespoon of powdered slurry, quickly turn the pot around to spread the powdered slurry evenly.
6. Fry the flour paste on medium and low heat until it is shaped, then turn it over and fry until golden brown.
Tips:1. Vegetables can be changed to the kind you like.
2. If you don't like vegetables that are too hard, you can blanch the vegetables first, and then mix them into the batter.
