1. Wash zucchini and eggs
2. Cut the zucchini into thin strips and beat in the eggs
3. Pour flour into a bowl and prepare cold water
4. Pour a little water into the flour, eggs, and zucchini basin, and stir evenly with chopsticks. The flour is invisible, which can prevent the flour from clumping
5. While stirring the batter, pour in water to adjust the consistency of the batter
6. Add a little black pepper and a spoon of salt, stir evenly with chopsticks and let the batter stand for about 10 minutes
7. Preheat a non-stick pan on fire, pour in a little oil, and stir evenly
8. Put in an appropriate amount of batter, slowly push the batter away with the bottom of a spoon, push it thinly, and turn on a low heat
9. After the batter has solidified, turn it over
10. Bake the other side until golden brown out of the pot
11. Prepare a small bowl, pour in Shanxi vinegar and a little cooked sesame seeds, and eat with the cake
Tips:The consistency of the batter must be adjusted well, and it must be properly fluid
