Zucchini Egg Pancakes

Name: Zucchini Egg Pancakes
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g squash; 100g Wheat flour; 1 piece Eggs (local chicken); 1 tsp salt; 10ml Rapeseed oil; 10g Shallots

by Lin Binger

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Zucchini, my family buys it to stir-fry vegetables and almost no one eats it, but if we use it to make egg cakes, the sales will go up. I use the time of the previous night to shred the zucchini and put it in the refrigerator, and come out to add When the flour and seasonings are mixed, they are fried in a baking pan. While frying, make some rice paste and cook a little soy milk, which makes you feel calm and undisturbed. Adding some pickles is a hearty breakfast.

Ingredients

300g Squash
100g Wheat Flour
1 piece Eggs (local Chicken)
1 tsp Salt
10ml Rapeseed Oil
10g Shallots

Zucchini Egg Pancakes

1. Zucchini rubbed into thin filaments for later use

2. Add salt to remove the water in the zucchini

3. Add chai egg

4. Add chopped green onion

5. Add flour and mix well

6. Spread a layer of rapeseed oil on the electric baking pan, add the batter and fry until golden on both sides

7. Out of the pot

8. Began to eat

Tips:
1. The amount of flour should be controlled by yourself, if you like softer ones, put less, otherwise put more;
2. The electric baking pan I use is heated up and down at the same time, so there is no need to turn it over, and it will be out of the pan after two minutes of frying.