Cooking Steps

1. 

   Step1:Wipe the zucchini shreds. Beat in two eggs. Add 50g flour and 3G salt. Mix well (no need to add water

2. 

   Step2:Heat a non stick pan. Pour in a tablespoon of vegetable oil. When the oil is hot, pour in the batter. Use a silica gel spatula to flatten it into a circle. Cover the pot. Reduce the heat. 2 to 3 minutes later. After the batter solidifies into a piece of cake, turn it over. Cover the pot again. Turn off the heat after about 2 minutes. Note: if it's a 28cm pot, one time is enough. If it's a 24cm pot, it needs to be divided into two times.

3. 

   Step3:It's ready to eat. People in the North like to dip Hu Tanzi in vinegar and garlic juice. It's delicious in summer.