Chinese Food
Pumpkin egg cake
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Zucchini egg cake not only has the appetizing color appearance, soft and glutinous taste, but also is very nutritious. It is an essential delicacy on the breakfast table in many northern areas. Beijing is called pancake. Many people say it's a characteristic of Beijing. I don't think so. Many areas I know have the custom of eating zucchini egg cake. So, no matter what it's called, zucchini egg cake may be the most representative name. Zucchini can be changed into cabbage, radish, purslane, Chinese toon and so on. As long as you think it's OK, it can be added. Then mix a small dish of garlic and rice vinegar. Dip it in. It's really delicious. After going to school outside, every time I come home, my mother will make me some pancakes in the morning. I can always eat until I can't bear to put down my chopsticks. Today, chef Dong will share the zucchini with you. -
Cooking ingredients
Cooking Steps
Step1:Prepare all raw material
Step2:Wash the zucchini. First cut it into thin slices. Then cut it into thin threads
Step3:Put the shredded zucchini into the basin. Put in two eggs. Pour in the right amount of flour. Sprinkle in the right amount of salt
Step4:Use chopsticks to stir slowly in one direction. Make the raw material past
Step5:Pour a little oil into the pan. Shake the pan. Spread the oil evenly over the botto
Step6:When the oil is a little hot, pour in a spoonful of batter. Spread the batter over the bottom of the pot with a wooden spatula. Fry over low heat
Step7:Pan fry one side till golden yellow. Turn over and continue. Pan fry for about 1-2 minute
Step8:It's ready to serv
Cooking tips:1. When making batter, the flour should be put last. That is to say, first marinate the zucchini shreds with salt, then marinate the water, and then add flour, which can save the link of adding water. Of course. If you add more flour, you need to add water to make a paste. 2. According to nutrition, the principle of our cooking is to put less oil and reduce the intake of cooking oil. Therefore, we should put less oil and fry on a small fire. In this way, we can ensure that we will not fry the paste and make the pancake soft and tender. 3. According to personal preference, adjust the amount of batter poured into the pot once. I like the thinner one. Therefore, the amount of batter added each time will be less. There are skills in making delicious dishes.
