Vegetable egg cake with zucchini

Vegetable egg cake with zucchini

Introduction:

"It's summer squash season. It contains more vitamin C, glucose and other nutrients, especially calcium. It's nutritious and delicious for children to eat. It's light green, and it's very easy to attract children's attention. This morning, we made soybean milk and sesame soup dumpling, and we ate it with zucchini vegetable egg cake. Haohao likes it very much, and she's happy to be a mother. Ladies and gentlemen, you can also make such a love breakfast for your baby. "

Production steps:

Step 1: prepare a zucchini. I chose a smaller one to make breakfast.

Step 2: cut in half and remove the excess seeds with a spoon.

Step 3: dice zucchini

Step 4: put the diced dice into the cup of the juicer, and add 2 eggs.

Step 5: prepare to start juicing and stirring.

Step 6: press into green paste as shown in the figure. Paste can also leave some not squeezed open zucchini, eat up very good, there is zucchini sweet.

Step 7: pour the batter into a bowl, add flour and stir.

Step 8: prepare the green onion and carrot, dice them, add them into the batter, and then add some salt.

Step 9: prepare the batter as shown in the picture.

Step 10: pour proper amount of oil into the pan, add part of the batter, and turn the heat to medium low heat.

Step 11: when the batter is golden on both sides, it can be out of the pot.

Step 12: cut the cake and put it on a plate. The delicious zucchini vegetable egg cake is ready.

Materials required:

Zucchini: right amount

Eggs: right amount

Flour: right amount

Carrot: right amount

Chives: right amount

Salt: right amount

Salad oil: right amount

Note: add a small amount of water when you put it into the juicer, so that the amount of flour is more appropriate, the cake is more elastic, easier to fry, the batter is a little thinner, the cake will be soft and sweet.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: Original