Curry zucchini cake

Curry zucchini cake

Introduction:

Production steps:

Step 1: wash the zucchini and rub it into silk. Keep the handle of zucchini. When making pancakes, you can use it as a brush to rub oil on the bottom of the pot, so as to save the trouble of washing the brush.

Step 2: add appropriate amount of salt into the pumpkin shreds, and kill the water for use. Cut some scallions for use.

Step 3: prepare the ingredients, curry, eggs, flour and salt.

Step 4: add all the ingredients, beat in an egg, mix the batter well, don't have lumps of raw flour. Stand still for a few minutes and let the flour absorb enough water.

The fifth step: heat the non stick pan and turn it into medium heat. Add some olive oil.

Step 6: wipe the oil well with the zucchini handle.

Step 7: heat the oil and pour in the zucchini batter. Turn the bottom of the pan to make the batter uniform.

Step 8: Sprinkle with black sesame seeds.

Step 9: fry on both sides until golden, then remove.

Materials required:

Zucchini: right amount

Flour: right amount

Eggs: right amount

Curry powder: right amount

Scallion: right amount

Black Sesame: right amount

Salt: right amount

Note: this cake does not need to add a drop of water, completely use the water and egg liquid of Zucchini to mix the flour into a cake paste, which retains the original flavor and nutrition of the food materials, and is a very healthy breakfast.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh