pumpkin pancake

pumpkin pancake

Introduction:

Production steps:

Step 1: wash and peel zucchini, cut open, remove seeds and wipe silk. Chopped shallot (I use onion), if you eat ginger, you can put some ginger into it, I don't eat it, so I didn't put it.

Step 2: Beat 2 eggs, add salt, pepper, monosodium glutamate, chicken essence, sesame oil (you can fry some pepper oil if you have enough time), stir well.

Step 3: after the water comes out, add 3 small bowls of flour (if you like crispy taste, you can add some stick noodles), and stir until the flour is completely dissolved, there is no pimple, and the paste is thick.

Step 4: pour oil into the cake pan, heat it over low heat, scoop a spoonful of the batter into the pan, and use a shovel to smooth it as far as possible, not too thick.

Step 5: cauterize with low heat until both sides are golden. The time should not be too long, otherwise it will destroy the nutrition in the dish. The time of each side is about 1 minute.

Materials required:

Zucchini: 1

Eggs: 2

Flour: 3 small bowls (about 250g)

Scallion: right amount

Salt: right amount

Pepper: right amount

MSG: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: when eating, you can dip in vinegar garlic juice (that is, garlic mashed + vinegar + sesame oil), a few drops of chili oil, delicious..

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: Original