Pumpkin egg cake

Pumpkin egg cake

Introduction:

"Today, I give you a sweet egg cake. Because the cake has a certain thickness, it tastes tender and sweet with carrot. If you like light, you can try it!"

Production steps:

Step 1: prepare materials.

Step 2: beat the eggs with a little salt and chicken essence.

Step 3: shred zucchini and carrot, marinate with a little salt for 10 minutes, and water out.

Step 4: knead dry the water.

Step 5: pour in the egg and stir well.

Step 6: heat the frying pan and fry over medium heat until both sides are golden.

Materials required:

Zucchini: one

Eggs: four

Carrot: Half Root

Salt: right amount

Chicken essence: appropriate amount

Note: turn the omelette tips: because this kind of omelette with vegetables itself is relatively wet, and the thickness of the egg liquid is relatively thick, it must be fried on both sides to taste good, if you want to test your technology, turn the omelette in the air, you wait to let it break! I don't rule out that your technique is quite good. First of all, heat the pan, then pour in the egg liquid, push the dish evenly, fry it slowly over medium heat, or pick up the pan and shake it in circles, so that the heat is uniform and the thickness is uniform, and it won't scorch too early because the fire is too close to the pan. Basically, after frying one side, cover the egg cake with a plate about the size of the pan, hold the bottom of the pan in one hand, turn the pan over quickly in the other hand, and then slowly turn the egg cake over Push back to the pot, continue to cook the other side, a complete egg cake is made like this!

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: light