Gourd shaped chick, roasted whole chicken egg cakes (Kwai Zi)

Gourd shaped chick, roasted whole chicken egg cakes (Kwai Zi)

Introduction:

Production steps:

Step 1: rub the zucchini (1 small), put a spoonful of salt and let it stand for 5 minutes.

Step 2: break up 3 eggs, add flour and stir.

Step 3: extrude the water from the pumpkin shreds in step 1 (without too much force, leaving some juice) into the batter in step 2, and continue to stir evenly.

Step 4: Step 3: the physical picture of the batter stirred evenly.

Step 5: apply a layer of oil on the nonstick pan with an oil brush, lower the heat, take out a proper amount of batter with zucchini and put it in the nonstick pan, and use a small spatula to turn the batter into a circle.

Step 6: when the batter is basically solidified, shake the pan slightly. When the batter can slide, turn the batter quickly with a wide shovel. Fry both sides of the cake until golden, then remove.

Materials required:

Flour: 100g

Zucchini: 1 (small)

Oil: right amount

Egg: 3 G

Salt: right amount

Note: 1. In step 2, if the taste is heavy, you can add a small amount of salt in the batter. If the taste is light, you don't need to add salt. 2. In step 6, be sure to turn over with a wide shovel, otherwise the cake will break easily. 3. Three eggs 100 grams of noodles made three cakes, just three people breakfast, the finished picture is the amount of a cake, for reference.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: light