Egg cake with shredded gourd

Egg cake with shredded gourd

Introduction:

"Yesterday, I brought back two young gourds from my mother-in-law. Asked her how to eat this, she said that soup, egg cakes are delicious. I tried it this morning. It's really delicious. "

Production steps:

Step 1: edible tender gourd

Step 2: cut a piece of gourd about half a catty, peel and flesh, and cut into silk.

Step 3: material preparation

Step 4: knock the eggs into a large bowl, add salt and a teaspoon of olive oil and stir well.

Step 5: pour in the shredded gourd and mix well

Step 6: pour in flour and mix well

Step 7: the paste is not very good.

Step 8: turn the pan to low heat and pour a little olive oil

Step 9: scoop up a large spoon of batter and pour it into the pan

Step 10: smooth with a shovel and press slightly to make the omelet thin and firm

Step 11: Fry slowly over low heat, turn one side golden, and then continue to fry

Step 12: lay kitchen paper and cut into pieces

Step 13: put it on a plate and eat it, or squeeze some ketchup.

Materials required:

Tender gourd: right amount

Grass eggs: 4

Flour: right amount

Salt: 3 G

Olive oil: right amount

Note: free range grass egg is relatively small, only 4 160 grams. The amount of flour should not be too much.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: light