Pumpkin egg cake

Pumpkin egg cake

Introduction:

"Zucchini contains an inducer of interferon, which can stimulate the body to produce interferon, improve immunity, and play the role of anti-virus and tumor. Zucchini is rich in moisture and can moisturize the skin... According to traditional Chinese medicine, zucchini has the functions of clearing away heat and diuresis, relieving thirst, moistening lung and relieving cough, reducing swelling and dispersing nodules. It can be used for adjuvant treatment of edema, abdominal distension, thirst, sores, nephritis, cirrhosis and ascites.. Zucchini can be eaten by the general population. People with deficiency of spleen and stomach should eat less

Production steps:

Step 1: prepare pumpkin egg cake

Step 2: 2. Wash the zucchini and cut it into fine thread

Step 3: 3. Add proper amount of salt and thirteen spices into flour, pour in water and stir into batter water

Step 4: 4. Add shredded zucchini and eggs into batter water

Step 5: 5

Step 6: 6. Pour the cooking oil into the pan, heat it and pour in the batter

Step 7: 7

Step 8: 8. It's better to fry the cake until it's golden on both sides. All the ingredients are fried four cakes in my 26cm pan

Step 9: another finished product

Materials required:

Zucchini: half a root

Eggs: two

Flour: right amount

Water: moderate

Salt: right amount

Thirteen spices: appropriate amount

Precautions: 1. The thinner the zucchini, the better.. 2. Because there are a lot of eggs in the batter, it is not suitable to add chicken essence or monosodium glutamate to improve the taste

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh