Egg Pumpkin Pancake

Overview

Yesterday, I used half of the pumpkin left in the milk pumpkin brown rice paste, so I used it to make this pumpkin cake today. In the past, pumpkin cakes were made by steaming and pressing the pumpkin into puree and dough. This time, I changed the way to make pumpkin cake, adding chopped green onions and eggs, but the taste is my favorite. Eating pumpkin regularly can eliminate carcinogens and prevent cancer. Pumpkin contains a large amount of zinc, which is beneficial to the health of skin and nails. The antioxidant beta carotene has the effect of protecting the eyes and heart. It can also eliminate the mutations of nitrite amines and prevent the emergence of cancer cells. Eating pumpkin can help stomach digestion and protect the gastric mucosa. The pectin contained in pumpkin can also protect the gastric mucosa from being irritated by rough food and promote ulcer healing. The ingredients contained in it can promote bile secretion, strengthen gastrointestinal motility, and help digest food. It is suitable for people with stomach problems.

Tags

• staple food
• snacks
• home cooking
• common dishes
• cake
• chicken essence
• egg
• flour
• light soy sauce
• oil
• pumpkin
• chopped green onion
• salt

Ingredients

Steps

1. 1 Peel and remove the seeds from the pumpkin, wash and grate into shreds with a vegetable grater.

   

2. 2 Chop some green onions and put them into the pumpkin shreds.

   

3. 3 Beat in an egg and mix well.

   

4. 4 Add some flour and mix well.

   

5. 5 Add an appropriate amount of salt, a little light soy sauce, and chicken essence and stir evenly.

   

6. 6 Heat a little oil in the electric baking pan, scoop some of the mixed batter into the electric baking pan, spread it out, flatten and fry until cooked.