Cucumber and egg rice cake

Overview

[Cucumber and Egg Rice Cake] 12m+ Ingredients: 25g original rice noodles, 1 egg, appropriate amount of cucumber 1. Peel and shred the cucumber and set aside. 2. Mix the rice noodles, eggs and cucumber shreds together, mix well and let stand for 1 minute to allow the rice noodles to absorb the egg liquid. 3. Use a little vegetable oil in a small frying pan to spread the rice flour and egg liquid until cooked! Babies who are allergic to wheat flour can use our rice flour instead of wheat flour to make egg pancakes!

Tags

• staple food
• home cooking
• breakfast
• summer recipes
• students
• cucumber
• egg
• original rice noodles

Ingredients

Steps

1. 1 25g original rice noodles, 1 egg, appropriate amount of cucumber

   

2. 2 Peel and shred the cucumber and set aside.

   

3. 3 Mix rice noodles, added eggs and cucumber shreds together

   

4. 4 Mix well and let it sit for 1 minute to allow the rice flour to absorb the egg liquid.

   

5. 5 Use a little vegetable oil in a small frying pan to spread the rice flour and egg liquid until cooked!

   

6. 6 Finished product

   

7. 7 Finished product

   

8. 8 Finished product

   

9. 9 Finished product