Zucchini Egg Pancake

Overview

Zucchini egg pancakes not only have an appetizing appearance and soft and glutinous texture, but are also very nutritious. They are an indispensable delicacy on the breakfast table in many areas in the north. Beijing is called Luo Tao Zi. Many people say that this is a characteristic of Beijing. I don’t think so. Many areas I know have the custom of eating zucchini egg pancakes. Therefore, no matter what it is called, zucchini egg pancakes may be the most representative name. In my hometown, we call all pancakes made in this way vegetable pancakes. Zucchini can be replaced with Chinese cabbage, white radish, purslane, Chinese toon, etc. You can add any of them as long as you think it is okay. Then mix a dish of toppings with minced garlic and rice vinegar, and eat it as a dip. It's really delicious. After I went to school, every time I came home, my mother would make vegetable pancakes for me to eat in the morning. I would always eat until I was full and couldn’t bear to put down my chopsticks. Today, Chef Dong will share with you how to make zucchini egg pancakes.

Tags

• staple food
• pasta
• home cooking
• children
• old man
• cake
• lunch
• egg
• zucchini
• plain flour
• salt

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Wash the zucchini and cut into thin slices first

   

3. 3 Then cut into thin strips

   

4. 4 Put the zucchini shreds into a basin, break in two eggs, pour in an appropriate amount of flour, and sprinkle in an appropriate amount of salt

   

5. 5 Use chopsticks to slowly stir in one direction until it becomes a paste

   

6. 6 Pour a little oil into the pan, shake the pan so that the oil evenly covers the bottom of the pan

   

7. 7 When the oil is slightly hot, pour a spoonful of batter, use a wooden spatula to spread the batter on the bottom of the pan, and fry over low heat

   

8. 8 When one side is fried until golden brown, turn over and continue frying for about 1 to 2 minutes

   

9. 9 Plate and enjoy