Eggplant and green pepper egg pancake

Overview

It's been a few days since I returned from the National Day trip, and I still can't seem to find my groove. I woke up early and was confused. I had no idea what to eat for breakfast. But today I woke up and realized that I would be late if I didn't make breakfast. So I opened the refrigerator and found a long eggplant. I had an idea. Let's make a quick and delicious eggplant and green pepper egg pancake with the green peppers I brought from home!

Tags

• staple food
• home cooking
• egg
• flour
• long eggplant
• white sugar
• black pepper
• green pepper
• salt

Ingredients

Steps

1. 1 Wash the eggplant and green pepper, cut into thin strips and put them in a basin;

2. 2 Clean the peppers and cut them into shreds. If you like spicy food, you can use string peppers. If you don’t like spicy food, you can replace it with vegetable peppers or leave them out;

3. 3 Put shredded eggplant and chili pepper into a basin, then add half of the salt into the basin, and stir evenly with the eggplant;

4. 4 Leave it for a while to squeeze out the water from the eggplant, then squeeze out the water and set aside;

5. 5 Crack the eggs into the basin, add the sugar, remaining salt and pepper, and stir evenly;

6. 6 Pour in the flour a little at a time;

7. 7 And stir into a thick batter;

8. 8 Brush a thin layer of oil on the electric pan, pour the batter, use chopsticks to arrange and spread it evenly to the bottom of the pan;

9. 9 Fry until 2 sides are golden brown and serve;