Curry zucchini cake
Introduction:
Production steps:
Step 1: wash the zucchini and rub it into silk. Keep the handle of zucchini. When making pancakes, you can use it as a brush to rub oil on the bottom of the pot, so as to save the trouble of washing the brush.
Step 2: add appropriate amount of salt into the pumpkin shreds, and kill the water for use. Cut some scallions for use.
Step 3: prepare the ingredients, curry, eggs, flour and salt.
Step 4: add all the ingredients, beat in an egg, mix the batter well, don't have lumps of raw flour. Stand still for a few minutes and let the flour absorb enough water.
The fifth step: heat the non stick pan and turn it into medium heat. Add some olive oil.
Step 6: wipe the oil well with the zucchini handle.
Step 7: heat the oil and pour in the zucchini batter. Turn the bottom of the pan to make the batter uniform.
Step 8: Sprinkle with black sesame seeds.
Step 9: fry on both sides until golden, then remove.
Materials required:
Zucchini: right amount
Flour: right amount
Eggs: right amount
Curry powder: right amount
Scallion: right amount
Black Sesame: right amount
Salt: right amount
Note: this cake does not need to add a drop of water, completely use the water and egg liquid of Zucchini to mix the flour into a cake paste, which retains the original flavor and nutrition of the food materials, and is a very healthy breakfast.
Production difficulty: simple
Technology: decocting
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Ka Li Xi Hu Lu Bing
Curry zucchini cake
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