Egg pumpkin pie(ji dan nan gua bing )

Egg pumpkin pie

Introduction:

"Yesterday, half of the pumpkin was left in the boiled milk pumpkin brown rice paste, so today I used it to make this pumpkin cake. In the past, I used to steam the pumpkin and press it into mud and noodles. This time, I made the pumpkin cake in a different way, with scallions and eggs. The taste is my favorite. Eating pumpkin often can eliminate carcinogens and prevent cancer. Pumpkin contains a lot of zinc, which is beneficial to skin and nail health. Among them, antioxidant beta carotene can protect eyes and heart. It can also eliminate the mutation of nitrosamine and prevent the emergence of cancer cells. Eating pumpkin can help gastric digestion and protect gastric mucosa. Pectin in pumpkin can also protect gastric mucosa from rough food stimulation and promote ulcer healing. Its ingredients can promote bile secretion, strengthen gastrointestinal peristalsis and help food digestion. It is suitable for patients with gastric diseases. "

Production steps:

Step 1: peel and seed the pumpkin, wash it and cut it into silk with a vegetable plane.

Step 2: cut some scallions into pumpkin shreds.

Step 3: beat in an egg and stir well.

Step 4: add some flour and mix well.

Step 5: add appropriate amount of salt, a little soy sauce and chicken essence, and stir well.

Step 6: put a little oil into the electric cake pan to heat, scoop some batter into the electric cake pan, spread it out, flatten it and fry it well.

Materials required:

Pumpkin: 150g

Egg: 1

Flour: 50g

Oil: right amount

Salt: right amount

Scallion: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

Note: when planing pumpkin shreds, try to use a thin plane, which is better in taste and easy to fry.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ji Dan Nan Gua Bing