Zucchini carrot cake
Simple and easy to make, nutritious and delicious breakfast cakes are always very popular, fragrant and soft. I also like this breakfast cake with zucchini and carrots as the main ingredients, because these two foods are not expensive, but rich in nutrition!
Zucchini is rich in vitamin C, glucose and other nutrients, and has the effects of relieving vexation and thirst, moistening lung and relieving cough, clearing away heat and diuresis, and relieving swelling and resolving hard mass.
Carrots are crisp and cheap, also known as "small ginseng". They are rich in sugar, fat, volatile oil, carotene, vitamin A, vitamin B 1, vitamin B2, anthocyanin, calcium and iron.
Let me share how to make this delicious and nutritious breakfast cake!
Ingredients: 2 eggs, half zucchini, carrot 1 root, flour 150g, clear water 250g, cooked black sesame seeds, salt and edible oil;
The first step: firstly, treat some ingredients, wash zucchini and carrots, and peel carrots;
Step 2: Cut the zucchini and carrot into thin filaments, the thinner the better, put them in a small pot, then beat in the eggs and stir well; If you can't cut filaments, you can wipe them with a steel wire wiper;
Step 3: Pour the flour and water into a basin and mix them with vegetables evenly;
Step 4: Put the cooked black sesame seeds and salt into the batter and mix well together. The stirred batter can be smooth, and the pancakes can be made below.
Step 5: preheat the electric baking pan, heat the upper and lower plates, brush a thin layer of oil on the lower plate, then pour in a proper amount of batter, wipe it evenly with a spoon, close the electric baking pan and make it brittle in about three minutes;
Step 6: Turn on the baking pan after four minutes, because the cake is thin. When the electric baking pan is closed, the surface of the cake will not touch the upper plate, and the color will not be very good. At this time, you can turn it upside down, just use the lower plate to make the cake even in color, and then you can take it out to eat.
Remarks: If there is no electric baking pan, it is recommended to use a pan. Heat it in a pot, brush it with a thin layer of oil, pour a tablespoon of vegetable batter into the pot, spread it evenly, turn it over and continue baking when it is cooked, and both sides are brown.
Making this breakfast cake in pans will save time than baking pans, but it is not as thin as baking pans, and it is not as big as baking pans, because each pan will be a little smaller than baking pans. When making this breakfast cake in a pan, pay attention to the small fire, otherwise it will burn easily.
Pumpkin Congee
Practice: Peel the pumpkin and cut it into small pieces, wash the millet, sorghum rice and wheat kernels together, put them into the rice cooker, add water and start the porridge appointment procedure. When I got up in the morning, the porridge had been cooked. Except breakfast.