Materials: 200g zucchini, 50g flour, 2 eggs (about 6 pancakes), 25g carrot, 1 tsp salt, 30g oil, 5ml sesame oil.

Steps:

1, ingredients.

2, zucchini washed and wiped, and then wipe a little shredded carrots, nutritious and beautiful color.

3, rubbing the shredded filaments and then chopped a little bit, the texture can be a little better, do out of the cake is also a little more delicate.

4, beat two eggs, mix well.

5, add 200 ml of water, mix well.

6: Add the flour.

7: Stir again, stirring well, stirring a little fine, not a small dough.

8: Add a pinch of salt to taste.

9: Drizzle in sesame oil and mix well.

10: Pour a small amount of oil into a non-stick sauté pan.

11, pour in the batter, you can rotate the pan to spread it as thin as possible.

12, keep the heat on medium-low, cover and simmer for 3-5 minutes, so that the top is also cooked, no need to flip it over, it's fine, you'll see the pastry being topped with bubbles.

13, wait for the pastry can be easily shaken, it's almost done, like crispy texture can be flipped and fried again.

14, finished.