Cucumber 100g 60g ordinary flour 60g carrot 20g tomato 20g dried seaweed 10g black sesame 4g egg 3 fresh mushroom powders.

Production steps of cucumber shredded egg cake

Step 1

Preparation of ingredients: cucumber 100g, common flour 60g, carrot 20g, tomato 20g, dried seaweed 10g, black sesame 4g, and eggs; operation time: 30min.

Second step

Soak dried seaweed in a bowl half an hour in advance.

Third step

Cucumber and carrot are peeled and cut into filaments.

Fourth step

Chop the soaked dried seaweed and add it into shredded vegetables. If shrimp skin is not used, shredded shrimp or minced shrimp can be used instead.

Step five

Continue to add ordinary flour and fresh mushroom powder into shredded vegetables.

Step 6

Finally, beat in 3 eggs and mix all the ingredients evenly with chopsticks.

Step 7

Brush a thin layer of oil on the surface of the non-stick pan, pour the batter into the pan and spread it evenly.

Step 8

Turn on a small fire and fry until one side is solidified and then turn over.

Step 9

Spread a layer of tomato sauce evenly on the back of the egg roll and sprinkle with black sesame seeds.

Step 10

Set the other side, turn it over, brush with tomato sauce and sprinkle with black sesame seeds.

Step 1 1

When both sides are fried until golden brown and completely cooked, take out.