Zucchini Egg Cake

Preparation Ingredients:

Zucchini 140g, 1 egg, low gluten flour 5g, mushroom powder (can not be added)

Steps:

1, zucchini, peel, wash and wipe wire

2, add the egg, low gluten flour, mix well

3, the pan poured into the cooking oil, brush well, pour the batter into the pan, spread evenly, the surface is solid, then turn over. Brush, the whole medium heat, pour the batter into the pan, spread evenly, the surface solidified after the flip

4, the other side is also solidified fully cooked after the plate can be

Note:

1, zucchini can not be long after wiping, will be out of the soup, it is recommended to wipe the silk and eggs immediately after the flour stirred pancakes, if the wipe put not done, do before squeezing a little moisture

2, because the egg is big and small, the flour and the egg, and the flour is not a good thing to do. Because the eggs are large and small, if the zucchini and eggs and flour mixture is thick, you can add a small amount of pure water, little by little, the best state of the batter is thick but fluid

3, if you do not have a cake-shaped molds like me, you can put the batter can be mounted into a laminating bag to better control the shape of the cake, you can also use a large spoon or cup with a spout poured from a high place

4, The whole process of spreading the cake with medium heat, adjust the temperature at any time