Ingredients: zucchini 1, carrot 1, medium gluten flour 150g.

Accessories: 3 shallots, 2g allspice powder, 2g chicken powder, 3g salt, proper amount of water and edible oil.

1. Put the flour into a large bowl, add salt, spiced powder and chicken powder and mix well. Wash shallots, remove the beard and tail, wash zucchini carrots and peel them.

2. Cut carrots and zucchini into shreds with a special grater and add them to flour. Try to cut carrots and zucchini into shreds or grates, so that the batter will hang evenly and the fried cakes will taste better. If it is chopped, the taste is far less than that of shredded, and it will not absorb oil.

3. Add a small amount of water to the basin, while stirring, adjust to a thick batter and stop adding water, as shown in the above picture, and then fully mix the ingredients.

4. Heat the frying pan and pour in the cooking oil. After the oil temperature rises, scoop up the batter with a spoon, spread it evenly in the pot, then smooth the surface with chopsticks and fry for a while.

5. In the meantime, press a piece of cake with spatula, and let the cake embryo stick to the pot surface, and heat it evenly. Then, pick up the frying pan and shake it left and right. During the period, turn over frequently, fry until both sides are brown, then turn the heat up and fry both sides for a short time, which can force out the grease in the cake and make it taste dry but not greasy. Turn off the fire and scoop up the pancakes.