Today, Duoma's breakfast is very simple. There are only three kinds of food, pumpkin porridge, boiled eggs and zucchini carrot cake. Pumpkin porridge is still reserved in advance, which saves time in the morning. Just make cakes and boil eggs, and breakfast for the whole family can be prepared in ten minutes.

zucchini and carrot cake

breakfast cakes that are simple, easy to make, nutritious and delicious are always very popular, and they are fragrant and soft. I also like this breakfast cake with zucchini and carrot as the main ingredients, because these two foods are not expensive, but they are rich in nutrition!

Cucurbita pepo contains more nutrients such as vitamin C and glucose, and it has the effects of relieving vexation and thirst, moistening lung and relieving cough, clearing away heat and diuresis, reducing swelling and resolving hard mass.

Carrots are crisp, inexpensive and also known as "Little Ginseng", which is rich in nutrients such as sugar, fat, volatile oil, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanin, calcium, iron and so on.

Let me share how this delicious and nutritious breakfast cake is made!

raw materials: 2 eggs, half zucchini, 1 carrot, 15g flour, 25g clear water, appropriate amount of cooked black sesame, appropriate amount of salt and appropriate amount of edible oil;

Step 1: First, deal with some ingredients, wash zucchini and carrots, and peel the carrots;

Step 2: Cut the zucchini and carrot into thin filaments, the thinner the better, put them in a small pot, then beat the eggs in and stir them evenly; If you can't cut filaments, you can wipe them with a wire wiper;

Step 3: Pour the flour and water into the basin and mix them with the vegetables.

step 4: put the cooked black sesame seeds and salt into the batter, and stir them evenly, so that the stirred batter can flow smoothly, and the pancakes can be made below;

Step 5: Preheat the electric baking pan, with the upper and lower plates heated, brush a thin layer of oil on the lower plate, then pour in a proper amount of batter, spread it evenly with a spoon, close the electric baking pan, and quickly crisp it for about three minutes;

Step 6: Open the electric 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 coloring will not be very good. At this time, you can turn it over, just use the lower plate to make the cake evenly colored, and you can take it out.

Remarks: If there is no electric baking pan, it is recommended to use a pan. Heat the pan, brush it with a thin layer of oil, pour a tablespoon of vegetable batter into the pan, spread it evenly, turn it over after one side is cooked, and both sides will be browned.

Making this breakfast cake in a pan will save more time than baking pan, but it is not as thin as baking pan, nor as big as baking pan, because every pan will be a little smaller than baking pan. When making this breakfast cake in a pan, pay attention to low fire, otherwise it will be easy to paste.

pumpkin porridge

practice: peel the pumpkin and cut it into small pieces, wash the millet, sorghum rice and wheat kernels together, put them in the rice cooker, add water, and start the porridge reservation procedure. The porridge is cooked when I get up in the morning. Except breakfast.