[Basic ingredients] Carrots, salt, chopped green onion, ginger, cooking oil, 3 eggs, 100g flour, pepper, black and white sesame seeds.

[Basic Steps]

1. First of all, we cut carrots into filaments, then put them in a pot, add some salt, stir well and marinate for 5 minutes;

2. Heat oil in the pot, add shredded carrots, stir-fry for two minutes, and turn off the heat for later use;

3. Cut some chopped green onion and diced ginger for later use;

4. Put the vermicelli and shredded carrot into a bowl, then beat in three eggs in turn and stir evenly with chopsticks; Stir well, add pepper and stir; Add100g flour and stir it into a slight paste; Sprinkle chopped green onion into the batter and stir well;

5. After the electric baking pan is preheated, brush the cooking oil. Then, we put the batter on the baking pan and spread it out.

6. Then we sprinkle black and white sesame seeds, cover them, bake for five minutes, turn them over and bake for another two minutes; Turn off the fire and take it out after two minutes; Then cut into small pieces with a knife, which is convenient for eating.

In this way, the delicious carrot and egg breakfast cake is ready. Delicious, nutritious and soft. If you are interested, please try it step by step.

Tips:

1. The shredded carrot must be marinated for five minutes before frying, and it doesn't need to be fried for too long, so that the shredded carrot will become soft, and it will be fried into carrot paste if it is fried for too long;

2. It is chopped carrot batter. Oh, don't add too much water, just paste it, it's very sticky;

3. The pot must be preheated, and the cooking oil should be brushed, and the batter should be leveled. After the pancakes are baked for 5 minutes, be sure to turn over and bake for another 2 minutes.