Shredded gourd 1/4 carrot shredding (for color matching), 2 whole eggs, flour 140g, diced dried mushrooms, 2 shrimps soaked in water, diced 1, a little white pepper and sesame oil, and a little ps. Ham, vegetables and seaweed can be put in moderation.

working methods

1

Put the towel gourd in the salt, grab the water and let it stand for 7- 10 minutes (water will come out continuously) (the amount of salt is the salinity when you cook).

2

Dice mushrooms, shred carrots, and cut shrimps into small pieces.

three

Stir the eggs with pepper and sesame oil with an egg beater.

four

It is very important to add flour (it is normal for flour to form a ball at this time, so don't add water * don't add water * don't add water), so say it three times.

five

Squeeze the gourd dry by hand, then throw it into the dough with all other materials, then use your hands or chopsticks or spoon or stirring scraper (depending on your mood), and then you will find that your dough will gradually turn into batter ~ because the gourd will keep popping up.

six

The gourd that keeps popping up moistens the dough into batter.

seven

Pick up a hot oil pan and pour the whole batter into it for frying (fry on one side for 5 minutes, not too hot, it will burn). It's easier to cook with the lid on.

eight

Fry on the other side for 5 minutes, and when the cake is cooked, open the lid and fry on both sides 1 minute (because covering the lid will make the cake cooked, but it will also make the fried cake wet and soft).

nine

After frying, it is best to cool the dish with an electric fan, so it will be crisp and delicious ~ (it can also be used as breakfast or afternoon tea snacks the next day)