Carrot Egg Pancake: Simple and Delicious, a Nutritious Breakfast
Carrot egg pancakes, a very fragrant and delicious breakfast pancake, simple and quick to make, more convenient than steamed buns and buns, mess-free, just use chopsticks to mix and cook. It's a bit hard to make pancakes directly with raw carrot shreds, so you can first cook them in the pot and then make pancakes, which makes the pancakes softer and more fragrant, and they are still soft even when cold.
Ingredient Details
Main Ingredients
- Carrot1
- Flour100 grams
- Egg1
Accessories
- 2 grams
- 3
- Salted Flavor
- Frying Technique
- 10-minute duration
- Simple Difficulty
Carrot Egg Pancake Recipe Steps
1, Prepare ingredients.
2, Wash the carrot and grate it into shreds with a grater.
3, Pour a little oil into the pot, put the carrot shreds into the pot and stir-fry with 2 grams of salt until the oil turns yellow and the carrot shreds become soft.
4, Put the stir-fried carrot shreds into a bowl, add 100 grams of flour and chopped green onions, and crack in an egg.
5, Use chopsticks to stir while slowly pouring in a little water to make a batter.
6, Heat the pot, brush a little edible oil on it.
7, Put the carrot batter into the pot, use a spoon to press lightly to make the pancake more even, and fry until the bottom is slightly golden brown.
8, Flip the carrot pancake over and fry until slightly golden brown before taking it out.
9, Delicious carrot egg pancakes are ready.
