Carrot shredded egg pancake

Overview

The newly pulled carrots are full of moisture and still have green leaves. It’s the last day of vacation. Let’s cook delicious food, take beautiful photos, and have another beautiful day.

Tags

• staple food
• home cooking
• children
• breakfast
• cake
• spring recipes
• clear water
• egg
• flour
• oil
• carrot
• salt

Ingredients

Steps

1. 1 Wash the carrots and grate them into shreds. Marinate with a little salt for a few minutes.

   

2. 2 Pour a little oil into the pot and fry the carrot shreds until soft.

   

3. 3 Beat two eggs.

   

4. 4 Add two tablespoons of flour.

   

5. 5 Pour in an appropriate amount of water and use your hands to beat the batter into a lump-free state. You can add a little oil.

   

6. 6 Add the cooled carrot shreds and stir evenly using chopsticks.

   

7. 7 Have a plate and a large spoon ready to scoop out the batter.

   

8. 8 Once the non-stick pan is hot, add a little oil.

   

9. 9 Ladle in a ladle of batter and turn the pan immediately.

   

10. 10 If the batter cannot be turned, use a small spoon to help sort it out. If you want the egg pancake to cook faster, you can add a lid to simmer it.