Carrot Egg Pancake

Overview

It's best to have a mold so you can cut it into the pattern you like. I didn’t, so the final cut was very rough, please forgive me

Wash the carrots and shred them, break the eggs into a bowl, add appropriate amount of water and flour
Chop the onion, ginger and garlic into mince and set aside
Add appropriate amount of salad oil, put the shredded carrots into the pot and stir-fry, add a little water, stir-fry until soft, pour out
Add shredded carrots and minced onion, ginger and garlic into the batter, stir evenly with chopsticks
Put an appropriate amount of base oil in the pan, pour in the batter, and fry slowly over low heat until both sides are golden
Cut the cake into pieces and place on a plate