Carrot Egg Pancake
Carrot 1 item | Chinese cabbage Appropriate amount |
Eggs 2 | flour 4 scoops |
Salt Appropriate amount | Yeast powder A little |
Oil Appropriate amount |
Step 1
Peel the carrots and shred them with a vegetable cutterStep 2
Shred Chinese cabbageStep 3
put saltStep 4
Marinate for 10 minutesStep 5
Add eggsStep 6
Stir evenlyStep 7
Add flourStep 8
Stir evenlyStep 9
Add yeast powder and mix well and let it sit for 20 minutesStep 10
Brush a layer of oil on the six discsStep 11
The rested batterStep 12
Put the batter into separate dishesStep 13
Cover and bake at lowest temperatureStep 14
Status after a few minutesStep 15
Turn over and continue bakingStep 16
Bake until golden brown.Step 17
PlateStep 18
Pair it with fruit and yogurt, and you've got a hearty breakfast. Carrot egg pancake recipesUsing the six-round plate of the household multifunctional cooking pot to make pancakes is great, with less oily smoke and no scorching of the bottom