Fried water bamboo melon cake
The book name of water melon is zucchini, which is called water melon by our local people. Traditional Chinese medicine believes that water melon has the functions of clearing heat and diuresis, eliminating annoyance and thirst, moistening lungs and relieving cough, and reducing swelling and dispersing nodules.In early summer, the color of this variety of Zizania latifolia is dark green and striped. Its texture is very tender, with much water and sweet taste. It is very delicious to stir fry, make soup and make pasta stuffing. This Zizania melon cake is very suitable for the breakfast of office workers. It is simple to make, easy to mature, takes into account both the dishes and the staple food, and is rich in nutrition. The fresh, green and scorched Zizania melon cake, a bowl of porridge, and a day's happy life begin1. Never add water, because the water content of Zizania latifolia is very tender. After adding salt, the water in Zizania latifolia will naturally flow out;2. The amount of spiced powder should be added according to personal taste.
Step 1 . Main ingredients: water bamboo shoots (zucchini), one side ingredient: one carrot, two eggs, 100g flour
Step 2 . Wash the water bamboo shoots and wipe the water bamboo shoots with a silk scrubber;
Step 3 . Shredded carrots;
Step 4 . Beat in eggs;
Step 5 . Add proper amount of salt
Step 6 . Add flour;
Step 7 . Stir thoroughly and mix evenly to form a paste
Step 8 . Heat the pan with oil;
Step 9 . Put the water bamboo paste into the pan and fry it over a low heat;
Step 10 . Pan-fry until golden on both sides;
Step 11 . Serve after frying.
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