How to make zucchini egg pie how to make it

500 grams of zucchini, 1 egg, 100 grams of flour, pepper powder, salt and oil.

Step Method.

1. Add half of the boiling water to the flour and stir, then add half of the cold water, knead it into a smooth and soft dough, cover it with plastic wrap and let it rise for 10 minutes.

2. Rub the zucchini into shreds.

3. Put a spoonful of salt in the shredded zucchini, marinate the water, and then dry.

4. Beat the eggs, put a little oil in the pot, pour the egg mixture into the pot, spread it into an egg cake, and then use a shovel to break it and let it cool.

5. Mix the eggs and zucchini together, add two spoons of oil and mix well, then add an appropriate amount of salt and peppercorn powder to mix into a filling.

6. After the dough is awakened, divide it into six small agents and roll it into a thin round skin.

7. Wrap the filling like a bun, close the mouth upwards, and press it slightly.

8. Put a little oil in a frying pan, heat it, put the green billet into the pan, and then flatten it into a cake shape.

9. Cover the pot and sear over medium-low heat until both sides are colored.

Steps to prepare zucchini egg dough pie.

1 Ingredients for pie crust: flour, baking powder (mixed with water), baking powder mixed with flour.

2Mix the mixture of baking powder and water with flour, knead into a smooth and soft dough, and put it in a pot for 30 minutes.

3. Ingredients for pie filling: zucchini, green onions, eggs.

4Shred the zucchini and squeeze out the water.

5 eggs beat in a bowl.

6**, put a little oil in the pan and heat the oil. Slip the eggs apart and chop them with a spatula.

7Finely chopped eggs, zucchini, chopped green onions, and put in a bowl.

8Add cooking oil, salt, light soy sauce, steamed bun seasoning powder, ginger powder, sesame oil and stir well.

9. Stir well with the filling.

10. Move the dough to the plate and knead to exhaust.

11Roll the dough into long strips and cut into equal portions. 12Take out a dough, roll it into a circle, and roll it into a round piece, thick in the middle and thin on all sides.

13Take an appropriate amount of zucchini egg filling and wrap it in a round dough sheet, and close it like a bun.

14. Be sure to pinch the closure tightly.

15. Turn the bun in turn, press it slightly with the palm of your hand to form a flat circle, put it on one side of the dough, wrap the rest of the dough with the same stuffing, cover with a damp cloth and make the hair for 15---20 minutes.

16**, put oil in the pot, 17 when the oil is hot, put in the pie dough for branding. When one side is golden brown, then the other side. Because it is a leavened pie, it takes a long time to mature.

18When baking, you can also sprinkle some water into the pot, then cover the pot tightly and simmer the cake.

Preparation of egg zucchini cakes.

Ingredient breakdown. 2 eggs.

Zucchini in a small section.

3 tablespoons of flour.

1 2 teaspoons of salt.

Light taste. Frying process.

Ten minutes takes time. Easy difficulty.

Prepare eggs, zucchini, flour.

Wash the zucchini and rub into fine strips.

Add 1 2 teaspoons of salt and mix well to marinate for a few minutes.

Then knock in the eggs and stir well.

Add flour to taste.

Stir into a particle-free egg batter.

Brush a nonstick pan with a thin layer of oil and pour in the stirred egg batter.

After the bottom is cooked, turn over and continue to cook.

Ingredients: Zucchini half.

1 egg.

300 grams of flour.

Salt 5 grams warm water to taste.

Preparation of egg zucchini cakes.

Melt the salt with warm water, and gently rub the zucchini into small strips on a grater.

All the ingredients are mixed together!

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Stir into a paste, it's okay to be a little thin.

You can dip your chopsticks in them to taste whether they are salty or not, and don't eat them!

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The whole process is on medium heat, brush the oil in a hot pan, and put a drop of paste to breed.

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Put an appropriate amount of paste.

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Turn the pan and spread out.

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Cover the pot for about half a minute.

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The paste solidifies, shake the cake and shake it, ready to shake the spoon!

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Turn the spoon over successfully, and then cover the pot for about 30 seconds.

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Turn over for about 10 seconds.

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How do you cook zucchini omelet? Cut the zucchini into shreds, beat the three eggs, pour them into the pot and spread the zucchini, the egg mixture, and the two sides are golden brown.

Zucchini quiche is suitable for babies from 10 months old! Erbao'er mother has good news, do you want to listen to the latest 6-12 month food list?

The preface is fluffy, delicious, and suitable for all ages.

Material:;

Excipients: Zucchini omelet.

1. Beat the flour with water and add salt.

2Cut the carrot into thin strips, chop them slightly with a knife and finely chop them. Add pepper and mix well.

3Put the mixed zucchini and minced carrots into the batter, add the eggs and stir well.

4Put a small amount of olive oil in a pot, reduce the heat, put the batter in the pot with a spoon and spread it flat, not too thick in the middle. Remove from the pan.

Tips: Add baking powder to make it fluffy

1.If the zucchini is not very old, you can keep some of the skin, cut or rub it into thin strips;

2.Put the eggs and egg whites in a large bowl and beat them, add salt, pour in the shredded zucchini and chopped green onions, and stir well;

3.Put a little oil in the pan, and pour in the egg batter after the oil is 7 hot (the amount is that the egg liquid covers the bottom of the pan thinly, but the shredded zucchini is millimeter thick); Fry over low heat until slightly golden brown on one side, sprinkle with freshly ground pepper and turn over; Use a spatula to press the quiche from time to time to let the zucchini moisture come out;

4.Repeat step 3 to finish the remaining batter.

1.After pouring the egg batter into the pot, stir it with chopsticks, so that the shredded zucchini touches the bottom of the pot as much as possible; 2.The fire should be very small, otherwise it will paste the pot; You can fry it slowly over low heat so that the zucchini will be softer.

3.The amount of oil depends on your "receptivity", which is more flavorful. I always make very little oil, 4

When done, sprinkle the cake with fine shredded cheese and let the temperature of the cake melt the cheese; You can also put shredded cheese 1 minute before cooking. 5.Add minced bisporus mushrooms to the egg batter for a more delicious taste.

1. Add flour to an egg, pour in an appropriate amount of water, and mix it into a muddy shape with chopsticks;

2. Wake up the reconciled noodles for a while, for the sake of tendons, and also to prevent gnocchi with the distribution of noodles;

3. Shredded vegetables to be put in: pick the tender zucchini, wash and cut into thin strips for later use; Some people have wild vegetables or something, and they are also delicious.

4. Put the zucchini shreds into the noodles (if you like to eat vegetables, you can put more), add a small amount of water, and form a thick dough water, and at the same time put in an appropriate amount of salt, peppercorn powder and finely chopped green onions; I didn't put chicken essence and wanted to keep the original taste of zucchini.

5. Mash the garlic into garlic paste, add a little soy sauce, appropriate amount of vinegar and salt, and pour the juice with the boiled pepper oil for later use. You can also put sesame oil, and I personally think that there is no pepper oil fragrance.

6. Put a little oil in the pan when panning cakes, let the oil spread all over the pan, and sear over low heat.

Zucchini cake dipping sauce.

Zucchini cake making tutorial.

Method: Stir the eggs well first, add a little salt Zucchini cut into thin strips, the finer the better Take an appropriate amount of flour, put the eggs and zucchini in, add an appropriate amount of salt, add water, and stir well Don't be too thin, basically like a paste, put a small amount of oil in the pot, fill the entire bottom of the pot, put in an appropriate amount of batter, pick up the pot, let the batter roll into a round plate, and fill the bottom of this pot Roast on medium heat until both sides are golden, and the green of the zucchini also comes out, feeling like a blooming rape flower.

Zucchini egg cake is a delicacy, the main ingredients are flour, zucchini, eggs, etc., and the auxiliary materials are salt, water, etc., which is a kind of cake. Zucchini egg cake likes to eat fluffy, you can have more eggs, there must be a small amount of oil on the pot, otherwise there are more eggs, it will become an egg roll, it will be very dry, salt, add according to personal taste.

1. 1 zucchini, 1 egg, about 200 grams of flour, 1 2 teaspoons (3 grams) of salt, a little five-spice powder.

2. After washing the zucchini, cut off the hard pedicles at both ends, cut them in half longitudinally, dig out the melon soil, rub it into silk with a grater, enlarge the bowl, add 1 2 teaspoons of salt, stir well, and leave it for a while. If the zucchini you bought is very tender, cut it in half and rub it directly into the shreds. If it is a little old, after cutting it in half, you need to remove the seeds in the middle and then rub the silk.

3. After the zucchini comes out of the water, beat in an egg and stir together, add flour, minced green onion and ginger and a little five-spice powder, stir well until the batter and zucchini shreds are evenly mixed together.

【Ingredients】1 zucchini, 1 egg, flour, salt.

Production Steps] 1The zucchini was cleaned and I only used one to make a **.

2.Cut the zucchini into thin slices about 2 mm thick, add an appropriate amount of flour and mix well.

3.Flour each zucchini so that the egg is sticky and the skin will be crispier when baked.

4.Crack an egg in a bowl, add a spoonful of salt, stir and dip the zucchini slices in the egg mixture.

5.Preheat the electric baking pan, brush with a little oil, put the zucchini in and burn, and heat both sides of the electric baking pan.

6.Flip the zucchini halfway through and let it heat evenly.

7.It can be baked on both sides but also golden brown, in fact, zucchini can also be eaten cold, and the zucchini is basically cooked during the time we bake.

If you eat it for children, you can stick it with tomato sauce, adults can eat it and take up other sauces, mash garlic and add light soy sauce, vinegar, sesame oil, and the sauce is ready.