Zucchini Egg Pancake
Ingredients: Zucchini 1, Eggs 2, Flour 5 large spoons
Process:
1Wash the zucchini, cut in half lengthwise, scoop out the core, and wipe with a brush into a bowl, add 1/2 teaspoon salt, and stir evenly. Let it stand for a while.
2After the zucchini drains, add eggs, flour, chopped green onions and ginger, and a little five-spice powder, and stir evenly.
3Heat a non-stick pan with a few drops of oil, and heat over low heat.
4When the oil is hot, pour in the batter, use a spatula to spread it flat, and pan-fry both sides until golden brown, and it's done.
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