I cleaned out the refrigerator and found that there was a zucchini left. In order to eliminate the ingredients, I made this zucchini omelette for breakfast today. Because the recipe adds a small amount of baking powder, cornstarch and scallions, the cake tastes a bit like Korean seafood cake. 🤤 It is very simple to make, and it can be regarded as a quick breakfast. The zucchini tastes very bland, I didn't like zucchini before, and I love this one too. I think zucchini pancakes are very suitable for picky eaters who don't like vegetables. I will make another dip, which can be adjusted according to personal preference. I put soy sauce, vinegar, sesame oil, chili powder, sugar and minced garlic. <ingredients> 1 zucchini shredded 2 eggs, beaten 1 tsp salt 1/2 cup low-gluten flour 1/2 tsp baking powder 1 tablespoon cornstarch green onion paprika Sesame <step> 1⃣️Add salt to the zucchini, mix well, let it stand for 5 minutes, kill the water, squeeze it dry with your hands, and pour out the water 2⃣️Add the beaten egg liquid to the zucchini, add low-gluten flour, baking powder and cornstarch, stir until there is no loose flour. 3⃣️In a frying pan, add 1 teaspoon of oil and fry on low heat for about 3 minutes per side. Scallions, chili powder or sesame seeds can be placed on the cake. Day 2⃣️ # 我的早餐打卡 # # 燃烧卡路里大作战 # # 0Placeholder_for_esaay_translationcbcc1666917f4a85a78600