Zucchini, also known as cantaloupe and small melon, tastes crisp and tender, juicy and delicious. It’s easy to make, but it tastes delicious.


2 eggs
200g flour
1 zucchini
1 / 4 red pepper
Proper amount of water
A little white pepper
A little salt
A little oil
20ml balsamic vinegar
15ml raw extract
5ml sesame oil


Step 1
Prepare the ingredients. Zucchini should be tender, the more tender the better.

Step 2
Wash the zucchini, cut it open, remove the seeds, wipe it into filaments with a silk eraser, put it in a bowl, add a little salt, mix well, and let it stand for 10 minutes to make the water fully exude. Cut the red pepper into small pieces.

Step 3
Beat the eggs and add sifted flour and a little water to make a viscous paste.

Step 4
Add zucchini shreds (including the separated juice) and red pepper particles into the batter, transfer in white pepper, and mix well to form a flowing paste.

Step 5
Sit the pan on the fire, heat it over medium heat, and inject a little oil to make the bottom of the pan have an oil film. Take a tablespoon of batter and spread it in the pan, flatten it into a pancake with a spatula, turn it over carefully after the bottom solidifies, and then bake it for a moment, and then take out both sides golden.

Step 6
Mix balsamic vinegar, raw soy sauce and sesame oil evenly to make dipping juice. When the paste is out of the pot, dip it in the juice while it is hot. Of course, the original taste is also delicious~