Paste is a very traditional pasta dish in Beijing, which is both a staple food and a snack.
Although it is an old Beijing noodle dish, there are similar things all over the country. It's just that other places don't necessarily use zucchini, the ingredients are very simple, mix a thin batter with eggs and flour, and fry it is OK. The taste is tender and nutritious.
The traditional way to eat it is to mix a little garlic vinegar juice and eat it with a paste dipped in garlic vinegar juice, which is particularly delicious. It is also suitable for breakfast (of course, it is not suitable for eating garlic in the morning without dipping garlic vinegar).
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Ingredients: 120 g flour, 2 eggs, 1 zucchini (about 350 g), salt 4 g
Production process
After the zucchini is washed and dried, the zucchini is rubbed into silk with a wire wiper. Add salt to the zucchini shreds, mix well and let stand for about 15 minutes. Until the zucchini filament seeps out a lot of water and becomes soft, you can proceed to the next step.
Beat the eggs into the zucchini shreds, stir well, add the flour and continue to stir well with chopsticks.
Stir until flour mixed thoroughly with zucchini and eggs to form a thick batter. If you have time, you can let the batter sit for 30 minutes to taste better.
Heat it in a pan or pan, then pour in some vegetable oil, then pour in two large spoons of batter and spread it slightly on the back of the spoon to make it a thin round cake. After the low heat burns the bottom surface to a golden brown, it is turned over, and the other side is also burned to a golden brown to get out of the pot. After cooking, continue to pour some oil and burn until all the batter is burned.
Tips：
1, zucchini to choose a smaller head, smooth skin, fresh and tender. Don't buy the skin to touch rough and hard, such zucchini is already old, more fiber, the taste is not good Ha.
2, the requirements for ingredients are not strict. The size of the zucchini and the water absorption of the flour will make the batter we mix different thicknesses. The amount of flour can be adjusted according to the actual situation, and we only need to mix the final mixed batter into a thin batter with a certain degree of fluidity.
3, burn the paste, eat it while it is hot. The traditional way to eat it is to smash garlic into garlic paste, mix it with aged vinegar to make garlic vinegar juice. Eat the paste dipped in garlic vinegar juice, not to mention how delicious it is.