Chinese Food
Egg cake with shredded potato
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Shredded potato and egg cake is Niu's favorite breakfast. It's almost noon since she bought the vegetables today. But Niu still wants to eat shredded potato and egg cake. Since the little Lord wants to eat it, the only way to be a mother is to do it. But I changed my way of eating today's crispy potato omelet a little. The taste of the cake is a little lighter. It's delicious to eat with Japanese style chubby salad juice. -
Cooking ingredients
Cooking Steps
Step1:Peel the potatoes and wash them. Use a silk eraser to wipe them into fine threads.
Step2:Put the shredded potatoes into a larger container. Add 50g flour and mix well.
Step3:Add 1g salt and 1g thirteen joss sticks. Beat in two eggs.
Step4:Mix well.
Step5:Brush a layer of oil with electric pancake pan for preheating. Pour in the mashed potato shreds and egg paste. Use the back of the spoon to smooth. Start the pancake key of electric pancake pan.
Step6:When the cake is set, turn it over and fry it on the other side. Just fry it on both sides until it's golden yellow. Turn off the power of the electric pancake pan.
Step7:Take out the slice of potato and egg cake and set it on a plate.
Step8:Take a small dipping dish and squeeze in the Japanese style chubby salad juice.
Step9:It's in the middle of the plate. It's ready to eat.
Step10:It's very light. Dip it in chubby salad juice. It's delicious.
Step11:Finished product.
Step12:Finished product.
Cooking tips:It's ok if you don't have an electric pancake pan at home. But you must control the heat. Fry it over a small heat. Otherwise it's easy to paste. There are skills in making delicious dishes.
