1. Carrots peeled and shredded
2. Potatoes peeled and shredded
3. Soak the cut potato shreds in water to prevent the potato from oxidizing and discoloring
4. Chopped green onion and set aside
5. Boil water in a pot, add a little salt and oil, then pour in the sliced carrots and potato shreds and cook for three minutes to remove and drain the water
6. Take a larger container and add warm water and flour
7. Beat in the eggs
8. Add shredded potatoes, shredded carrots and chopped green onion
9. Finally put the salt
10. Stir it into a batter
11. Brush the pan with a layer of oil
12. Pour in the right amount of batter and fry on low heat until it can be shaken and then turn over and fry
13. Fry until golden on both sides
Tips:1. Soak the cut potato shreds in clean water immediately to prevent oxidation and discoloration.
2. Potato shreds and carrot shreds can be cooked faster by cooking them in advance.
3. Try not to make the batter too thick or too thin.
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