1. Potatoes peeled and grated
2. Add water to the flour to make it thicker than yogurt!
3. Add the right amount of salt, the flour is about the same as a spoonful of that spoon, if you don't weigh it!
4. Add the prepared potato shreds to the roux, add appropriate amount of salt and pepper.
5. Add the chopped green onions and mix well. Marinate for 10 minutes.
6. Add an appropriate amount of oil to the pot.
7. The oil is almost hot. Pour in the prepared potato flour roux. I use a milk pan pancake. It can be thicker, but it needs to be turned over. If not very good, use chopsticks to help turn it. At this time, pancakes can be fried slowly on high fire instead of low fire, occasionally on high fire to prevent burning.
8. Fry until the upper skin is almost solidified, you can turn it over. After turning it, heat it on high heat for 5 seconds, then cover the lid on a small fire and fry it, stuffy. Appropriately check the cutting situation.
9. When both sides are golden, add cheese slices. Cover the pot and simmer for about 1 minute.
10. Cut out the remaining pieces, place them on a plate, and sprinkle with the right amount of pepper.
Tips:1. The cutting process is basically low fire. 2. Add salt and pepper salt according to personal taste. 3. The batter should not be very thin, a little thicker, because the potato shreds will be watery when added to the marinating process.
