by Meimeijia's Kitchen
Difficulty
Normal
Time
30m
Serving
3
1. Sweet potatoes and corn are ready.
2. The corn is cut in half with a knife, and then peeled off in rows. Put it into the wall breaker, add water, and beat it into mud.
3. The mashed corn juice comes out for later use.
4. Wash the sweet potatoes, peel them and rub them into filaments with a wire grater.
5. Look, the rubbed wire is very fine. If your knife is good, you can cut it directly. The finer the silk, the better the taste and the easier it is to ripen.
6. Pour the flour.
7. Use chopsticks to stir into a paste, not too runny, it will taste better if it is slightly dry.
8. Brush the pan with oil, scoop up a spoonful of sweet potato paste with a spoon, pour it into the pan, poke it aside with chopsticks, and arrange it into a round cake. The cakes are slightly thinner and easier to cook.
9. When the bottom is slightly solidified and fixed, use a spatula to pry from one side of the cake, turn it over, and fry on both sides until solidified. The sweet and glutinous sweet potato tortillas are ready, and they are delicious when eaten hot or cold.
Tips:The method of this sweet potato tortilla is very simple. Note that the sweet potato shreds must be thin and even. If the knife is not very good, it is best to borrow tools. The thinner the sweet potato shreds, the easier the cake will be cooked and the better the taste.
Sweet potatoes and corn have a sweet taste, they are delicious without seasoning, and they are healthier. When frying, be sure to wait until the bottom is solidified before turning over. The batter is slightly thicker, and the fried cake will be easier to shape.