Egg Purple Potato Cake
1.
Cut the purple sweet potato into pieces and steam it in a steamer (about 15-20 minutes). Twist the purple sweet potato into puree with a spoon.
2.
Beat in an egg.
3.
Add chopped green onion, salt and pepper.
4.
Add half of the flour, which is 20 grams.
5.
Add the right amount of milk and stir.
6.
Then add the other half of 20 grams of flour and an appropriate amount of milk, and stir well.
7.
The final state is thin and thick, not agglomerated.
8.
Grease the electric baking pan (or a frying pan), and place 2 egg rings in the pan.
9.
Pour the purple sweet potato egg batter into the egg ring, the amount I made just filled 2 egg rings.
10.
Put the lid on, and heat the upper and bottom layers at the same time for about 1 minute.
11.
Out of the pan. Organize and demould.
12.
Plate. The problem of light, the two pictures before and after have chromatic aberration.
Tips:
The traditional omelet is thin. Because I used egg rings, the purple potato omelet is a bit thicker, but it still tastes soft. Those who don’t like thicker can make it into a traditional pattern. Pour the batter into the pot twice to make it naturally spread out into a round shape. The pancakes are thin, soft, and full of green onion fragrance (the green onion must be sufficient).
