1. Weigh the main ingredients and serve them separately
2. Put the sweet potato flour directly into the wok, add all the water and dilute, just don't have small bumps
3. Pour the prepared paste into the pot
4. Add about 5 grams of blended oil, then mix well with a spatula
5. Heat the pot on the fire and stir continuously. It is best to stir in one direction. Pay attention to the thickness of the pot to prevent sticking
6. Continue to stir fry
7. The sweet potato flour looks thinner at first, and the later it is cooked and thicker. If you want a smooth and delicious taste, the key is a stir. The more you stir, the more even the better. It will become a thick paste, remember not to heat it too much. Large to prevent the bottom of the pot from sticking
8. At this time, you can put a little more blending oil on the periphery of the pot, the batter will slowly form a round cake, and the surface will become golden yellow after a small fire. There is no white spot in the middle to ripen. Be patient when frying sweet potato flour, use low heat
9. After turning off the heat, use the waste heat to continue roasting the sweet potato cakes
10. Put the fried sweet potato flour on the chopping board (or plate), etc. to cool
11. Shred carrots, mince ginger, slice rapeseed, and serve
12. Fry and cool the sweet potato cake slices
13. Each piece is about 0.7 cm thick
14. After cutting and serving
15. Heat the pan with cold oil, add minced ginger, stir fry, simmer and fry the ginger fragrance
16. Add carrots and fry until soft, add a small amount of water and cook until waxy. Add green vegetables and cook slightly. Finally, add the cut sweet potato slices and stir evenly. Add a little sugar, salt, light soy sauce and pepper in the middle.
17. Finally, add coriander and stir fry for a while, then it will be out
Tips:This dish is very chewy and rich in taste, better than jelly. If you like spicy food, you can put more chili noodles.
