Loofah
1.
Pour the sweet potato flour into the basin, add water, stir evenly and let it settle.
2.
Pour out the dirty water on the surface, pour in clean water again, and mix well. . . Eat more repeatedly until the water on the surface becomes clear. Because sweet potato flour sticks to a lot of dust when it is aired, repeated precipitation can remove these dust. If there is enough time, it will be more clean if it is repeated many times.
3.
Wash the mustard tuber, cut into the end, and chop the cooked peanuts slightly for later use.
4.
Add the processed sweet potato flour to the sticky rice flour, and grab it with your hands.
5.
Peel the loofah, wash it and rub it into silk with a wiper. Loofah is easy to turn black after shredded, so be sure to make it in time.
6.
Pour the loofah into the powder slurry and rub evenly with your hands. The sweet potato starch will be thicker after soaking in water. Don't worry, it will be easy to mix slowly.
7.
After mixing the sweet potato starch with the shredded loofah, add the mustard and chopped peanuts, add salt appropriately, and mix into a uniform paste.
8.
Put an appropriate amount of oil in a flat-bottomed non-stick pan. After heating, pour the loofah paste into the pan and spread it evenly with a spatula. Cover the lid and fry on medium heat for 3 minutes. Shake the pan slightly. If the cake can move easily, it means that the bottom is cooked through.
9.
Use the spatula to help tilt the edges, pour it on the plate, and then turn the plate upside down to complete the turning. Cover and fry for another 3 minutes. Make the surface slightly crispy.
Tips:
Loofah has different sizes and different water content, so the powder content increases or decreases, and the ratio of sticky rice flour to potato flour is about 1:7.
It's best to use a non-stick pan. Less oil is healthier, and it is not greasy to eat. It is easy to handle when you turn it over. Remember that the pan is thicker on medium and small fires, and the pan is easy to stick to high fire.