1. Peel the boiled eggs and put them in a bowl to mash them with a spoon. They don’t need to be crushed too much. They are a little bit granular and tasteful.
2. Beat in a raw egg
3. Chop the spicy cabbage. Control the amount of spicy cabbage. Add more spicy cabbage. Mine is the spicy cabbage made by myself. The spicy sauce is a bit salty, so I didn't put too much.
4. The chopped spicy cabbage is also put in the pot and stirred with the eggs
5. Use a grater to rub in potato shreds, the amount is about 30 grams, and the amount of egg syrup 1:1 is enough
6. Stir it and let it stand for three minutes. The salt in the spicy cabbage will soften the potato shreds. At this time, add an appropriate amount of flour. I probably added two spoons of a spoon for eating, and it will be more viscous. At this time, you can add a small spoonful of sesame oil and stir well, it will be more delicious.
7. Power on the baking pan to preheat, use a spoon to scoop a spoonful of potato batter on the baking pan, press the back of the spoon to shape it until it is full.
8. Cover the baking pan, remember to heat up and down together, if the top cover is not heated, the potato cakes will stick to the top cover, not to mention soiling the baking pan will damage the image of the potato cakes.
9. Fry the yellow one side and turn over and continue to fry until it is done.
10. Fry it out, and see if it’s good. This is my breakfast with a cup of barley tea. Haha, it’s simple and easy.
