Pan-fried Potato Pancakes
1.
Use a grater to shred the carrots and potatoes, and dice the ham.
2.
Put the step 1 mix in a large container.
3.
Put in the flour and beat in 2 eggs. The amount of flour and potato shreds here is about 1:1. Stir it evenly. If it is too dry, you can add some water, but add a little bit to avoid the paste is too thin.
4.
Add the chopped chives and mix well.
5.
Add an appropriate amount of oil to the pan, quickly scoop in a spoonful of batter after a while, spread it evenly into a small round cake with a spoon, and fry on low heat for about 2 minutes, then turn it over and continue to fry until golden on both sides Wok; if the batter is too thin, it will not be easy to shape at this time.
Tips:
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