Potato and Egg Pancakes

Name: Potato and Egg Pancakes
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g potato powder; 1 spoon oil; A teaspoon salt; 1 egg; Some chopped green onion

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Recently, I have been obsessed with potato flour, ordinary flour, but it is made of Q-bomb and crystal clear, full of flexibility. I really like it. In the past few days, I have been thinking about how to make this potato flour play a bigger role. Today I used potato flour and eggs to make the simple fried eggs more tenacious, but Zai Zai loves it very much. Very pleasantly surprised!

Ingredients

100g Potato Powder
1 spoon Oil
A teaspoon Salt
1 Egg
Some Chopped Green Onion

Potato and Egg Pancakes

1. Mix potato flour with cold boiled water evenly

2. Put salt

3. Add chopped green onion

4. Egg liquid beaten

5. Put in the right amount of salt

6. Stir the potato flour evenly and pour it into the heated electric baking pan

7. Turn the baking pan to make the batter evenly cover the bottom of the pan

8. Fry until the epidermis is slightly moist

9. Pour the egg mixture in, and turn the pan in the same way to make the egg mixture evenly paste on the cake

10. Cover and fry for 1 minute

11. Take it out of the pan, roll it up while it is hot, and cut into shreds.

Tips:
1. Potato flour is easy to settle, so stir it evenly before putting it into the pot;
2. Pour the paste into the pot as long as a thin layer is enough, too thick will affect the taste;
3. Roll it while it is hot, it won't roll when it is cold.