1. Material collection diagram
2. Peel potatoes and shredded carrots, and mix carrots in a pot
3. Add half a bowl of flour
4. Add appropriate amount of water and stir evenly
5. Include the eggs and stir well
6. Add salt, thirteen spices, and chopped chives.
7. Stir into a viscous batter and let stand for 10 minutes
8. Heat a pan, spread a little salad oil, scoop a spoonful of batter with a spoon, and fry on low heat until one side is solidified
9. Fry until golden on one side, turn it over, continue to fry until golden on both sides
10. Pan-fried potato cakes on a plate
Tips:1. Use low heat throughout the pancake.
2. The pancakes are small and thin, and they are cooked until golden on both sides.
3. According to personal taste, adjust the amount of thirteen incense, or replace it with other favorite seasonings.
4. Dip in your favorite sauce for better taste.
