1. Prepare the flour, soak the baking powder in warm water, soak the sugar water in boiling water, and start mixing the noodles, pour the soaked water into the flour several times, add the alkali noodles and start stirring with chopsticks to form a flocculent shape, and then it will become viscous. Knead the noodles by hand, add a small amount of salt, and continue to knead for about half an hour. Cover the noodles with a basin and let the noodles wake up by themselves
2. Shred potatoes, boil in boiling water, drain the water, add salt, vinegar, soy sauce, chicken essence, pepper powder, spice powder, ginger powder and chili noodles and stir evenly
3. Then cut a piece of the awake noodles, put the lid on to prevent the noodles from drying out, use a rolling pin to roll into a pancake shape, lightly spread a layer of oil, if you don’t like it, you can leave it alone, I put the chili noodles, or not Put it in, then roll in the potato shreds evenly
4. Roll it into a cake
5. Grease the pan evenly, put the cake in, cover the pan, block the air holes with a wet towel, press the cooking button, about two or three minutes, it will jump to heat preservation, at this time, remove the pan cover and use chopsticks Cut the other side and fry the other side, close the lid, press the cooking button, it will jump to the heat preservation after two minutes, now open the lid and see that the pancake has turned yellow on both sides, you can drain the oil out of the pot.
6. This is the reverse look
Tips:You can fry in various shapes
