1. The ingredients are ready.
2. Add some salt.
3. Use about 100 grams of boiling water, 70 grams of cold water, and 5 grams of cooking oil to make the dough for 15 minutes.
4. Process the dishes when making the dough.
5. Take it out and sprinkle with dry powder and rub it into a long strip.
6. Cut into noodles of the same size.
7. Each group of two is pressed into a round cake and one is greased.
8. Sprinkle some dry powder.
9. The two cakes are superimposed and rolled together into a pancake.
10. Bake them in an electric baking pan (no oil is needed).
11. Remove the potato shreds to control the water.
12. Add minced garlic in a hot pan and fry until fragrant.
13. Add potato shreds and green pepper shreds, and stir-fry the colorful pepper shreds over high heat.
14. Add appropriate amount of salt and stir fry evenly.
15. If you want the potato shreds to be crispy and delicious, add a little white vinegar and stir fry evenly.
16. Add a little light soy sauce to taste.
17. Finally, add some sesame oil and stir well.
18. Fried potato shreds.
19. It can be eaten on top of the baked biscuit.
20. The baked pancakes won’t be hard even if they cool down.
Tips:1. Stir-fry vegetables, add a little salt and fry the vegetables to make the color more beautiful.
2. The cake made by adding some salt and oil to flour is so flexible that it is not easy to break, and the cake made by boiling the noodles is softer.
3. Put the finished pancakes in the container with a lid to avoid air drying.
4. Stir-fried potato shreds will have a good taste.
