1. Shred potatoes and soak in water for later use
2. Cut shallots and garlic heads and set aside
3. Add olive oil to the pot. After the oil is hot, add the chopped green onions and garlic until fragrant. Pour shredded potatoes, add light soy sauce, salt, sugar, vinegar, and chicken essence to taste. Cut the shredded potatoes as thin as possible, three to four minutes. Can be out of the pot
4. Add chopped green onion and egg in turn, beat well, add flour, appropriate amount of warm water, salt, chicken essence, and stir together until it becomes a paste
5. Brush the electric baking pan with oil, pour the batter evenly, spread it out, and cover the electric baking pan
6. After the indicator light of the electric baking pan goes out, the cake will be cooked. Let it cool down on the table for a while
7. Add the fried potato shreds evenly on the pancake, put lettuce or other vegetables you want to roll together on one side
8. Starting from the side with the lettuce, roll the pie and distribute the potato shreds evenly
9. If you have breakfast at home, you can cut it off. If you want to take it to the company, you can wrap it with a layer of plastic wrap, which can set the shape without sticking the oil to your hands.
Tips:Potato shreds should not be fried for too long. It will be more delicious with a bit of crunchy texture. Do not just put the potato shreds on one side and roll it in the middle, but spread it evenly on the cake and then roll it, so that it will have a layered and tasteful taste. Better
