Shredded Potato Pancakes
1.
Cut potatoes, carrots, and peppers into filaments.
2.
Boil water in a pot. After the water boils, put the potato shreds and carrot shreds in the water and blanch them for about 2 minutes, then remove them and rinse them with clean water. Drain the water and transfer them to a bowl.
3.
Prepare the sauce, cut the garlic into minced garlic, fry the dried chili into shredded peppers, put the minced garlic and pepper shreds into a bowl, then drizzle 3 tablespoons of heat, then add light soy sauce, balsamic vinegar, oyster sauce, sugar and appropriate amount of salt , Just mix it evenly.
4.
Pour the mixed juice on the potato shreds and mix it evenly with chopsticks.
5.
Divide the dumpling wrappers into a group of 5, use a brush to apply a layer of oil on the surface of the dumpling wrappers, then place one dumpling wrapper on the dumpling wrapper, and then apply the oil again. Place all the five dumpling wrappers according to this process.
6.
Use a rolling pin to roll the folded dumpling wrapper into a thin and even crust shape.
7.
Put the pie crust in a steamer and steam it.
8.
After the crust is steamed, let it cool slightly, and then tear it apart one by one along the gaps around it.
9.
Take a dumpling wrapper, put an appropriate amount of filling in the middle, and fold the top and bottom, left and right sides symmetrically, and brush some egg liquid on the closing area to make it sticky.
10.
Repeat the other operations according to the eating process.
11.
Pour a little oil into the pan, add the wrapped potato shredded pancakes, fry on one side until slightly yellowed, turn the other side, then pour the beaten egg liquid, wait until the egg liquid has solidified and set it on the plate.
12.
The finished product!
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