Sweet Potato Flour and Egg Crust
1.
Prepare the ingredients.
2.
Add water to the sweet potato flour.
3.
Stir until there are no particles.
4.
Knock in 3 eggs.
5.
Divide the eggs and sweet potato flour as evenly as possible and sift them (this step can also be omitted).
6.
Mixed sweet potato flour and egg liquid.
7.
Heat up the pan and brush with oil in the pan (a thin layer is fine, the oil must not be too much, otherwise it will foam).
8.
Low heat throughout the process, pour the egg mixture, shake the pot quickly, so that the sweet potato flour and egg mixture quickly spread over the entire pot noodles.
9.
A thin layer.
10.
Slightly set the shape, the sweet potato flour and egg liquid will slightly tilt up on the side of the pot, and it will be fine when it is separated from the pot noodles.
11.
Lift gently along the edge of the pot.
12.
Oh thin, let's take a close-up.
13.
Spread out one by one and stack them together.
14.
Volume grows into circles.
15.
cut to shreds.
16.
Raise the pot and burn the oil.
17.
When the oil is 50% hot, add garlic leaves and saute until fragrant.
18.
Bring to a boil with slightly wider water.
19.
Add the sweet potato flour and egg shreds and cook for a while, add salt, and season with chicken essence.
20.
Get up and eat.
21.
Would you like a bowl?
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