Potato shredded cake

Overview

Potatoes nourish the stomach and spleen, lower blood pressure and prevent stroke. Rich in starch, potassium, B vitamins and vitamin C. Eat it stir-fried, eaten cold, stewed, or pan-fried. It's delicious no matter how you eat it, and you'll never get tired of it.

Tags

• pasta
• home cooking
• pregnant women
• maternity
• old man
• cake
• students
• big potato
• clear water
• flour
• oil
• green onions
• salt
• white pepper

Ingredients

Steps

1. 1 Get the ingredients ready.

   

2. 2 Grate the potatoes into thin strips with a grater, or cut into thin strips with a knife. Chop green onions.

   

3. 3 Put the shredded potatoes into a container (no need to wash them), add chopped green onions and salt, and marinate for a few minutes to make the shredded potatoes softer. (If you like peppery flavor, add a little white pepper at this time. I didn’t add it. I think the original flavor is more fragrant)

   

4. 4 Add flour (it doesn’t matter if you use more or less flour. Just stick the potato shreds together. If there is less flour, the aroma of the potatoes will be stronger. If there is more flour, the cake will be softer and waxier. It’s up to your personal choice)

   

5. 5 Pour in appropriate amount of water and stir into a paste.

   

6. 6 Heat the frying pan, pour in oil (olive oil is also very fragrant), use a spoon to scoop out a spoonful of batter and spread it into a round shape (or fry a whole flatbread and cut it into pieces with a knife)

   

7. 7 Fry one side until golden brown, then flip over and fry until cooked through.