Lotus root egg cake

Overview

The leftover lotus root residue from making lotus root starch is best used to make pancakes. It is not as crispy as lotus root grains, but more tender and soft. It is also easy to eat even if you have bad teeth. With eggs and chives, it is delicious and tender!

Tags

• staple food
• home cooking
• breakfast
• cake
• egg
• flour
• lotus root
• onions
• salt

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Clean the lotus roots.

   

3. 3 Add water to make juice.

   

4. 4 Strain, boil the lotus root juice into lotus root starch soup, and use the remaining residue to make cakes.

   

5. 5 Add flour, eggs, chopped green onion, and salt to the lotus root residue.

   

6. 6 Mix well to form a thicker batter.

   

7. 7 Heat the oil in a pan, spoon the batter into the pan, fry over medium heat until it is set, and turn over.

   

8. 8 Fry both sides until golden brown.

   

9. 9 Salty, fresh and tender, lotus root egg pancake.