Shredded potato, egg and cheese pancake
Overview
How to cook Shredded potato, egg and cheese pancake at home
Tags
Ingredients
Steps
-
Grate the potatoes, beat two eggs into the egg liquid, and add an appropriate amount of mozzarella cheese. Grate the potatoes and stir-fry with the eggs. Add a little chopped green onion. It is worth mentioning...the potato shreds need to wash out the starch. Add the potato shreds first and then pour the egg liquid. This is different from our usual scrambled eggs. In order to make the eggs more tender... put mozzarella cheese... of course anything can be used. I only have mozzarella at home. Serve it out when the water is almost gone...
-
I started to make the dough while the filling was cooling down. I had a lot of dough on my hands... so I didn't take a picture... It's a bit like making the dough for Thousand-Fruit Pancakes... but that one would be a little soft... So I used warm water to make the dough, then coated it with lard, folded it and flattened it with a rolling pin. I folded it about three or four times to let the lard evenly knead into the dough... The pancakes fried in this way will be crispy on the outside and super soft on the inside. I think the elderly who don't have good teeth like this will like it very much...
-
Divide the dough and filling into equal parts, and now wrap it up, like pinching the pleats of a steamed bun... After making sure that the filling is all wrapped... press it into a suitable round cake size with your hands, and fry it in the pan... I forgot to take a picture of this step... When frying, let the cake keep turning in the pan, so that it is not easy to burn... and it will not burn at all
-
Then the finished product suddenly passed through... the cake will not burn if it rotates in the pan...
-
Salty and fresh...the outside is crispy and the inside is very soft. Children will probably like it very much. After all, cheese is included
