Potato shredded egg pancake
Overview
What I ate the most when I was a kid was my mother’s shredded potato egg pancakes. Mix flour, eggs, shredded potatoes, salt, a little chopped green onion and water, put them in a pan and fry until both sides are browned, and then apply a layer of garlic and chopped chili made by my mother. It is so delicious. Simple ingredients become extremely delicious because of their original nature.
Tags
Ingredients
Steps
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First fry the shredded potatoes: wash the potatoes, peel them and cut them into thin shreds, put them in clean water and wash off the starch on the surface.
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Heat the cold oil in a pan, add peanut oil, add shredded potatoes and stir-fry.
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After frying the shredded potatoes until they become soft, add shredded green pepper. After stir-frying for a few times, add salt and light soy sauce to taste. Serve out and set aside.
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Blanch two spinach heads and put them in a food processor to make spinach juice.
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Put spinach juice into a food bowl and add flour.
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Add salt.
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Blend into a fine paste.
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Brush the pan with a thin layer of peanut oil in advance, pour the spinach paste into the pan, and shake the pan to spread the spinach paste evenly on the bottom of the pan.
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When the surface is about to set, crack in an egg and spread it with a spoon.
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Sprinkle in some black sesame seeds.
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Turn over, spread the shredded potatoes on the spinach cake, and roll it up.
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Let’s eat deliciously!
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Children like to eat it very much.
