Carrot and Potato Egg Pancake

Overview

I made three pancakes with this amount, and one pancake did not add eggs. After eating it, it’s still delicious with eggs😲

Tags

• staple food
• home cooking
• breakfast
• egg
• flour
• potatoes
• sichuan pepper powder
• carrot
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the required ingredients

   

2. 2 Shred carrots and potatoes (try to cut them as finely as possible so that they can be shaped later)

   

3. 3 Put shredded carrots and potatoes into a bowl, add salt

   

4. 4 Add pepper powder

   

5. 5 Add pepper, stir evenly, and marinate for 5 minutes to soften the shredded potatoes and carrots

   

6. 6 Pickled carrot shreds and potato shreds, add flour

   

7. 7 Mix evenly and coat each stick with flour

   

8. 8 Roll the ball into a ball with your hands and flatten it into a round cake

   

9. 9 Use a rolling pin to make a hole in the middle of the cake (the hole should be big enough to hold an egg yolk)

   

10. 10 Heat the oil in the pan until it reaches level 7, then add the cake base (round hole facing up)

    

11. 11 Fry over low heat until the bottom is set

    

12. 12 Crack in the eggs and continue to fry over low heat. Use a spoon to pour hot oil onto the surface. When the surface of the egg yolk solidifies, turn over and continue to fry over low heat until cooked

    

13. 13 Appreciation of finished product pictures

    

14. 14 Appreciation of finished product pictures

    

15. 15 Appreciation of finished product pictures