Potato Carrot Egg Pancake

Overview

Quick breakfast, whatever is useful.

Peel the carrots and potatoes and cut into shreds.
Take two eggs, add the egg whites to the shredded potatoes and carrots, and set the egg yolks aside.
Add appropriate amount of flour, a little salt and chicken essence.
Mix well, if it is too dry, add a little water as appropriate.
Brush a layer of oil into the pan and heat it up.
Put an appropriate amount of half of the shredded carrots and potatoes in the pot (I made two pancakes with the amount of these ingredients), and use chopsticks to stir it up to make it thinner in the middle.
Spoon the egg yolk into the center.
Fry both sides over medium-low heat.
Take it out and serve it on a plate.