Potato chip cake is a dish, and the key raw materials are potatoes, dry flour, pepper and so on. It is delicious, nutritious and easy to digest and absorb. It is beneficial to the recovery of patients with high blood pressure and nephritis edema. Stir-fry shredded potatoes and carrots with your hands, make them looser, add salt, stir wheat flour (tapioca starch can also be used, which will reduce the gluten and make the skin more crisp) evenly, comb them into an annular exothermic oil pan and fry them on low fire. They can be squashed with a shovel and cooked more easily. After a few minutes, they can be turned over, and the potatoes can be washed on both sides. After boiling, peel them and synthesize purple potato paste under pressure: after peeling carrots, use hot water.

Add carrot powder, sausage powder and a little salt into purple potato paste and stir to make two small hamburgers with cassava starch on the surface. Boil the oil in the wok, put in the shredded potato cake, and fry it with low fire until it is light yellow on both sides. When giving it to children, you can pour a small amount of tomato sauce. After the shredded fried potatoes are planed, there is no need to make tea. Because the potatoes themselves contain cassava starch, the setting depends entirely on this cassava starch. If the cassava starch is removed by soaking in water, it will not be very good. Don't use too little oil, it will stick to the pot.

After frying for a while, gently promote the potato chip cake with a frying spoon. If it can completely roll in the pot, it means that the bottom edge is fried, and it can be turned over at this time. Wash the potato first. Because there is a lot of soil or soil dust outside the potato, after washing it, peel off the walnut skin with a peeler, then cut it into silk, put it in water to wash the flour on the surface, take it out and put it in a basin. Wash and cut chopped green onion. Put a small amount of white sugar, a small amount of pepper and a little salt into the fried potato shreds, then stir well, then put the wheat flour into the fried potato shreds, add appropriate cold water, sprinkle the onion segments on them, and stir well again.

Bring the wok to a boil, brush some vegetable oil, and bring it to a boil. Then put the fried potato noodle paste into the wok, fry it with medium and small fire, and fry it on the other side when one side is golden yellow. When both sides are fried, the potato pancakes can be served. Peel potatoes and carrots, shred them, roll sausage into pieces, beat raw eggs, add chopped green onion, allspice powder, tapioca starch, soy sauce, oil consumption, salt and white sugar, stir well, heat the wok to 50% heat, pour the mixed shredded carrots and fried potatoes into the wok, evenly spread them, gradually heat them with slow fire, and fry them until they are yellow and turned over, and then take off the wok.