Potato Sliced Ham Egg Cake Material: 1/2 potatoes, 2 eggs, 1 ham sausage, 1 spring onion, and proper amount of oil and salt. Exercise:

1. Prepare the required materials, peel the potatoes, wash them, shred them, put them in clean water to wash off the starch, and take out the clean water.

2. Dice the ham sausage, cut the onion into chopped green onion, knock the eggs into the bowl, break them up with chopsticks, and beat the egg liquid until it bubbles.

3. Add diced ham and chopped green onion, add salt and stir well.

4. Heat the pan with oil, add shredded potatoes and stir well, pour ham and egg liquid on the shredded potatoes, and fry on low heat until the egg liquid is slightly solidified.

5. Turn the egg roll over, continue to fry the other side, fry both sides of the egg roll until golden, turn off the heat, pour the egg roll out of the plate, cut it into eight pieces diagonally with a knife and put it in the plate.

Tip: Cut the shredded potatoes and put them in clear water to wash off the starch, so that they won't stick to the pan when frying. Don't put too many potatoes, just 1/2. If you put a potato, the amount of eggs should also be increased and fried twice.

Cold noodle ingredients: 200g noodles, chili 1, coriander 1, proper amount of oil and salt, chili oil 1 tablespoon, millet chili 1, 2 cloves of garlic, onion 1 slice and 2 tablespoons of soy sauce. Method:

1. Prepare the required materials, wash the ingredients, mince the onion and garlic, dice the peppers, cut the parsley into small pieces, and cut the pepper rings with millet.

2. Add water to the pot to boil, add noodles to cook, take them out, add 1 tablespoon sesame oil and mix well to prevent them from sticking together. Put them in a large bowl for later use.

3. Put diced pepper, minced onion and ginger and pepper rings into a bowl, add oil to the pot and heat until the oil smokes. Pour the hot oil on the peppers in the bowl and mix well.

4. Add soy sauce and a little salt to the bowl, mix well, pour the prepared sauce on the noodles, add 1 tbsp Chili oil, mix well with chopsticks, serve out and put on a plate, and sprinkle with coriander powder.

Tip: After the noodles are cooked, add sesame oil and mix well to prevent them from sticking together. Don't eat spicy peppers, put less.

Materials of the shredded radish egg cake: white radish 1/2, chicken breast 150g, egg 1, proper amount of oil and salt, onion 1, 2 slices of ginger, white pepper 1/2 teaspoons, and 3 tablespoons of starch.

Exercise:

Prepare the required materials, peel and wash the radish.

Cut radish into filaments

Put shredded radish into a large bowl, add salt and marinate for 10 minute. Marinate shredded radish until the water comes out, and wring out the water.

Cut the chicken into powder.

Put shredded radish and chicken into a large bowl, knock the eggs into the bowl, add starch, chopped green onion, Jiang Mo, white pepper and white pepper to remove the fishy smell of chicken, and stir evenly with chopsticks.

Heat the oil in the pot and scoop a spoonful of stuffing with a spoon.

Put it in a pot and pat it with a spoon to make a cake, not too thick.

Fry over medium-low heat. After the bottom of the radish cake is solidified, turn it over. On the other side of the frying, turn it over several times to see the degree of frying.

Fried golden on both sides, not too much, as long as the surface is golden, so it is crisp outside and soft inside, which is very delicious. Stir-fried and cut in half for easy eating.

Tip: Salt has been added when pickling shredded radish, and some salt has been lost. If it feels weak, add a little less salt when stirring, and the shredded radish will be soft when soaked in water. The curing time does not need to be too long. Medium and small fires are easy to cook, and medium and small fires are easy to cook.