Materials:

Potatoes, lentils, salt, eggs, cooking oil, onions, pepper powder, flour, oil consumption, jiaozi seasoning, pepper, soy sauce.

Practice steps:

Step 1: Peel the potatoes first, then scrape them into shreds, boil the water in the pot, blanch the shredded potatoes for one minute, and then take them out for later use. Cut the lentils into shreds, put them in a boiling pot and blanch for three minutes. When blanching the lentils, you can put some salt to enhance the flavor, and then put them together with shredded potatoes.

Step 2: Beat 4 eggs into the bowl, add a spoonful of salt and mix well. Brush a layer of oil in the pan, pour the egg liquid into the pan, spread the egg liquid into an egg skin with a small fire, and pay attention to keeping the integrity of the egg skin as much as possible. If there is more egg liquid, you can pour it twice and spread two egg skins.

Step 3: Prepare a chopped green onion, pour it into shredded potatoes, add a proper amount of pepper powder, burn a little hot oil, pour it on the top of the green onion to stimulate the fragrance of the green onion, and then stir it evenly for later use.

Step 4: Prepare the dumpling skin in advance (or make it now), brush a layer of oil on it, stack a layer of dumpling skin, and repeat it for 6-8 times. Then roll this thick dumpling skin into a dumpling skin twice as big with a rolling pin, put it in a steamer and steam it for 8 minutes on high fire.

Step 5: At this time, cut the steamed egg skin into strips and put it with shredded potatoes. Add a little oil consumption, jiaozi seasoning, pepper, soy sauce and salt, and mix well again.

Step 6: Take out the big dumpling skins after steaming, separate them one by one while they are hot, and put a proper amount of prepared dishes on each one. The method of wrapping them is to face each other first, then roll them vertically and roll them into a cylinder.

Step 7: Brush a layer of oil in the pan, put all the potato rolls in the pan neatly (with the opening facing down), turn on low heat and fry slowly 1 min, and fry the bottom until golden.

Step 8: after frying, pour in the stirred egg yolk liquid along the side of the pot, cover it, and simmer for 2 minutes. After 2 minutes, the egg yolk at the bottom is bonded to the potato roll, and the egg yolk smells very fragrant and can be eaten after being served.