How to make pan-fried potato pancakes that are crispy on the outside and tender on the inside, and delicious when eaten?

Today I would like to share with you a nutritious and delicious "fried potato pancake". The pan-fried potato pancake is made by cutting the potatoes into thin strips, and then mixes them with carrots and peppers for a bright color, plus eggs, Mix tapioca starch, wheat flour, white pepper, edible salt, etc. into a thick consistency, put it into a pot and bake it until golden brown on both sides. The taste is crispy and delicious. Making a plate in the morning is nutritious and saves time. Let’s take a look at the details below. The process, if you like it, try it at home. Food: Potato, carrot hot pot Side dishes: Chili Ingredients: Raw eggs, tapioca starch, wheat flour Condiments: Salt, MSG, white sugar, white pepper Pan-fried potato pancakes - crispy and delicious first step

The next step is to prepare the food. First, we prepare 2 potatoes, peel the skin cleanly, cut them into slices first, then cut them into thin strips, and put them in a basin to set aside. Prepare a carrot in advance and cut it into thin strips. Most of the green pepper shreds are cut into thin strips and put together, mainly for color.

Put all the cut ingredients into the water. After cleaning, drain the water and put it into the basin again. Use a clean cloth to absorb the remaining water on it, so that everyone can season it. In this case, the smell will not escape easily. Season the food below

In the basin, add one spoon of salt, two spoons of MSG, and one spoon of sugar to enhance the freshness, then add a small amount of white pepper and mix, so that the seasonings are evenly wrapped in the fried potato shreds. and carrot shreds, then pour an appropriate amount of sesame oil and spread evenly to prevent the hot pot side dishes from leaking a lot of water during cooking. Beat in another egg and knead vigorously for a while to soften the potatoes and carrots and remove the water. Step 2

Finally add a spoonful of tapioca starch and 150 grams of flour, stir the hot pot side dishes into a sticky dough and set aside. After the oil in the pot for potato shredded cakes is gradually heated, put in a grinder, put the fried stuffing into the grinder, smooth the surface, and slowly take off the grinder. Once the green embryo is ready, everyone will make a few more cake doughs one after another. Keep the fire low and bake for about 2 minutes. Turn the potato shredded cake that was processed at the beginning to avoid burning.

At this time, the bottom edge of the potato shredded cake is almost burnt. Flip it over and bake for 2 minutes. When the other side is golden brown, turn it over again. Flip it several times and cook for 5 minutes. The potato shredded cake is cooked. It's ready to serve when the surface is golden brown.

Okay, a nutritious and healthy pan-fried potato pancake is ready. Technically difficult hot pot garnishes can be shredded into finer pieces, which are easy to fry and easy to shape. Before adding flour, the hot pot side dishes should be softened and the water removed to prevent a large amount of water from being released during baking.