1 potato, kelp, bean sprouts, chili pepper, green chili pepper, flour, 4 eggs, garlic, black sesame, thirteen spices, salt, sesame sesame oil
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Instructions
1. Cut the potatoes into shreds and rinse them with cold water 3 times.
2. Cut the pepper into shreds and smash the garlic.
3. Boil water, boil shredded potatoes, bean sprouts and kelp for a while, then chop them. Pour cold water through it again, put it into a basin, and mix well.
4. Add garlic, sprinkle with salt, thirteen spices, and chicken essence.
5. Pour oil into the hot pan, add Sichuan peppercorns and Chaotian pepper until fragrant, take out the Zanthoxylum bungeanum and Chaotian peppercorns.
6. Pour the cooked oil on top of the vegetables, then pour in the sesame oil and soy sauce, and stir evenly.
7. Mix the egg liquid and batter (flour + appropriate amount of water) separately.
8. Preheat the pan, grease it with oil, and pour the batter first.
9. After the batter is solidified, pour in the egg liquid, sprinkle with black sesame seeds, and fry until golden brown.
10. Place the fried pancakes with the batter side facing up, serve, and roll them up like rice dumplings.
Tips?
1. The pepper oil produced by the peppercorns and Chaotian pepper is very fragrant and is best mixed with vegetables.
2. When making pancakes, the batter should be stirred to become liquid, thin and tender, and taste delicious.