Ingredients for crispy and delicious shredded potato egg pancakes: 1 potato, half a bowl of flour, 1 egg, chopped green onion, salt, and pepper (or allspice).
Steps: 1. Peel the potatoes, wash them, and grate them into thin strips. Also grate the carrots.
2. Crack an egg into the shredded potatoes and carrots, add chopped green onion, flour, salt, pepper, and half a bowl of water and stir evenly.
3. Heat oil in an electric pan, spread the potatoes flat, and fry over medium heat for 5 minutes. You can cover them to make them easier to cook.
Ingredients for seasonal vegetable salted egg porridge: 50g rice, 1 raw salted duck egg, a little lettuce, a little salt, a little chicken essence, a little shredded ginger, a little salad oil. Procedure 1. Wash the rice, leave a little water in the bowl where the rice is placed, and add
Add a small amount of salt and salad oil and let the rice soak for 30 minutes. After half an hour, pour the rice into a pot of boiling water, set it to medium heat, and use a stirrer to stir in one direction.
(Prevent the rice grains from sticking to the bottom.) 3. Prepare some shredded ginger, lettuce and 1 salted duck egg.
Crack open the salted duck eggs.
Dice the salted duck egg yolk, beat the egg white with chopsticks, shred the lettuce, and set aside shredded ginger.
4. Keep stirring the porridge in one direction.
Until the rice grains bloom and the porridge becomes crispy.
Add some salad oil.
Add a little chicken essence.
Add shredded ginger.
Add salted egg yolk.
Add salted egg white.
Add lettuce.
Give it a stir.
Salted egg yolk cooked in pot.
Serve in a bowl.
That’s it.