Because flour mainly plays the role of solidification, so as to form a non-loose omelet. However, lotus root starch can also play the same role. Lotus root starch, like flour, has the function of solidification and molding. So when we make egg cakes, if there is no flour around, we might as well make egg cakes with lotus root starch, and the effect is equally impressive.
It is also very simple to make egg rolls with lotus root starch. First of all, we need to prepare an appropriate amount of eggs, just two or three on one side, and then beat the eggs in a bowl and mix them evenly. Then add a proper amount of water to the bowl, then pour in a proper amount of lotus root starch and stir until it becomes sticky. Then, we need to make seasonings. We can pour a proper amount of salt, soy sauce, pepper and sesame oil into the prepared egg liquid, stir it evenly, and then put it in a pot and fry it slowly. When the fried eggs are golden on both sides, they can be taken out of the pan and eaten after being completely cooled.
If you like to eat vegetables, you can also prepare your favorite vegetables, then shred them, pour them into the egg liquid prepared in advance, stir them evenly, and put them in a pot to fry until both sides are golden. But we try to choose some vegetables with less water, otherwise the water in the vegetables may penetrate into the egg roll, which will make the egg roll sparse and not fragrant enough. If you like vegetables with enough water, you can shred them, absorb some water from them with kitchen paper, and then fry them in a pot until they are golden on both sides.