Method 1 of instant noodle cake,

Material

Purple potato, flour and cooking oil

Method

1. Cut the purple potato into three pieces and steam for ten minutes on high fire. Peel.

2. Press the purple potato with the back of a spoon.

3. add 1g of flour, and stir while pouring boiling water until it is all flocculent.

4. After cooling slightly, make dough by hand, take a small piece and roll it into thin slices.

5. Drop a few drops of oil into the pot, pick it up and turn it so that the oil will stick to the bottom and around the pot evenly.

6. Add the rolled purple potato cake. Cover, low heat, two minutes.

7. Turn the cake over with a shovel. Before turning over, you should also dip a little oil in the pot. Cover, low heat, two minutes.

8. You can cook. Because the purple potato is steamed and the noodles are almost cooked, the cake must be cooked in four minutes.

9. I always bake five cakes. Cut the cake into four equal parts and serve on a plate.

Method 2 of instant noodle cake,

Material

1 cup of whole wheat flour, .3 cup of hot water, 2 tablespoons of flour, appropriate amount of cold water, 1 tablespoon of grape seed oil, and appropriate amount of salt

Method

1. Stir the flour and hot water into snowflakes by hand or chopsticks, slowly add cold water to form a very soft dough, and cover it with wet gauze for at least 3 minutes.

2. Make pastry: put oil in a pot and heat it over medium heat. When the oil is slightly hot, put 1 spoon of flour, then add a little salt and stir it with chopsticks, and then add the remaining 1 spoon of flour as appropriate; Be careful that the fire is not too big, and flour and oil can be used to synthesize mashed potatoes;

3. Hot dough is rolled into a big round disc, covered with cool pastry (it's not very easy to wipe, so you can just put pastry on the dough evenly), rolled into long strips, and then climbed up to form a round cake. Wait for 1-2 minutes before rolling the cake into 6 or 7 mm thickness (it can be slightly thicker if the surface is particularly soft, and thinner if the surface is hard, so that it is cooked);

4. Put 1 tablespoon of oil in the pan. After the oil is heated and rippled, add the cake, turn it over for 2 minutes on low heat, then turn it over for 2-3 minutes on low heat, and shake the pan from time to time to avoid sticking. Finally, turn it over for 1-2 minutes.

Method 3 of instant noodle cake

Ingredients

5g of flour, 2 eggs, and appropriate amount of onion, carrot, salt and oil.

Practice

1. Slowly add boiling water to the flour and mix well. When it is not hot, add eggs, chopped green onion, diced carrots and salt.

2. Knead the dough into a smooth dough for 1 minutes.

3. Divide the dough into equal-sized dough and roll it into thin skin.

4. After the pot is hot, spread a thin layer of oil and spread the bread.

5. Burn the front and back into golden yellow.