2 potatoes (400g)

3 eggs

Proper amount of salt

2 shallots

Half a bowl of flour

3 eggs

Methods/steps

Two large potatoes, peeled, washed and ready. Note that peeled potatoes should be soaked in cold water to avoid blackening if they are not cooked immediately, but they should not be soaked for too long, otherwise the nutrients will be lost.

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I use a shredding tool to wipe potato shreds. It needs to be thinner. It is not recommended to cut with a knife. The knife cuts harder and the shredded silk is softer. At the same time, it is impossible without a good knife fluid.

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Add chopped chives, salt and salt into the shredded potatoes, and master the amount of potatoes by yourself, not too salty.

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Beat in three eggs.

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Add half a bowl of flour. If you like potatoes, put less flour, otherwise you can put a little more.

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Finally, stir into a paste. If you feel a little dry, you can add a little water.

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Pan or my six-pan brush oil.

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2 spoon a cake, put it in a plate and heat it.

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Turn over both sides until both sides are golden and ripe. If you like to eat oily food, put more oil, otherwise, put less oil.

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END

matters need attention

It is best to wipe the shredded potato with a tool. After adding salt, the shredded potato will collapse, which is beneficial to operation and ripen quickly.

Potatoes should be eaten with large potato pieces, smooth skin, fresh fruit, no germination and no green.