Raw materials:

Potatoes and eggs.

Practice:

1, potatoes are washed, peeled and shredded;

2. Wash the potato shreds with water to remove starch and drain the water;

3. Stir the shredded potatoes with appropriate amount of salt;

4. After the shredded potatoes are slightly softened, beat in the eggs and mix well;

5. Add flour directly into the evenly stirred shredded potatoes and continue to stir evenly;

6. After the pot is hot, add a small amount of peanut oil, lift the pot and rotate it, so that a thin layer of oil is evenly attached around the pot;

7. After the oil is hot, scoop in a spoonful of good potato batter and put it at the bottom of the pot, turn to low heat, and quickly spread the potato batter evenly with the bottom of the round spoon;

8. Turn over the bottom after coloring, continue to flatten the other side with the bottom of the spoon, and put a little oil on the top and outside of the cake to let the oil penetrate from top to bottom;

9, to be double-sided baked into golden yellow, out of the pot slice plate.

Tip:

1, the thinner the cake is pressed, the faster it is cooked and the more delicious it tastes;

2. Step 7 Don't rush to turn over the cake when the batter is not completely solidified, otherwise it will not be easy to scoop it up completely;

3. Don't add oil at one time, pour it in a little bit along the side of the pot according to the situation, so that the potato cake made is uniform in color and mellow in taste.