First, the method of shredded potato cake: main ingredient: potato, an auxiliary material: flour, moderate amount of ham and moderate amount of eggs. Two methods: wash potatoes, peel them, slice them, and then cut them into filaments. Add shredded ham to the cut potatoes, beat in two eggs, pour in about half a bowl of flour, sprinkle a little salt, and then stir all the ingredients evenly and set aside. Prepare a flat-bottomed non-stick pan or electric baking pan, brush a thin layer of cooking oil on the bottom of the pan, scoop a spoonful of potato batter into the pan, spread the batter into pancakes with a shovel, and sear until both sides are golden and cooked.
Second, the potato cake practice second ingredient: potato accessories: carrot and egg practice: peel the potatoes and carrots separately, then cut them into filaments and put them in a bowl. Then add a little spiced powder, a little salt, a little oyster sauce, a spoonful of flour and a little water to the bowl and stir them into a paste for later use. Brush the pan with a thin layer of cooking oil, spoon a spoonful of batter into the pan, spread it flat, spread it into pancakes, hollow it out in the middle to make it into the shape of a bird's nest, then put an egg in the hollowed-out place, fry it with low fire and bake it until both sides are golden.
Third, the potato cake method three main ingredients: potato flour accessories: green pepper shredded pepper section practice: add a small amount of edible salt to the flour, divide the flour into two parts, add a proper amount of boiling water to half, and add a proper amount of cold water to half, then stir them into flour wadding in turn, put on disposable gloves, and mix the two kinds of flour wadding together by hand to knead into smooth dough. After awakening for about 20 minutes, put the dough on the panel, rub it into long strips, cut it into flour paste with equal size, flatten the flour paste, roll it into dumpling wrappers with a rolling pin, grease the surface of the dumpling wrappers, then stack about five dumpling wrappers, roll it into bigger pancakes with a rolling pin again, and steam it over high fire. Prepare a wok, stir-fry shredded potatoes and shredded green and red peppers, add pepper segments, salt and appropriate amount of rice vinegar, and make hot and sour shredded potatoes. Uncover the steamed pancakes layer by layer, wrap them with shredded potatoes and roll them up.