Ingredients: potato 80g, carrot 40g, egg yolk 1 piece, low-gluten flour 20g, water 30g, chopped green onion, and black sesame seeds.

Practice:

1. Cut potatoes and carrots into shreds, blanch and cook, then take out and control the water.

2. Add flour, water and egg yolk into the bowl and stir well, then add cooked potatoes and shredded carrots and stir well again (if you add whole eggs, you don't need to add water).

3. Brush the oil in the pan, add shredded potatoes, spread them into a circle, sprinkle with black sesame seeds, fry until both sides are golden, and sprinkle with chopped green onion before taking out.