Potatoes, flour, eggs, peanut oil, salt

Practice

1, wash and peel the potatoes and beat them into shreds; wash the shredded potatoes with water to remove the starch, drain the water, and stir the shredded potatoes with the right amount of salt.

2, the shredded potatoes slightly softened, beat the egg and mix well.

3, add the flour directly into the well-stirred shredded potatoes, and continue to stir well.

4: When the pan is hot, add a small amount of peanut oil and rotate the pan so that a thin layer of oil adheres evenly around the pan.

5. When the oil is hot, add a spoonful of shredded potato batter to the bottom of the pan, turn down the heat, and quickly use the bottom of a rounded spoon to evenly spread and press the potato batter.

6, the bottom of the color after the flip, continue to use the bottom of the spoon to spread the other side of the thin, and in the cake on the outside edge of the stick pan edge drizzle a little oil, so that the oil from the top to the bottom of the penetration.

7, until both sides made golden brown, out of the pan slices on the plate.

7.