Everyone knows that sweet potatoes taste very sweet, so many people grind sweet potatoes into powder and use them to make various cakes. In this way, the cakes taste very fragrant, but when making sweet potato cakes

, we will find that sometimes the residue may fall off. In order to prevent the sweet potato from falling off, we can add some rice flour appropriately. So what are the methods of making various sweet potato flour cakes? Ingredients: sweet potato starch, eggs, chopped green onion,

Method for making refined salt: Prepare the required materials; add eggs to the sweet potato starch and stir well, then add an appropriate amount of water and stir evenly again; add chopped green onion and an appropriate amount of salt and MSG to the stirred sweet potato starch, stir again; add to the pot

Heat an appropriate amount of cooking oil, then pour the stirred sweet potato starch into the pot in three batches. Use the back of a spatula to slowly apply the starch in the middle of the pot to both sides of the pot to make the thickness of the starch in the pot equal. Be sure to use

Slowly apply over low heat until there is no more water in the pot and serve; repeat the above steps for the remaining two times until the prepared sweet potato starch is used up.

After taking it out of the pan, wait for the pancake to cool down a bit and then cut it into small pieces with a knife for consumption.

Finally, the fragrant sweet potato flour pancakes are ready.

Ingredients list: Amount of sweet potato flour: two and a half cups of rice, two eggs, a handful of chives, an appropriate amount of cooking oil, one and a half tablespoons of salt, half a tablespoon of chicken essence, and an appropriate amount of light soy sauce. Cooking step 1: First, pour the sweet potato flour into a basin.

I use a cup to measure rice. If you don’t have one, you can use a bowl. It should be about one bowl and one-third of the bowl. You can adjust it yourself. If it’s thin, add some sweet potato starch. If it’s thick, add some water.

2. Take a handful of chives, wash and cut into chopped green onions! Then pour in the sweet potato starch! 3. Pour in the chopped green onions and beat two eggs.

4 Add a bowl and a half of water to make a paste. Add one and a half spoons of salt, half a spoon of chicken essence, and an appropriate amount of light soy sauce. The water does not have to be what I said, it depends on the situation. 5. Heat the oil over high heat, and the oil temperature should be 50%.

It looks hot and you can feel the heat with your hands.

Then add the prepared potato starch and fry until it forms, then turn it over and fry again.

Be sure to add more oil or you will fry the 6. Fry until both sides are golden brown and then put it on a plate. If it feels too big, you can cut it into small pieces! Tips: This dish is very oily, so don’t be reluctant to add oil! Also

Just don't put it in the pan at once, as it won't cook until it's cooked, and you'll have to fry it five or six times. You have to refill the pan with oil before each frying, and you have to stir it every time you pour in the potato starch, because the potato starch will precipitate.

If you don't stir it, it will be extremely thin and not formed, and the bottom will not be cooked because there is too much potato starch.