Ingredients: 50g of salmon, a section of shallots, 60g of potatoes, 20g of eggs 1 piece, 20g of carrots, and 0g of common flour1piece.

1, potatoes are shredded, shallots are chopped, salmon is peeled and cut into small pieces, carrots are shredded;

2, shredded potatoes and carrots are blanched, shredded potatoes and carrots are blanched and the water is too cold, and shredded potatoes and carrots are controlled to dry water;

3. Add ginger slices to the salmon to remove fishy smell, marinate for 10 minute, put the marinated salmon into a food supplement machine, and break the salmon and take it out for later use;

4. Beat the eggs into egg liquid, put the chopped salmon and chopped green onion into the egg liquid and stir well;

5. Add flour to the shredded carrot and potato, then add a small amount of baby soy sauce and complementary food oil, and stir the shredded carrot and potato evenly;

6. Add a little complementary food oil to the pot when it is slightly hot, spread the shredded potatoes and carrots into the pot, fry the potato cake slowly on low heat, and turn it over after the potato cake is basically shaped and discolored;

7. After turning over, pour half of the salmon egg liquid and smear it on the potato cake. When the salmon egg liquid is slightly solidified, turn over again, pour the other half of the egg liquid on the cake, fry it slowly for a few minutes on medium and small fire, then turn over, and fry the eggs on both sides until golden and mature. You can go out of the pot.