Potato

750g

Supplement

Scallion

1 stick

Flour

100g

Salt

5g

Thirteen spices

1g

Pepper powder

1g

White pepper powder

1g

Cooking oil

Moderate

Steps

1. Peel the taro and rub it into a thin thread

2. Rinse the rubbed taro threads with cool water to remove the starch and control the water

3. Put chopped green onion, thirteen spices, pepper, white pepper and salt on the water-controlled taro threads. Burn a spoonful of hot oil and splash it on top.

4. Put 100 grams of flour and mix well

5. Heat a skillet, put in the appropriate amount of mixed taro, use a spatula to flatten and organize the edges, turn off the medium-low heat, about 2 to 3 minutes.

6. Shake the skillet, hear the sound of "swish" is a good poi, turn over, and wait another 2-3 minutes, the other side of the good cooking can be out of the pan.

7. Crisp and fragrant taro cake cake can eat it! With a bowl of icing sugar mung bean porridge, very delicious!

7.