The way to eat potato cakes often is not to add eggs or water, so that children are not tired of breakfast.

Breakfast potato cake is crisp and has better nutritional value without eggs and water. Potatoes are one of the most common and economical vegetables in our life. It can be made into staple food or side dishes as snacks, and there are countless ways to eat it. With the coming college entrance examination, the first thing parents should do is to take good care of their children's diet. Breakfast is the most important meal of the day, which really exhausts the efforts of the treasure mothers. Nutrition should be delicious, and craftsmanship should be simple. Now the weather is getting hotter every day, so it's best to eat light and delicious food in the morning. It's best to eat more foods with less calories.

Today is the exhibition of dried potatoes. The ingredients used are potatoes, carrots and quail eggs. Eggs, flour and water are used to make potato pancakes. The potato cake made in this way is soft and waxy. The potato cake I made today doesn't need water or flour. The taste is crisp, the more you eat, the happier you are, and the method is simple.

[Dried potato chips]

A potato, half a carrot, quail eggs, salt and starch.

[production stage]

1. First, we peel potatoes and carrots and clean them with thin thread.

2. Potatoes and shredded carrots don't need to be washed, just put them in a bigger bowl. After the potatoes are shredded and washed with water, the starch on the surface will be lost. We can add the right amount of starch, season with salt and mix well. Dip some starch into each shredded potato, and the potato cakes we make will become more brittle only when they are cooked.

3. Heat the pot or pancake, apply a layer of oil, stir the potato shreds evenly, put them in the pot, spread them into a small circle, and drill a small round hole in the middle.

4. Beat a quail egg in a small round hole, cover it with a lid, cover it with a small fire and fry it slowly.

5. After shaping one side, turn the other side over and fry. After the electric bread drops are heated on both sides, the potato cakes can be cooked quickly.

6. If both sides of the millet cake are fried into golden brown, the potato cake will be much thinner than before, and the edge will become brittle, so it can be cooked. Breakfast potato cake is crisp and nutritious without eggs and water.

The potato cakes made in this way are better and not greasy. Without water and eggs, potato cakes are crisp. If you want to eat soft glutinous rice, please put the eggs in the potato room, mix well, add some flour or starch, and fry them in the pot. This is also delicious. Friends you like can try it. Very delicious.