Health benefits
Potatoes: detoxify
Carrots: strengthen the spleen
Eggs: protect eyes and improve eyesight
Ingredients
Potato ( Half ) | Carrot ( 1/3 root ) |
Scallions ( 2 ) | Eggs ( 1 ) |
Flour ( 30g ) | Salt ( 3g ) |
Oil ( 10g ) |
How to make shredded pancakes
1.Shred potatoes and carrots, and shred green onions.
2. Put shredded potatoes and carrots into a bowl, add salt, stir evenly, and marinate 20 minutes.
3. Marinate until the shredded vegetables become soft, add shredded green onions and stir evenly.
4.Add eggs and mix well.
5.Add 30g of flour and stir evenly.
6. Stir the vegetable batter.
7. Brush the cold pan with oil.
8. Without turning on the heat, pour an appropriate amount of vegetable batter and spread it into a small round cake shape.
9. Fry over low heat until the vegetable cake is set and the circumference of the vegetable cake changes color and solidifies, turn over.Fry both sides until the surface is golden brown.
10. Finished product picture.
Tips
1.The shredded vegetables must be cut into fine pieces, otherwise they will not be cooked easily.2.The cut shredded vegetables must be salted until soft before being used for making cakes.3.The spread round cake should not be too thick, otherwise the cake will not be cooked easily.4.Always use low heat during the pancake process.
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