Spring cake shredded potato
Quote:The word "gentle" was first heard,Or in Lin Huiyin's autumn, this autumn------This is autumn, autumn,The wind should be gentle;The sun still smiles with that smile,Glittering with gold and silver, boastingHe really doesn't have muchThe most extravagant morning and evening!--------I think it's the most appropriate way to describe spring cake shredded potatoes. No crispness of scallion cake; The fragrant fruit of the thousand layer cake; The publicity of mince pie is so annoying that you have to spray oil before you bite it!The egg noodles and the clear water are quietly turning around at the bottom of the pot. It's natural, just like it came out of a pot. The low-key is distressing. It's not the kind of tooth flicking, and it's not the so-called instant melting, soft, fragrant. Oh, it's still soft. Most appropriate. What's more, there are appropriate potato shreds rolled inside.
Step 1 . Two eggs, 100g noodles, 550ml clean water (cold) (more than one mineral water bottle), a little salt, and some chopped chives. Beat the eggs in the noodles, gradually pour them like cold water, and quickly stir clockwise (add water while stirring).
Step 2 . Pour olive oil into a non stick pan and turn it around to evenly heat the pan and ensure the average distribution of oil in the pan bottom. Put the back of your hand on the bottom of the pot and try the oil temperature (be careful of scalding). After the oil is heated, 1/5 of the raw materials are added. Pick up the pot and let the raw materials gradually fill the bottom of the pot with the gravity. Whether the cake is round or not depends on whether the pot is round or not.
Step 3 . If you don't know how to "bump the spoon", turn the fire to low, use a spatula to turn the cake over slowly. Bake it again. (Insert partner potato shreds first)
Step 4 . Serve.
Step 5 . Roll it up. Served with hot porridge, Korean chili sauce and garlic cloves.
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