How to make egg pancakes with shredded potatoes

Eating out often is neither healthy nor economical, but we often don’t have time to cook. A dish like egg pancake wrapped with shredded potatoes can solve this problem. This dish is simple to prepare, delicious, healthy, and takes only a short time to prepare. It can be prepared immediately while you are waiting in line for your meal.

1. Make the pancakes first. Put 2 paper cups (medium size) of ordinary flour into a bowl, beat 2 eggs, add 1 teaspoon of salt, and the flour is about 200 grams.

2. Use a spoon to stir the eggs and flour first, then add water to the flour several times, stirring evenly while adding.

3. Stir until it becomes a thick and smooth egg batter. There should be no lumps. It should drip smoothly into a line when scooped up. It should not be too thick or too thin.

4. Put a proper amount of oil in the pan, hold the handle and turn the pan to let the oil flow evenly across the bottom of the pan.

5. Then pour out the excess oil

6. Heat the pan to 70% over medium-low heat. Pour a large spoonful of batter into the pan from the center. The batter will naturally spread around. The amount of batter determines the thickness of the pancake. Please control the amount of batter according to the size of your own pan. The thickness of the pancake I made is about 1 mm.

7. Use the back of a spoon to make circular motions from the center of the pot to the sides to spread the batter evenly.

8. When the batter on the top is solidified

9. Turn it over and continue to fry the other side over medium-low heat.

10. Fry the other side until golden brown.

11. Serve and let it cool down

12. Make all the egg pancakes in this way and set aside.

13. Next, stir-fry the potato shreds, cut the potatoes and carrots into shreds, and soak them in water for ten minutes

14. Wash several times to remove the starch from the potatoes, then blanch the shredded potatoes and carrots.

15. After blanching, pour out and rinse with cold water, drain and set aside

16. Cut the green onion into chopped pieces and mince the garlic.

17. Heat the wok with a proper amount of oil until 70% hot. Add chopped green onion and minced garlic and fry until fragrant.

18. Pour in shredded potatoes and carrots and stir-fry quickly over high heat

19. Add a spoonful of oyster sauce and a spoonful of salt for seasoning

20. Stir-fry again over high heat. I made it for my children, so it is relatively light. You can add more ingredients when stir-frying shredded potatoes, such as green and red peppers, red dried chili peppers, and Sichuan peppercorns.

21. The egg pancakes and potato shreds are ready. The thickness of the pancake is about 1 mm. The amount of flour and eggs in the recipe can make about 8-9 pancakes.

22. Take an egg pancake, put it with the side facing downward facing upward, and spread a layer of shredded potatoes and carrots on it. Don't put too much, otherwise it will be difficult to roll. In addition, leave a certain distance around the edges of the pancake, about 0.8 cm

23. Roll up the pancake from one end to the other, and make sure it is tight.

24. The rolled pancake is as shown below.

25. Use a sharp knife to cut from the middle of the roll, like a saw, to split the roll into two.

26. Place the cut rolls on a plate

27. Prepare the other rolls and place them on plates.

28. Nutritious and delicious egg pancakes with potato shreds are ready

29. Change your perspective

30. Do you like this neat and tidy breakfast option?

Have you learned how to make this simple dish of egg pancake wrapped with shredded potatoes? Do you feel a sense of accomplishment when you cook successfully? This is taste bud bliss.