How to make shredded potato and egg pancake

Food safety has always been a big problem in our country. With the exposure of problems such as gutter oil, more and more people have begun to switch from eating out to cooking at home, so that they can eat with peace of mind. The method of shredded potato and egg pancake is simple, which can effectively avoid eating gutter oil and ensure the health of themselves and their families.

1. Wash and peel the potatoes and cut them into strips. Try to cut them as finely as possible.

2. Cut the green onion into chopped green onion

3. Dice onion and cut carrot into thin strips

4. Pour shredded potatoes, diced onions, shredded carrots, and chopped green onions into a bowl, then crack 4 eggs into the bowl.

5. Add flour, salt and five-spice powder

6. Slowly add appropriate amount of water and stir evenly into a paste. Don't make it too thin.

7. Heat the oil in the pan, scoop a spoonful of batter and spread it thinly and evenly.

8. Bake slowly over low heat, press a few times with a spatula after turning it over to allow the dough to be heated evenly, and then brush a thin layer of cooking oil on it.

9. When both sides are golden brown, you can remove from the pan.

10. You can roll it up as a whole or cut it into small pieces, whatever you like.

11. It looks thin, and it looks appetizing, right?

The method of making shredded potato and egg pancake is simple and can be made in no time. It is suitable for people with a fast pace of life and busy work, and it does not delay work and study time.