Shredded potato rolls

Shredded potato rolls

Introduction:

"The flour cake with eggs has a golden surface, which is very attractive; the crispy mustard tuber has a richer taste; the carrot and green pepper have a more beautiful color; the meat has a more enjoyable taste."

Production steps:

Step 1: prepare materials.

Step 2: put the shredded potatoes into the water with fish eye blisters. When the water in the pot is boiling, take out the shredded potatoes and put them into the prepared cold boiled water to cool and set aside.

Step 3: start the pot again and add water. Blanch the vermicelli soaked in cold water in the pot. After boiling, remove the vermicelli.

Step 4: then blanch the carrots.

Step 5: marinate the shredded meat with soy sauce, put it into three mature oil pots and stir fry it.

Step 6: put shredded potatoes, noodles, carrots and fried shredded meat into the pot, add mustard, green pepper and pepper oil, and stir well.

Step 7: add eggs in water, mix well, add flour and stir into batter.

Step 8: heat the pan, turn off the heat when the pan is hot, then put a small amount of oil in the pan evenly, pour in the batter, and then turn the pan continuously to spread the batter evenly in the pan as far as possible; after the cake is set, turn on the medium heat and cook it for one minute. When the edge of the cake is raised, turn it over and cook it well.

Step 9: brush a layer of garlic sauce on the surface of the pie and roll the stuffing inside. Put everything in half on a plate and serve.

Materials required:

Flour: 250g

Eggs: 2

Potatoes: moderate

Loin: 100g

Carrot: one

Vermicelli: right amount

Scallion: right amount

Green pepper: right amount

Garlic sauce: right amount

Note: after blanching potatoes with cold water, you can keep the crisp taste of potatoes. Because you need to brush garlic sauce, the meat in the stuffing is salty, and mustard, so you don't need to add extra salt.

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: slightly spicy