Tools/ingredients: potato 1 piece, egg 1 piece, half a carrot, Chinese cabbage 1 small handful, 50g low-gluten flour, oil 10ml.
1. Wash potatoes, peel them, cut them into small pieces and steam them for later use.
2. Peel and shred carrots and cut them into small pieces for later use.
3. Wash, blanch and chop Chinese cabbage for later use.
4. Steamed potatoes are ground into mud with a spoon.
5. Put Chinese cabbage and carrots in mashed potatoes.
6. Beat in an egg.
7. Add the right amount of low-gluten flour.
8, stir evenly into a paste.
9. Bring disposable gloves, brush the gloves with oil, rub the mashed potatoes into a ball by hand, and spread them flat on the oiled pot.
10, fry on low heat until both sides are golden, and the sweet and soft potato cake is ready.