Shredded potato with spring cake(chun bing tu dou si )

Shredded potato with spring cake

Introduction:

The first time I heard the word "soft" was in Lin Huiyin's autumn, this autumn - it's autumn, autumn, the wind should be soft; the sun is still smiling, shining gold and silver, boasting that he really has no more luxury sooner or later! --------I think it's the most appropriate way to describe spring cake shredded potatoes with tenderness. There is no crispness of scallion cake; the fragrance of thousand layer cake; the publicity of meat pie. I wish I could spray out oil before I bite it! Egg noodles and this water, quietly in the bottom of the pot around, a circle of. It's natural. It's like it's made out of a pot. It's heartbreaking to keep a low profile. To eat, it's not the kind of elastic teeth, and it's not the so-called melting at the entrance. It's continuous, soft and fragrant. Oh, it's still soft. Most appropriate. What's more, there's the right shredded potatoes in it. "

Production steps:

Materials required:

Flour: 100g

Eggs: 2

Potatoes: 2

Olive oil: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Chun Bing Tu Dou Si