Green onion, egg and yam cake

Overview

I seem to have made yam cakes once. There seemed to be no eggs and no flour. This time, let’s make an egg and flour version. In fact, to be precise, it should be adding yam and iron rod yam to the green onion egg pancake, but the amount of yam is more than that of flour. This iron rod yam weighs about 150 grams. Steaming and peeling it should reduce the weight. When pouring the flour, I hesitated for a few seconds and finally poured in all the 50 grams of flour I had prepared. A little more flour may be more resilient, and the acceptance level should be higher. The effect is pretty good, very fragrant and soft. . . .

Tags

• staple food
• home cooking
• cake
• egg
• flour
• iron bar yam
• onions
• zanthoxylum bungeanum
• pepper
• salt
• water

Ingredients

Steps

1. 1 Ingredients: 1 iron yam, 1 egg, 50 grams of flour, 3 green onions, 1/2 tsp of salt, appropriate amount of pepper, a little pepper, appropriate amount of water

   

2. 2 Wash the yams and steam them in a steamer,

   

3. 3 Cool slightly, peel,

   

4. 4 Mash into puree.

   

5. 5 Pour the eggs, salt, and pepper into a bowl and beat evenly.

   

6. 6 Pour in the yam puree,

   

7. 7 Mix well.

   

8. 8 Add flour and mix well.

   

9. 9 Pour in chopped green onion and Sichuan peppercorns, mix well.

   

10. 10 Add appropriate amount of water,

    

11. 11 Stir into a thick, flowable paste.

    

12. 12 Place a pan on the fire and add a small amount of oil.

    

13. 13 Add a spoonful of batter and spread it into a pancake.

    

14. 14 Brown the bottom side, flip and fry the other side.

    

15. 15 When both sides are golden brown, remove from the pan and serve hot.