Milky purple potato shredded cake

Overview

Purple sweet potato contains a large amount of anthocyanins with high medicinal value. French scientist Dr. Masquelet discovered that anthocyanins are natural and powerful free radical scavengers. Anthocyanins have preventive and therapeutic effects on more than 100 diseases and are known as the seventh essential nutrient after water, protein, fat, carbohydrates, vitamins and minerals. The purple sweet potato shredded milk pancake is particularly sweet with the addition of milk.

Tags

• staple food
• home cooking
• old man
• cake
• lunch
• condensed milk
• flour
• purple sweet potato
• milk
• salad dressing

Ingredients

Steps

1. 1 Prepare the ingredients and cut the purple sweet potato into shreds in advance

   

2. 2 Add flour to milk. I put 90 grams of flour and about 130 ml of milk. Flour absorbs water differently, so don’t pour it all in. Add it slowly while stirring until it becomes a batter

   

3. 3 Stir without any particles and add appropriate amount of condensed milk

   

4. 4 Heat a layer of oil in a pan, scoop out a spoonful of batter, add shredded purple sweet potato and fry until set, then turn over

   

5. 5 Fry over low heat until golden brown

   

6. 6 Squeeze some salad dressing to make it more delicious