Salted egg white lotus root cake

Overview

I modified an egg lotus root cake into a salted egg white lotus root cake just because I had certain expectations for salted egg yolk. Stew, stir-fry, and have never made lotus root cakes. Salted egg white lotus root cake, but the salted egg white is not as salty as expected. In the end, a small amount of salt was added to make the lotus root cake closer to the taste of ordinary people. 30 grams of flour is not much, but I feel like it could use less. A little oil is used to moisten the pan, and the lotus root paste quickly condenses into lumps in the sizzling process, and the aroma spreads, but there is no smell of salty protein. . . .

Tags

• staple food
• home cooking
• old man
• breakfast
• summer recipes
• autumn recipes
• flour
• lotus root
• onions
• salted egg white
• pepper
• salt

Ingredients

Steps

1. 1 Ingredients: 1 salted egg white, 250 grams of lotus root, 30 grams of flour, 3 green onions, a little pepper, a little salt

   

2. 2 Wash the green onions, chop them into slices and set aside.

   

3. 3 Wash the lotus root and peel it.

   

4. 4 Grate into fine threads.

   

5. 5 Add flour, salted egg whites, salt, chopped green onion, and black pepper.

   

6. 6 Mix well and set aside.

   

7. 7 Heat the pan, pour oil and shake well.

   

8. 8 Take an appropriate amount of lotus root paste, put it into the pot and spread it into a pancake shape.

   

9. 9 Fry the bottom side until golden brown, flip and fry the other side.

   

10. 10 When both sides are golden brown, remove from the pan.