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1
Peel and cut the potatoes into thin strips, wash the surface starch with water, dry the water with kitchen paper, add salt, black pepper and flour, mix well, and add a small amount of oil. -
2
Cook the corn kernels in advance and prepare them for later use. Prepare the ham kernels and egg liquid, and soften the mozzarella cheese at room temperature in advance. -
3
Pour a small amount of oil into the pan, add shredded potatoes, keep the heat low, use a spatula to compact the shredded potatoes, and fry until the bottom is golden brown. Turn over and spread it flat on half of the potato shredded cake. Layer shredded mozzarella cheese, evenly sprinkle a layer of sweet corn kernels, a layer of ham kernels, pour egg liquid on top, and sprinkle a layer of shredded mozzarella cheese on top. -
4
After the egg liquid has solidified slightly, fold the other half of the potato shredded cake over, wrap the rich filling in the middle, use a spatula to adjust the shape and turn it over occasionally, and fry the potato shredded cake until It's ready to serve when both sides are golden brown. -
5
Take out the pot. -
6
Chili pepper hot sauce. -
7
Paired with chili pepper hot sauce, the chili pepper has a silky texture and is very popular as a seasoning in my family. Just a few drops can add a lot of color to the dish! The taste is greatly upgraded, and it is indispensable for Chinese and Western food to season. All-purpose hot sauce. -
8
Rich and brushed, the cheese is bursting with pulp. -
9
Finished product.