Potato starch omelette
Springy sweet-potato-starch and egg batter seasoned simply with salt, pan-fried into tender-chewy omelette pieces with delightfully crisp edges; gluten-free and ready in minutes.
Instructions
- 1
Prepare a large spoonful of sweet potato starch.
- 2
Pour in a small amount of cold water, stir the sweet potato starch until it is dispersed, and add 1 spoon of salt. You can also add an appropriate amount of Wei Ji Xian (seasoning sauce).
- 3
Add the eggs.
- 4
Stir evenly (note that if there has been a long wait before making the omelet, the egg mixture should be stirred again, otherwise the sweet potato starch will settle).
- 5
Fry the egg pancake in oil (it can be fried as a pancake or scrambled).
- 6
Finished product (Note: do not keep leftover food, otherwise the sweet potato noodles will turn raw again).
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- Potato starch1 tbsp (1 large tbsp)
- Egg3-4 pieces
- Supreme Fresh Flavora little, for seasoning
Seasonings
- Salt1/2 tsp