Purple Potato Chicken rolls

1. Peel and cut the purple sweet potatoes into small pieces, steam them in a steamer until cooked.

2. After steaming, put it in a fresh-keeping bag and roll it into a paste with a rolling pin.

3. Prepare ingredients, three eggs, 120 grams of purple sweet potato puree, 40 milliliters of pure milk, 40 grams of flour, and 2 grams of salt.

4. Mix eggs, flour, salt, and milk together and stir evenly.

5. Heat a flat bottomed pan, brush it with a layer of cooking oil, pour in the egg batter, quickly pick up the pan and turn it around to evenly spread the egg batter.

6. Turn down the fire or turn off the fire directly when the surface of the egg paste is solidified, and evenly apply the purple potatoes on the Egg cakes. The speed of applying the purple potatoes should be fast. If the pounded purple potatoes are too dry, you can add a small amount of milk to mix evenly, so that it can be better applied on the Egg cakes.

7. Roll up the Egg cakes from bottom to top.

8. Use the remaining temperature in the pan or low heat to heat until the whole Chicken rolls is rolled.

9. Cut into small pieces after cooking, and wipe the surface of the knife clean after each piece is cut, otherwise the purple sweet potatoes sticking to the knife will stick to the egg skin.

10. Cut and plate, eat while hot, both nutritious and delicious.