[Homemade steamed potato cake]_ production method _ practice Daquan

[Homemade steamed potato cake]_ production method _ practice Daquan

Food is people’s favorite, and many people cannot escape the attraction of food.

Friends who like to eat pasta often find it difficult to make pasta, but in fact it is not.

For example, steamed potato cake is a home-style pasta, and many people also like to eat it.

If you can make it yourself, it will taste better.

Because you can add your favorite sauce, what is the common practice of steaming potato cakes?

The common practice of steamed potato cakes: Ingredients: 40 grams of 1 carrot, potatoes, black pepper, and salt 1.

1 potato, 40 g carrots, moderate black pepper, 2 small amounts of salt.

Potatoes are peeled and washed and added to Fangtai steaming microcomputer, intelligent cooking-vegetable cereals-potato 3.

Cut up the carrots and set aside 4.

Steamed potatoes pressed into puree 5.

Add minced carrots, salt, pepper and stir well.

Add oil to the hot pan, knead the mashed potatoes and flatten, and fry the pan until golden on both sides.

Delicious potato pancakes are ready!

Tips You can add any desired ingredients and seasonings to mashed potatoes according to personal preference; if it is too dry, you can add an egg to blend. Method 2: 500g of potatoes as the main ingredients, the right amount of red bean paste, the right amount of step 1.

Wash and peel potatoes.

Cut potatoes into pieces and steam until cooked 2.

Then remove it with a spoon and press into mashed potatoes 3.

Add starch to mashed potatoes and slowly knead them into loose granules. 4

Dip boiling water into potato flour and knead into a smooth noodle. 5

Defrost your own red bean paste 6.

The noodles and red bean paste are divided into several portions, and one portion of the noodles is crushed and packed into the red bean paste filling 7.

Wrap the red bean paste to flatten the small cakes, and preheat the electric baking pan with oil 8.

Place the cooked potato cakes into the electric baking pan 9.

Fry until the sides are slightly yellow and transparent. How to make crispy potato cakes: 1 Wash and peel the potatoes, cut them into filaments, soak them in water for 10 minutes and strain them.

2 Add the drained potato shreds to a small basin, add an appropriate amount of salt, mix MSG, and marinate for a while.

3 Filter the marinated potato shreds to dry water again, add an appropriate amount of dry raw flour and mix well.

4 Divide the shredded potato into small cakes.

5 Heat the pan, add a small amount of oil, and fry the small potato cakes in the pot.

6 This way, the potato cakes are ready to be cooked.

Practice 2: 1.

Peel the potatoes, wash them, and slice and steam for 15 minutes.

2.

After the potatoes are steamed, put them in a bowl and press them into mashed potatoes. The more delicate the better, and then add a little salt and more sugar.

3.

The amount of flour is enough to make all the mashed potatoes soft, non-sticky, and not hard.

4.

Next, we will soon start the pancakes.

5. I forgot to take photos during the frying process.
The sweet potato cakes are fried and ready to eat.

German Practice 1.

Wash and peel the potatoes, add an appropriate amount of water to the pot, cook on high heat for about 40 minutes, cook until soft, simmer out the water, and mash the potatoes into mud.

Add 25 grams of egg, salt, pepper noodles, flour, and mix well.

2.

Cut the shallots into pieces, stir-fry them in bran, pour into mashed potatoes, and mix well.

3.

Sprinkle flour on the panel, divide the mashed potatoes into three parts, roll all the flour, press with a knife into two pointed tips, a wide oval cake in the middle, use a knife to make an appointment in the middle, and alternately set the sidesShort lines; leaf-like.

4.

Heat the frying pan, put in the vegetable oil and heat it, and pour the potato cakes into the golden brown.

Then place it in a frying pan and bake in the oven for a few minutes. The potato cakes are scooped up and shoveled into the pan.

Serve with sour cream or a small amount of butter.