Potato Pancake(tu dou bing )

Potato cake method:

Ingredients for making potato cakes:

About a kilo of potatoes, 100 grams of peanut oil, 100 grams of chives, 5 grams of salt, a little milk.

Steps for making potato cake:

1. Wash the potatoes, steam them, peel them and cut them into chips. The thinner the potatoes, the better. Mix them with milk and salt and marinate them for 20 minutes. Cut chives into scallions.

2. Pan high heat (preferably non stick pan) heat up, add oil and turn to medium heat, pour about 100 grams of potato chips into the pan, and press into a round cake about 5 mm thick with a flat shovel, which should be compacted. Turn over carefully after frying one side. Sprinkle scallion on both sides after frying two sides. Be sure to press the scallion into the cake. It will be delicious in the future. Wait until both sides are burnt yellow.

When making potato cakes, you should pay attention to:

After serving, it can be served according to the taste of the diner. It tastes good with salt and pepper or tomato sushi, but in fact it tastes better without touching anything.

Potato Pancake

Potato cake is a delicious food made of potatoes, eggs and flour. It originated from the traditional snacks in Anhui and Guangzhou, Guangdong, and belongs to the Department of Hui cuisine and Guangdong cuisine. It is delicious and nutritious.

Ingredients needed

Potatoes about a Jin, eggs, flour, seasoning peanut oil 100 grams, chives 100 grams, salt 5 grams, pepper, milk a little.

Methods: 1. Wash the potatoes, slice them, and steam them in the pot; 2. Peel and dice carrots, dice corn kernels and celery for standby; 3. Steam the potatoes, peel and grind them while they are hot, add eggs and flour, stir them well, add the prepared vegetables, stir them well, and add appropriate amount of salt and pepper for seasoning; 4. Rinse a small amount of oil in the pot, put in mashed potatoes, and spread them with a shovel Flat, into a round cake shape; one side fried to golden, turn over to fry the other side, with a spatula pressure potato cake, until both sides golden can eat; 5, out of the pot plate, sprinkle onion embellishment can.

Production method

Practice 1

1. Wash the potatoes, steam them, peel them and cut them into chips. The thinner the potatoes, the better. Mix with milk and salt and marinate for 20 minutes. Cut chives into scallions.

2. Pan high heat (preferably non stick pan) heat up, add oil and turn to medium heat, pour about 100 grams of potato chips into the pan, and use a flat shovel to press into a round cake with a thickness of about 5mm, which should be compacted. Turn over carefully after frying one side. Sprinkle scallion on both sides after frying two sides. Be sure to press the scallion into the cake. It will be delicious in the future. Wait until both sides are burnt yellow. (after serving, you can follow the taste of the customers. It tastes good with pepper, salt or tomato sauce, but in fact, it tastes better without touching anything. )

Practice 2

1. Steamed potatoes, peeled and stirred into mud, add glutinous rice flour, stir while adding; like sweet can add sugar;

2. Stir to be able to pinch into a cake, pinch into a half centimeter thick cake

3. Heat up the oil, fry the cake, and then eat it!

Practice 3

1. Wash and peel the potatoes, cut them into shreds, soak them in water for 10 minutes, and then drain.

Put the dried potato shreds into a small basin, add appropriate amount of salt and monosodium glutamate, mix well and marinate for a while.

3. Drain the pickled shredded potatoes again, add proper amount of dried powder and mix well.

Divide the mashed potatoes into small cakes.

Put a small amount of oil into the pan and fry the potato cake. The two sides are golden.

So the potato cake is fried and served with ketchup.

Practice 4

1. Potatoes peeled, directly rub into the water, this can prevent potatoes discoloration, live batter also do not need to add water.

2. Add 1 tsp cumin, 1 tsp curry powder and 3 g salt to the shredded potatoes.

3. Then add the flour, mix well, add some onion, mix well.

4. Add 1 teaspoon oil to the hot pan, spread in the right amount of batter, shake well, and heat over medium heat for 3 minutes.

5. Turn one side over and continue heating for 3 minutes. The potato cake is golden and well done.

Practice 5

1. Cut the scallion flower into small sections, part of the green and red pepper into diamond shaped pieces, and part of the green and red pepper into small pieces.

2. Peel the potatoes, take the planer, quickly rub the potatoes into mushrooms and put them into a large bowl.

3. Then in a large bowl, mash the onion;

4. Add flour, eggs, salt and sugar to the bowl.

5. Mix well to make a batter.

6. Put a little oil in the pan and bring to a low heat. Pour the mashed potatoes into the pan.

7. After the two paste noodles are all fried to golden color, turn off the heat, cut the potato cake according to your preference, put the green and red pepper pieces on the plate.

8. Put the soy sauce into a small dish, add the green onion and red pepper dice, mix well into the dipping sauce, and then dip the potato cake into the sauce.

be careful

1. If you are not used to eating raw green and red peppers, you can fry the potato cake until it is ready to set. Embed the green and red peppers into the cake and fry them together.

2. Like sour and sweet mouth, you can also dip in the juice for 1 tbsp vinegar, 1 tbsp sugar.

Practice 6

1. Take a large bowl, fill a small amount of water, wash potatoes, peeled, directly planed into the bowl. (this can prevent the potatoes from discoloring. If you operate immediately, you can also omit this step.)

2. Mix in salt, monosodium glutamate, cumin powder and pepper.

3. Knock in the eggs and stir well.

4. Add 3 tbsp flour and mix well.

5. Finally, add the scallions and mix well.

6. Preheat the pan a little, brush with a thin layer of oil, change to medium low heat, put in a little potato and egg paste to lay the bottom of the pan. (thickness depends on your preference)

7. About 2 minutes, the bottom of the cake is cooked, shake the pot, the cake will leave the bottom of the pot.

8. Turn over and continue to fry.

German approach

1. Wash and peel the potatoes, slice them, put them into a pot, add proper amount of water and boil them for about 40 minutes until they are soft and rotten. Decant the water and mash the potatoes into mud. Add egg, salt, pepper, flour 25g, and mix well.

2. Cut scallion into powder, stir fry in butter, pour into mashed potato, and mix well.

3. Sprinkle flour on a panel, divide the mashed potatoes into three parts, roll all the mashed potatoes, press with a knife into an oval cake shape with two sharp ends and a wide middle, press a treaty in the middle with a knife, and then put several short lines on the edge alternately; it is like a tree leaf.

4. Heat up the frying pan, add a little vegetable oil to heat it, put in the potato cake and fry it into golden yellow. Then stack them in a frying pan, bake them in the oven for a few minutes, stir fry the potato cake with soy sauce and Shovel them into the pan. Serve with sour cream or a little butter.

matters needing attention

1. To make mashed potatoes, you should choose sticky potatoes, and the entrance is fine waxy.

2. When making pancakes, master the fire and oil temperature, and don't scorch or burn them.

What to eat

Potato contains some toxic alkaloids, mainly solanine and Chaetomium alkaloids, but generally after 170 ℃ high temperature cooking, the toxic substances will decompose.

Pregnant women often eat potatoes with high content of alkaloids, which may lead to fetal malformation. Of course, individual differences are quite large, not everyone who eats potatoes will be abnormal, but pregnant women still do not eat or eat less potatoes, especially do not eat long-term storage, germination of potatoes, this is particularly important for women in early pregnancy.

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Chinese PinYin : Tu Dou Bing