Curry potato cake(ka li tu dou bing )

Curry potato cake

Introduction:

Production steps:

Step 1: scratch the potatoes with a knife

Step 2: add proper amount of water to the frying pan, bring to a boil, add a little salt, put the potatoes in the pan and cook for about 10 minutes

Step 3: at this time, the skin of the cut potato will crack. Take out the potato and remove the skin

Step 4: mash the potatoes

Step 5: add the right amount of curry powder into the mashed potato, stir well

Step 6: mince the pork

Step 7: add a little yellow rice wine, salt, monosodium glutamate, white pepper and starch to marinate

Step 8: heat the wok to 80%, add proper amount of oil, and stir fry the ginger slices first

Step 9: pour in minced meat, stir fry until discolored and remove

Step 10: pour the minced meat into the mashed potatoes

Step 11: cut the scallions into small pieces and add them to the mashed potatoes

Step 12: add a little more salt and monosodium glutamate to mix well

Step 13: add proper amount of water to flour and stir to form flocs

Step 14: knead into a smooth dough

Step 15: rub long strips and cut them into equal parts

Step 16: take a small dosage and roll it into a round thin skin

Step 17: add the right amount of mashed potatoes

Step 18: wrap up, close up and gently press flat

Step 19: heat the frying pan to 70%, add the potato cake and fry until both sides are slightly yellow

Step 20: add a little water

Step 21: cover and simmer for 1-2 minutes

Materials required:

Flour: 500g

Pork: 300g

Potatoes: 5

Scallion: 1-2

Curry powder: right amount

Salt: right amount

MSG: right amount

Yellow rice wine: right amount

White pepper: right amount

Starch: right amount

Ginger: moderate

Precautions: 1. The cake skin should be rolled as thin as possible. 2. Curry is not suitable for patients with gastritis and ulcer. 3. When eating potatoes, we must peel them. 4. Patients with diabetes should not overeat potatoes. 5. Sprouted potatoes are not edible

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: Curry

Chinese PinYin : Ka Li Tu Dou Bing