Curry potato cake(ka li tu dou bing )

Curry potato cake

Introduction:

Production steps:

Step 1: wipe the potatoes directly into the water to prevent the color from turning black. After wiping all the potatoes, rinse them with water several times to remove some starch.

Step 2: leave enough water to cover the shredded potatoes and cut the bacon into small pieces.

Step 3: add salt, cumin powder, oil curry (or curry powder), mix well.

Step 4: add flour, eggs and stir to make a paste.

Step 5: add the scallions and stir again.

Step 6: heat the pan with a small spoonful of oil and shake to make the oil even.

Step 7: pour down part of the paste and shake the pan to make it evenly spread over the pan. Then don't move and let it fry for about 3 minutes.

Step 8: turn over in 3 minutes and heat for 3 minutes.

Step 9: you can also fry it with your favorite mold.

Materials required:

Potatoes: one

Flour: right amount

Bacon: one piece

Egg: one

Scallion: a little

Salt: right amount

Cumin powder: right amount

Oil curry: right amount

Note: 1. In fact, it's OK not to add oil in the pan. I've tried it. It's no problem. 2. Don't move the paste after shaking it evenly. Let it solidify completely on one side and then fry it on the other side. The judgment method is: shake the pan, and the cake will turn over. 3. Use a spatula to move it, No matter how fast you flip it, it won't break up

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: Curry

Chinese PinYin : Ka Li Tu Dou Bing