Rosemary and potato(mi die xiang yang yu ca ca )

Rosemary and potato

Introduction:

"I've never done a potato rub. In fact, I haven't eaten potatoes like this at home. But when I saw someone else's potato eraser, I was suddenly inspired. In a flash, I decided to connect the local flavor of potato eraser with the foreign flavor of Rosemary - who let there be rosemary waiting to be solved in the refrigerator? I didn't study how to wipe the potato. I took everything for granted and did what I wanted. After wiping potatoes hesitated for a while, potato wipe is not the need to wash under the potato silk? Think about it for a while, in order to let the potato wipe can rely on the existence of starch to better stick into the cake, but also to save trouble, do not Amoy. After a flurry of work, it was finally accomplished

Production steps:

Step 1: Materials

Step 2: wash and peel potatoes

Step 3: wipe the silk

Step 4: wash and chop rosemary

Step 5: pour oil into the pan and heat it

Step 6: pour in shredded potatoes and stir fry a few times

Step 7: add salt and stir well

Step 8: add crushed rosemary and black pepper, stir well

Step 9: shape into a cake, compact and fry until golden at the bottom

Step 10: turn over and fry the other side

Step 11: both sides golden, out of the pot plate

Materials required:

Potatoes: 250g

Fresh rosemary: 4G

Oil: right amount

Salt: right amount

Black pepper: a little

Note: no rosemary can be replaced with onion, celery or parsley. Seasoning can be increased or decreased as you like. When frying into a cake, you need to use a shovel to compact the shredded potatoes from time to time, so that the shredded potatoes can be bonded together

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Mi Die Xiang Yang Yu Ca Ca