Potatoes are about a catty. Seasoning: peanut oil 100g, shallot 100g, 5g salt and a little fresh milk.

3 production process

Exercise 1

1. Wash potatoes, steam them, peel them and cut them into chips. The finer the chip, the better (depending on your process). Mix them with fresh milk and salt and marinate for 20 minutes. Cut the onion into chopped green onion.

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2. Heat the pan (it is best not to touch the pan), add oil to medium heat, pour about 100g potato chips into the pan, press them into round cakes with a flat shovel, and compact them. Carefully turn over after frying on one side, and sprinkle chopped green onion evenly after frying on both sides. In the future, you must put chopped green onion into the cake to taste good, and wait until both sides are brown. (after serving, you can serve according to the taste of the diners. Salt and pepper or ketchup tastes delicious, but it tastes better without touching anything. )

Exercise 2

1. Steamed potatoes are peeled and stirred into mud, and glutinous rice flour is added while stirring; If you like sweet, you can add some sugar;

2. When you can knead it into a cake, knead it into a cake half a centimeter thick.

3, put oil to heat, then put the cake down and fry, golden can be eaten!

Exercise 3

1 Wash and peel potatoes, cut them into filaments, soak them in clean water 10 minutes, and then drain them.

2 Put the drained shredded potatoes into a small pot, add appropriate amount of salt and monosodium glutamate, mix well and marinate for a while.

3. Drain the salt potato shreds again, add proper amount of dried flour and mix well.

4 Divide the shredded potatoes into small cakes.

5 pots of fire, add a small amount of oil, put the potato cake in the pot and fry it until it is golden on both sides.

6 So the potato cake is fried and served with tomato sauce, which is [1].

Exercise 4

Main raw materials:

300 grams of potatoes, 300 grams of water, 200 grams of flour and 3 grams of salt.

working methods

1. Peel the potatoes, shred them and put them in water, which can prevent the potatoes from discoloring, and you don't need to add water when the batter is alive.

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

3, add flour, stir into a uniform paste, add some shallots and mix well.

manufacturing method

4. add a spoonful of oil to the hot pot, spread a proper amount of batter and shake well, and heat for 3 minutes on medium heat.

5. Turn one side over and continue heating for 3 minutes. The potatoes are golden yellow and well-done.