condiments

Five potatoes

2 green peppers

Flour 1 bowl

Eggs 1

condiments

coriander

1 tree

salt

Proper amount

chicken essence

Proper amount

five spice powder

Proper amount

edible oil

Appropriate amount (more doses)

verdant

Proper amount

energy

2 tablets

garlic

2 petals

Method for making shredded potato balls

1.

Wash potatoes, green peppers and coriander, peel potatoes, and remove stems and seeds from green peppers.

2.

Rub the potatoes into filaments, and be careful not to hurt your hands. The remaining small pieces of potatoes can be shredded or saved for next cooking.

3.

Soak shredded potatoes in water to avoid oxidation and blackening.

4.

Cut the cleaned green pepper into thin filaments, which are slightly thicker than shredded potatoes. If fried too thin, it is easy to paste.

5.

Chop onion, ginger and garlic into fine powder. It's easier to shred onions and chop them, shred ginger and chop them, and chop garlic and chop them.

6.

Five big potatoes, and I put a bowl of noodles. Mix flour and water, and stir into batter. The batter should not be too thin. If it is too thin, the shredded potatoes won't hang. Basically, chopsticks can be picked up

7.

Add an egg, salt, chicken essence, spiced powder and other seasonings. Stir well. You can try it with chopsticks.

8.

Add shredded green pepper, onion, ginger and garlic into the batter and stir well.

9.

Add the drained shredded potatoes. Note that potatoes should not be added at one time, but in batches. Once you put it in, the shredded potatoes will come out, and the batter will become thinner and thinner, and finally it will be useless.

10.

Put more oil in the pot than usual. It is estimated that meatballs can float in the pot.

1 1.

When the oil is 70% to 80% hot, stir-fry a small piece of shredded potatoes with chopsticks, pay attention to hanging the batter and gently put it into the pot. If you are not sure about the oil temperature, you can put a small piece in first to try. Please note that the bubbles are smaller than those in my picture. My oil temperature is a little low, just a little high.

12.

Note that the shredded potatoes will sink as soon as they are put into the pot, and they can be turned over after frying for 30 seconds or a minute. Pull up the meatballs and float them in the oil so as not to burn the pot. When you see the bottom of the meatball turn yellow, you can turn it over and continue frying the other side. Be careful not to stir the shredded potatoes too early, which will spread easily. Generally, it will solidify in half a minute after frying, so you can stir it.

13.

When the batter is almost used up, wipe the noodles next to the basin with shredded potatoes and put them together to avoid waste. Just eat with soy milk or rice porridge and have some pickles. Delicious and crisp, fragrant but not greasy. It's really great!

Cooking tips

First, the shredded potatoes must be put in batches.

Second, wait until the shredded potatoes are fried for half a minute before stirring. Turn over the plate too early and it will break up.

Third, if the batter is too thin, you can add flour to remedy it. When you add it, you should add it bit by bit. Stir well every time you add it. Don't add too much at a time. Too much is easy to stir up.

Fourth, frying is easy to burn and pay attention to safety. Make sure the pot is clean and waterless.

Fifth, don't dump the fried oil. Wash the egg skin and put it in oil. After a day, you will find that the oil will become as clean as new oil. Highly recommended! ! !

Sixth, you can prepare more potatoes, if not enough, you can keep them on site.