First, the practice of bacon potato cake:
1. Wash potatoes, cut the surface with a cross, not too deep, put them in a pot and cook them, take them out, peel them and press them into mud;
2. Chop bacon and onion. Pour the oil into the pot, heat it to 40% with high fire, stir-fry the bacon until it is oily, and then add the onion until it becomes transparent.
3. Pour bacon and onion into mashed potatoes, add salt and black pepper and mix well;
4. Pour oil in your hand and knead the ingredients into cakes;
5. Heat the hot oil in the pot. When it is 70% hot, fry the biscuits until golden brown.
Second, the practice of spicy potato cake:
1, peeled potatoes, washed and shredded, moistened with a little oil in the pot, heated to 50% heat, shredded potatoes and fried until raw;
2. Gently press the shredded potatoes with a spatula and fry them from the side of the pot, without stirring;
3. While frying, press the shredded potatoes with a shovel to make the shredded potatoes into cakes;
4. While frying yellow, turn over and continue to fry golden yellow; Filter off the oil, put it on a plate and sprinkle with Chili powder, pepper powder and monosodium glutamate.
Third, the practice of Korean potato cakes:
1. Wash and peel potatoes, cut into thick slices, steam them, sieve them and press them into mud for later use;
2. Break the eggs, add milk, sugar, salt and glutinous rice flour and mix well;
3. Mix the prepared egg liquid into mashed potatoes, adjust it to a suitable softness, then divide it into small balls with uniform size and flatten it;
4. Heat a little oil in the pot, add potatoes and sprinkle a little chopped green onion, and fry until the bottom is browned and turned over, and the other side is browned.
Fourth, Spanish potato cake practice:
1. Peel potatoes and cut them into thin slices. Wash off the starch on the surface of potato chips with clear water for later use (soak potato chips in clear water to prevent discoloration). Shred onions and break eggs with salt;
2. Heat the oil in a small pot. Put the potato chips down and fry them slowly until the edges are slightly burnt.
Five, Japanese potato cola cake materials: potato culture medium 1, carrots and corn kernels, starch, eggs, bread crumbs, a teaspoon of salt, black pepper and salad dressing.
Exercise:
1. Peel the potatoes, cut them into small pieces, put them in a plate and steam them in a steamer.
2. Grind steamed potatoes into mud, add frozen blanched vegetables (carrots, corn kernels and peas), or add diced onion, cooked shrimp and fried minced meat, and add salad dressing, salt and chopped black pepper according to your own taste and mix well.
3. Divide the mashed potatoes evenly into several parts, and then arrange and shape them. Not too big, or it will be difficult to operate when frying.
4. Wrap mashed potatoes with a thin layer of starch.
5. Then wrap a layer of egg liquid.
6. finally, wrap a layer of bread crumbs, not too thick, or it won't taste good.
7. Heat the oil pan to about 180 degrees (put a chopstick, you can see obvious bubbles), and fry the processed coke cake in the pan until golden brown. Because the overcoat is very thin, it is easy to fry and change color. Don't fry for too long.
8. After frying, put it on kitchen paper or drain the rack to control the oil before eating.