Besides fried potato chips, shredded potatoes and stewed potatoes, potatoes can also be used to make potato cakes. Of course, such potato cakes can be varied, such as potato bean paste cake, potato glutinous rice cake, potato vegetable cake and so on.
Today's recommended potato food is potato perilla cake, which is soft, waxy and sweet, and very delicious.
Potato perilla cake
Required ingredients: 1 potato, 50g glutinous rice flour, a lot of perilla (about 30g), 20g brown sugar.
Description: Perilla is not very common now. If you can buy the best, if you can't replace it with sesame, you won't lose nutrition. A small amount of brown sugar can not only sweeten the taste, but also its warming effect is more suitable for cold days and women.
Production process:
1. Wash and peel the potatoes first, cut them into thin slices and steam them in a pot. Thin slices of about one centimeter are usually cooked in an ordinary steamer for about fifteen minutes.
2. When steaming potatoes, we clean the perilla and stir-fry it with low heat. Note: Stir-frying perilla is the same as stir-frying sesame seeds. Stir-fry with low heat to avoid being burnt.
Stir-fried perilla
3. Use a pulverizer to grind the fried perilla into fine powder, and be careful not to grind it for too long, otherwise it will be as easy to produce oil as sesame.
Grinding perilla into powder ▲
4. Mix the ground perilla powder and brown sugar together, and the filling of potato perilla cake is ready.
Perilla powder sugar ▲
5. Take the steamed potatoes out of the pot and press them into fine mashed potatoes with a spoon while they are hot.
Mashed potatoes ▲
6. Add glutinous rice flour to mashed potatoes, add appropriate amount of water according to the water content of potatoes, and then knead into soft dough.
Potato glutinous rice dough ▲
7. Pull out a small dough with the right size, knead it into a circle, press out a groove in the center with your thumb, fill in a proper amount of brown sugar and perilla stuffing, then close it with a tiger's mouth, gather it again, and flatten it. A green embryo of potato perilla cake is ready.
Filled ▲
8. Brush the baking pan with a thin layer of oil, put the prepared green embryo in, brush a little water on the surface of each cake embryo, sprinkle a little perilla for compaction, brush a little vegetable oil, and finally cover the baking pan and heat it up and down. Take a look at the lid, about a minute, turn it over and see two golden protrusions, which can rebound quickly when pressed, indicating that it is cooked.
Baked potatoes and perilla cakes ▲
Eat soft waxy skin while it is hot, and the rich aroma of perilla in the middle is mixed with the sweetness of brown sugar, which is delicious.
Potato Perilla Cake ▲
Tips:
Potatoes are easier to mash when they are hot. In addition, when glutinous rice flour is added, it is best to take advantage of the fact that the potatoes are still hot, so that the baked potato perilla cake is more glutinous.
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