Let's start preparing the ingredients: potatoes.
Seasoning: salt and pepper, cumin powder. If you don't like cumin powder, you don't need salt.
Steps:
1. Wash and peel potatoes and shred them with a chopping board. Then use kitchen paper to dry the water on the potato surface. This step is to let the potatoes release their starch more quickly when they are stir-fried and form a burnt shell. If there is no kitchen paper, you can use a napkin instead.
2. Heat oil in the pot, a little oil, put the shredded potatoes into the pot and spread them into round cakes. Here, I would like to remind everyone to spread it as thin as possible, so that the shredded potatoes are easy to cook and the taste will be more crisp.
3. After spreading, cover and simmer for 2 minutes. Then open the lid and sprinkle a little salt and pepper to increase the bottom taste. Seeing this, some friends may think that it is too much trouble to cover the pot and spread the cake. Can this be a lazy operation? Then I'll tell you again, if you think the Ming hot pot stove is difficult to control, you can also use the "electric baking pan". Is it lazier and faster?
4. When the bottom of the shredded potato is crispy, turn it over and fry the other side.
5. Fry both sides until golden and crisp, and then serve. Sprinkle with salt and pepper cumin powder and some coriander, and you can eat.
I tasted it myself, and it was crisp outside and tender inside, with rich burnt flavor and very good taste. Salt, pepper and cumin taste great.
What I mainly tell my friends here is that when frying shredded potatoes, try not to push them just after frying. You have to wait patiently for a while, cover the pot and fry the shredded potatoes out of the shell, then push them down with a small shovel.
You can also have some ketchup instead of pepper and salt cumin powder after cooking. The children should like it.