Ingredients: 3 potatoes, carrot 1 piece, cowpea 1 bowl.

Accessories: a little salt, 2 tablespoons corn starch (about 30 grams), a little black pepper, and the right amount of oil.

Steps:

1, potatoes and carrots are peeled and washed, and a small bowl of cowpeas is used. The amount of materials is adjusted according to the amount of food.

2. Dice carrots and blanch them with peas in a hot pot for 2 minutes. Don't take them out completely with cold water.

3. Slice the potatoes, steam them in a steamer for about 10 minutes, and easily pierce them out with chopsticks.

4. Put the cooked potato chips into a large bowl and press them into fine mashed potatoes with a mud press; If there is no mud press, you can press it with a spoon, or put the potato chips in a fresh-keeping bag and knead them by hand or roll them into mud with a rolling pin.

5. Sprinkle appropriate amount of salt, black pepper and two spoonfuls of corn starch according to taste and mix well; If you don't want another frying step, don't put corn starch in it.

6. Add diced carrots and peas that have been blanched and drained into the mashed potatoes and stir well.

7. Heat the wok, pour the right amount of oil, take the right amount of mashed potatoes and knead them into a ball, then flatten them, put them in the wok, and heat them to golden brown on both sides; Because corn starch must be fully heated, the color depth of the surface can be determined by adjusting the firepower and time; The fried potato cake is crispy and hard, and the inside is fragrant and tender.