Ingredients: 300g of potato, 300g of water, 200g of flour and 3g of salt.
Practice: Peel potatoes and directly shred them into water, so as to prevent potatoes from discoloring, and there is no need to add water when the batter is alive. Add 1 teaspoon cumin, 1 teaspoon curry powder, and 3g salt to the shredded potatoes to taste. Add flour, mix well into a paste, add some shallots and mix well. Add a spoonful of oil to the hot pot, spread the appropriate amount of batter and shake well, and heat for 3 minutes on medium heat. Turn one side over and continue heating for 3 minutes. Potatoes are golden and well-done.
2. Fried potato cakes
Raw materials: potato (1 each, 300g) batter: egg (1 each), clear water (1 cup), flour (1.5 cup) Seasoning: oil (5 tablespoons), salt (/kloc-0).
Practice: Peel potatoes, cut them into filaments and soak them in clear water for later use. Take a large bowl, add eggs, water and flour, and mix them well to make a thick batter. Drain the shredded potatoes, add them into the batter and stir well together. Add 1/3 tbsp salt and 1/2 tbsp chicken powder, and mix well with potato batter to taste. Heat a pan, add 5 tablespoons of oil to heat it, scoop in half of potato batter, spread it flat into a cake with a spoon, and fry until the bottom is solidified. Turn over and continue to fry over low heat until both sides are golden yellow. Remove the remaining oil with kitchen paper, and then fry the remaining potato batter until it is cooked. Put two potato cakes on the chopping block and cut them into eight equal parts. Put the cut potato cakes on a plate and serve them.
3. Kimchi potato cake
Ingredients: 2 large potatoes, eggs 1 piece, 4 slices of bacon, pickles 1 small bowl ingredients: sesame oil, salt.
Practice: Wash and peel potatoes. I usually like to use that kind of high-quality steel ball to wipe off the skin directly, which is very convenient. Rub the peeled potatoes into silk. Chop bacon and pickle, add an egg and a little sesame oil and mix well with salt. Mix the shredded potatoes into it. Heat the pan and pour the right amount of oil. Knead the mixed shredded potato paste into a small round cake, fry one side until brown, and then carefully turn it over and fry the other side.