Potato cakes are made occasionally, with golden color, crisp outside and tender inside, which are liked by adults and children at home. The potato cakes made by everyone are fried, not fried, and the potatoes are small potatoes with yellow hearts. Potato cakes are made of raw materials such as potatoes, wheat flour, scallions, ginger foam, etc. They are delicious and nutritious. Potatoes need not be peeled, so they should be cleaned immediately and then steamed in the pot. After the water in the pot boils, they will be steamed 15-20min. Potatoes are also called potatoes or Ma Ling potatoes. Generally, 100g fresh potatoes often contain the following ingredients: cassava starch 9-20%, protein1.5-2.3%, human fat 0.1~1.

It can also be made into potato cakes as dinner, but the methods of potato cakes are varied. Today, I strongly recommend a potato cake, which is crispy and crisp. Potato is really a vital food in our life. It is rich in lysine and glutamic acid, and it also contains potassium, zinc, iron and so on. The cellulose contained in potato is fresh and tender, and it has no stimulating effect on gastrointestinal mucosa. In a word, potatoes have very high nutritional value, and the price is true, so they will be so loved by everyone in their daily lives. Potatoes are rich in flour, protein, human fat, cellulose, vitamin C, vitamin A, vitamin B 1, carotene, proanthocyanidins, calcium, potassium, iron and phosphorus.

In addition, it also contains vitamin b2, unsaturated fat, thiamine acid and other ingredients. Dietary fibres in potatoes is rich and colorful, and the absorption of potatoes in the gastrointestinal tract is slow. After taking potatoes, they stay in the gastrointestinal tract for a long time, which can increase satiety, promote gastrointestinal peristalsis, and promote the discharge of human endotoxin waste. Potatoes are rich in potassium, which is a typical high-potassium and low-sodium food. It contains almost the most potassium in vegetables and fruits. Zinc can balance strong acid and alkali, adjust the osmotic concentration of somatic cells and lower blood pressure, so potatoes are very suitable for people with edema and hypertension. Raw materials: potato, onion, tapioca starch, white pepper, salt and vegetable oil.

Process: Peel the potatoes and cut them into thin slices. It's ok to cut them at will, but just cut them as thin as possible, so they will ripen quickly. Put the potato chips in a plate and cook them in a pan (actually, there is no need to steam them, all of them can be blanched, but they taste stronger if cooked). Mash the cooked potatoes, add proper amount of salt, tapioca starch and mix well. Pour a little oil into the non-stick pan, knead the mashed potatoes into a ball and squeeze them flat. Sprinkle white pepper on the surface and fry them in the pan. Turn them over until they are a little yellow, and then you can take them out of the pan (potatoes are cooked, so just fry them a little). Sprinkle some onion on the top to dress up, and a plate of potato cakes will be fine.