Cake crust: 300g flour, 4g salt, 3g baking soda, 3g cooking oil, 20g warm water around 50℃170g.

Stuffing: potatoes, two (big) red onions, two spiced powder, 8 grams of salt, 9 grams of chicken essence, 6 grams of sesame oil, 20 grams.

Practice steps

The first step is to pour the flour into a basin, add salt and baking soda, stir well, mix the flour with water at about 50℃ to form a big dough, add edible oil, and knead it into dough. Let it stand for 5 minutes, then knead the dough again, and knead it into smooth dough for later use.

Step 2: Make stuffing.

1 Wash potatoes, peel them and wipe them. First, add salt and stir them evenly. Press the shredded potatoes firmly, put them on one side of the basin, raise the basin a little, ooze excess water, and pour out the potato water. It is not necessary to wring them dry. If the shredded potatoes are squeezed too dry, the taste is not good.

2 Add sesame oil, spiced powder, chicken essence and salt to the dried potato shreds. Don't add salt before adding it. Stir well and set aside. Shredded potatoes go best with spiced sesame oil, or thirteen spices will do. There is no rapeseed oil for sesame oil, but there is no stuffing of shredded potatoes with sesame oil.

Step 3: Roll the bag stuffing.

1 instant noodles, take them out and put them on the chopping board. Without kneading, they are directly arranged into long strips, and then put them into uniform noodles, about 50 grams each.

2 Press the dough into a circle and roll it into a pancake about 2 to 3 mm thick.

3 put the adjusted shredded potatoes on one side of the pancake, spread them evenly, pull the other side of the pancake crust over and press the closing port.

4 In the same way, make two or three cakes at a time to be branded.

The fourth step is to bake pies

1 Preheat the electric baking pan or pan, brush a layer of oil, put in the prepared cake blank, cover the pan, and bake it on low heat until the surface of the pie is solidified.

Brush a layer of oil on the surface of the solidified pie, turn it over, cover the pot and continue to bake it with low heat until the other side of the pie is golden yellow, and turn it over again.

Put one cake on top of another, and make room in the pot to bake the remaining cakes. In the same way, after baking all the pies, stack all the pies in the pot.

4 After all the pies are stacked, pour in a proper amount of linseed oil, and cover the pot with a high pot cover. Bring to a boil over high heat and simmer for about 56 minutes until the water is dry, and then simmer for 2 minutes.

5. The prepared shredded potato pie has a soft skin, and the shredded potato stuffing is salty, fragrant and soft. It can be used as both staple food and breakfast. You can make more at a time and put it in the refrigerator.