Appropriate tapioca starch, whole wheat flour, salt 1 g, and black pepper powder. The operation process: the potatoes are steamed in a pan, added with salt, ground mud, sausages, peppers and carrots, and cut into diced ones. The diced vegetables and ham are put into the purple potato mud for mixing, and then added with tapioca starch for mixing. Then pour in whole wheat flour to form a non-sticky situation, add some oil to the stainless steel wok, and when the working temperature is 50% hot, take a piece of flour, rub it into a ball and then gently press it into a cake. It can only be baked until both sides are golden yellow and perfect.
Fully prepare a potato, peel and shred it, and pour it into a cold water basin for 10 minute, in order to remove some cassava starch. Beat two eggs in an empty pot, break them up, put a spoonful of spiced powder, salt, delicious fresh soy sauce, stir with monosodium glutamate, add soaked braised eggplant, add moderate cold oil in a hot pot, cut winter shavings, stir with sesame oil, and add a little whole wheat flour to stir into a thick paste. Boil the stainless steel wok, paint it, scoop a spoonful of flour paste, spread it into a palm-sized cake shape, and bake it with double-sided golden yellow.
Fresh and fragrant, crisp outside and tender inside, very refreshing. After cleaning, boil it in a stainless steel steamer, peel it and break it into purple potato paste, then beat the raw eggs evenly, add a little salt, monosodium glutamate and appropriate white sugar seasoning, stir the raw egg juice and purple potato paste with a little whole wheat flour, then make potato chips, put them in the pot and fry them. Pay attention to the color of potato chips and fry them until they are golden on both sides.