Preparation of ingredients-

Ingredients: 200g potatoes.

Accessories: 30 grams of corn starch, 5 grams of black pepper, 5 grams of salt and 3 onions?

Practice steps-

1. Wash and chop shallots for later use.

2. Peel the potatoes and cut into pieces, and steam them over high fire15 ~ 20 minutes.

3. Steamed potatoes are pressed into mud while they are hot, then salt and pepper are added, and corn starch is added and mixed well.

4. Knead the mashed potatoes into balls.

5. Put enough oil in the pot (it is advisable not to pass the meatballs), burn it to 80% or 90% heat, and add the meatballs.

6. Deep-fry the meatballs until they change color, and then take them out. Finally, sprinkle some chopped green onion and eat them. The taste is not greasy, the skin is crispy, and the inside is soft and glutinous!

Starch is added to make mashed potatoes better shaped, which is not easy to spread when fried, and can also make the skin crispy and the inside soft and waxy. It is just right to add about 20 grams of starch to 500 grams of potatoes, which can be adjusted according to your own amount.

Mashed potatoes are ripe, and the purpose of frying is to make the skin brittle, so you can take them out without frying for too long and changing color. If you like the fragrant mouth, fry it for a long time, just the color as shown in the picture, and then fry it and it will be burnt.