Potato crispy batter powder, flour 50%, cornstarch 100%, baking powder 25%, salt 5%, oil 100%, water 100%, water added in portions, do not stir too hard for too long, use immediately after mixing. Yeast Crispy Paste:

500 flour, 100 starch, 10 yeast powder, 150 oil, 10 salt and 550 water. Mix thoroughly and leave it for about 3 hours. Add the oil before use. The quantity is in grams.

Potato tarts are nutritious potatoes, sweet potatoes, and other natural foods. They are cut with a special rotary cutter and artistically cut at one time. They are directly stretched and formed, and are evenly, neatly and gracefully wound around a 300 mm long bamboo stick in the form of a spiral slice.

Cook directly without soaking in chemical treatment agents.

How to make crispy potato tart powder.

Prepare a manual potato tower machine, preferably made of stainless steel.

Run a bamboo skewer through the middle of either of the longest ends of the potato.

Put the potatoes and the non-pointy end of the bamboo skewer into the handle end of the potato tower machine, and insert it tightly with a little force, so that the iron piece can be inserted into the potato a little bit.

Start shaking the handle clockwise at a constant speed.

Take it out of the potato tower machine, straighten it gently, and then put it into the prepared water basin as soon as possible to avoid oxidation.

You can prepare a few more skewers, then throw them into the heated oil pan and turn them over with chopsticks to heat them evenly.

Fry until golden brown, charred on the outside and tender on the inside, wait for half a minute until hard, then remove from the pan.

You can add tomato sauce, a small amount of salt, chili powder, and cumin according to your personal preference, and a delicious and cute potato tart is ready.