Potatoes are about a catty. Seasoning: peanut oil100g, shallot100g, 5g of salt and a little fresh milk.

3 production process

Exercise 1

1. Wash, steam, peel and cut potatoes into chips. The finer the chip, the better (depending on your process). Mix them with fresh milk and salt and marinate for 20 minutes. Cut the shallots into chopped green onions.

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2. Heat the pan (it is best not to touch the pan), add oil and turn to medium heat, pour about100g of potato chips into the pan, press them into round cakes with a flat shovel and compact them. Carefully turn over one side after frying, and sprinkle chopped green onion evenly on both sides after frying. Be sure to press the chopped green onion into the cake, so that it will be delicious later, and wait until both sides are brown. (after serving, you can serve according to the taste of the diners. Salt and pepper or ketchup tastes good, but actually it smells better without touching anything. )

Exercise 2

1. Steamed potatoes are peeled and stirred into mud, and glutinous rice flour is added while stirring; If you like sweet, you can add some sugar;

2. When it can be kneaded into a cake, knead it into a cake half a centimeter thick.

3, put the oil to heat, then put the cake down and fry it, golden and you can eat it!

Exercise 3

1 Wash and peel potatoes, cut them into filaments, soak them in clean water for 10 minutes, and then drain the water.

2 Put the drained shredded potatoes into a small pot, add appropriate amount of salt and monosodium glutamate, mix well and marinate for a while.

3. Drain the pickled shredded potatoes again, and add a proper amount of dried flour and mix well.

4 Divide the evenly mixed shredded potatoes into small cakes.

Open fire in 5 pots, add a little oil, fry potato cakes in the pot, golden on both sides and cook.

6 So potato cakes are fried and served with tomato sauce, which is [1].

Exercise 4

Main raw materials:

300g of potatoes, 300g of water, 200g of flour and 3g of salt.

working methods

1. Peel potatoes, cut them into shreds and put them in water, which can prevent potatoes from discoloring, and there is no need to add water when the batter is alive.

2. Add 1 teaspoon cumin, 1 teaspoon curry powder and 3g salt to the shredded potatoes.

3, add flour, mix into a uniform paste, add some shallots and mix well.

manufacturing method

4. Add a spoonful of oil to the hot pot, smear a proper amount of batter and shake well, and heat for 3 minutes on medium heat.

5. Turn one side over and continue heating for 3 minutes. Potatoes are golden and ripe.