A: I make potato cakes occasionally. They are golden in color, crisp outside and tender inside. Adults and children like it at home. The potato cakes we make are fried, not fried. We choose small potatoes with yellow hearts. The raw materials of potato cake are potatoes, flour, chopped green onion and Jiang Mo. It is delicious and nutritious.

Potatoes don't need peeling. Clean it directly and steam it in a pot. After the water in the pot is boiled, steam it with high fire 15-20 minutes.

Poke potatoes with chopsticks. Is it soft? Chopsticks are easy to poke down, indicating that potatoes are steamed.

When the potatoes are steamed in the pot, we begin to prepare chopped green onion and Jiang Mo for later use.

After the potatoes were steamed, we began to peel them. The steamed potatoes are still a little hot, but we peel them gently by hand because they are easy to peel after steaming. You'll know how it feels when you peel it off with your hand.

Peel off the skin of each potato one by one, put it in a big bowl, as shown below, and then mash the potatoes with a spoon.

We put in chopped green onion just prepared by Jiang Mo.

Then add a tablespoon of salt and some flour.

Put mashed potatoes, flour and chopped green onion into a large bowl by hand. Jiang Mo and salt were kneaded into dough. If you think mashed potatoes are too thin when kneading dough, you can add a little flour appropriately.

Knead mashed potatoes and flour into mashed potato dough.

After the mashed potato dough is stirred evenly, put the mashed potato dough in your hand with a spoon, knead it into balls first, and then press the balls into potato cakes.

Today, we don't fry potato cakes. Let's fry it and put less oil in the pan.

Put the freshly kneaded potato cakes into the pot one by one, put them in the oily place first, and then move them aside.

After the potato cake is put into the pot, turn the heat down. If the fire is too big, it will explode easily. When one side is fried, turn it over and fry the other side until both sides are brown.

The small potatoes we chose were sticky and waxy in the mouth. Be sure to simmer when frying. If they are too burnt or burnt, they are not delicious.