Potatoes can be said to be the most common vegetables in the north and south. They are cheap, nutritious, suitable for all ages, and are loved by many friends.
Because it is durable in storage and can be prepared in a variety of ways, it is a must-have vegetable in almost every family's daily life. Therefore, when you open the refrigerator, you will find no shortage of vegetables, including potatoes.
So, if you only have potatoes at home, what kind of delicacies would you make with potatoes?
In addition to frying potato slices, shredded potatoes, stewed potatoes, etc., potatoes can also be used to make potato pancakes. Of course, there are many kinds of potato pancakes, such as potato bean paste pancakes, potato glutinous rice pancakes, potato vegetable pancakes, etc.
Today’s recommended delicacy made with potatoes is potato perilla pancake, which is soft, sweet and very delicious.
Ingredients required for potato and perilla cake: 1 potato, 50g of glutinous rice flour, a large handful of perilla (about 30g), 20g of brown sugar. Ingredients: Perilla is not very common now. It is best if you can buy it. If not, you can use sesame instead.
, nutrition is also important. A small amount of brown sugar can not only sweeten the taste, but also has a warming and tonic effect, which is more suitable for consumption by women during the cold March and Nine days.
Production process: 1. First, wash and peel the potatoes, cut them into thin slices, and steam them in a pot.
Thin slices of about one centimeter are usually cooked in about fifteen minutes in an ordinary steamer.
2. When steaming the potatoes, we clean the perilla seeds and fry them over low heat. Note: Fried perilla seeds are the same as sesame seeds. They must be stir-fried over low heat to avoid burning.
Fried perilla ▲ 3. Grind the fried perilla into fine powder with a grinder. Be careful not to grind for too long, otherwise it will be as oily as sesame seeds.
Grind the perilla into powder ▲ 4. Mix the ground perilla powder and brown sugar together, and the filling of the potato perilla cake is ready.
Perilla pink sugar ▲ 5. Take out the steamed potatoes from the pot and press them into fine mashed potatoes with a spoon while they are still hot.
Mashed potatoes ▲ 6. Add glutinous rice flour to the mashed potatoes, add an appropriate amount of water depending on the moisture content of the potatoes, and then knead it into a soft dough.
Potato glutinous rice dough ▲ 7. Pull out a small piece of dough of suitable size, roll it into a ball, and use your thumb to make a groove in the center. Fill in an appropriate amount of brown sugar perilla filling, then use the tiger's mouth to close it, reunite it, and flatten it to form a potato starch.
The sub-cake is ready.
Contain the fillings ▲ 8. Brush a thin layer of oil on the electric cake pan, put the prepared raw embryos in, brush a little water on the surface of each cake embryo, sprinkle a few perilla seeds and compact it, then brush a small amount of vegetable oil, and finally cover it with the electric pan.
Heat the lid of the pan over high and low heat.
After about a minute, open the lid and check, turn over, and see if both sides are golden brown and swollen. If they spring back quickly when pressed, it means they are done.
Baked Potato and Perilla Cake ▲ Eat it while it's hot and the skin is soft and waxy. The rich perilla flavor in the middle is mixed with the sweetness of brown sugar. It's simply delicious.
Potato perilla cake ▲ Tips: It is easier to mash potatoes while they are hot. In addition, it is best to add glutinous rice flour while the potatoes are hot, so that the potato perilla cake will be more glutinous.
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