Fennel potato Baba raw materials:

1, 2-3 potatoes (about 400g), fresh fennel 150g, 4 tablespoons butter (60g), 4 tablespoons glutinous rice flour (60g), 2 tablespoons sugar (30g) and 2 tablespoons salad oil (30ml).

2. Half a tomato (about 150g), half a red peel (about 100g) and three salt peppers (1 teaspoon (5g).

Method for making fennel potato Baba;

1. Peel the potatoes, put them in a container, add water without potatoes, and heat them in a microwave oven for 15 minutes until they are cooked, then take out the mashed potatoes.

2. Add glutinous rice flour (2 tablespoons, 30g), butter, sugar and chopped fresh fennel to the mashed potatoes. After fully stirring, put it in the fresh-keeping layer of the refrigerator and cool it (so as to set it when cooking).

3. Press mashed potatoes and fennel into the shape of several small round cakes (about 1cm thick), and stick glutinous rice flour (plus 2 tablespoons, 30g) on the surface.

4. Heat the oil in a microwave frying pan over medium heat, fry the biscuits one by one in the pan until the surface is golden and crisp, and take out the drained oil and divide them into plates for later use.

5. Cut tomatoes, red onions and peppers into thin slices, add salt and mix well, and put them next to the fried potatoes and fennel.

There is another simple way: press the potatoes into mud, and then add a small amount of glutinous rice flour, 50g glutinous rice flour /2kg potato flour. It doesn't need much. The main potato contains glutinous rice flour because it tastes sticky. It won't be loose when pinched. Don't put anything else, just fry it. Pepper is made as follows.

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