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

3 production process

Practice 1

1 Wash potatoes, steam them, peel them and cut them into chips, the finer the better (depending on your own craftsmanship), mix them with fresh milk and salt and marinate for 20 minutes. Chop shallots into chopped green onions.

Raggmunk

2. Heat the pan (preferably without touching the pan) to medium heat, pour about100g of potato chips into the pan, press them into round cakes with a flat shovel and compact them. Turn over carefully after frying on one side, and sprinkle chopped green onion evenly on both sides after frying on both sides. Be sure to press chopped green onion into the cake before it is delicious in the future, and wait until both sides are brown. (After serving, it can be served according to the diners' taste. It tastes good with salt and pepper or tomato sauce, but it is actually more fragrant without touching anything. )

Practice 2

1, steam potatoes, peel them and stir them into mud, add glutinous rice flour and stir them while adding; If you like sweet, you can add some sugar;

2. When it can be kneaded into cakes, knead them into cakes with a thickness of half a centimeter.

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

Practice 3

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

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 salted potato shreds again, add proper amount of dried raw flour and mix well.

4 Divide the well-mixed shredded potatoes into small cakes.

5 the pan is on fire, add a small amount of oil, fry the potato cakes in the pan, and cook them after golden on both sides.

6 So the potato cake is fried and served with tomato sauce, that is, [1].

Practice 4

Main raw materials:

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

method of work

1 Peel the potatoes and directly shred them into water, so as to prevent the 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 to taste.

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

Production method

4. Add a spoonful of oil to the hot pot, spread 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 well-done.