2. Wash and cut the potatoes and put them in the blender.
3. Stir well and be delicate enough.
4. separate the water, just leave it for about 2 minutes, and you don't need to press it deliberately.
5. Leave the separated water in the bowl for another 2 minutes, and the water will gradually become clear. At this time, pour out the water, and you can see that pure natural potato starch is precipitated below.
6. Add starch to the potato flour, and then add half a spoonful of salt, not too much, because it is salty and can't be eaten.
7. Pour an appropriate amount of oil into the pot, put away the mold and heat it for 3-6 seconds on low heat. The amount of oil is very important. Potato cakes are more oil-absorbing. If there is less oil, they will dry, but if there is too much oil, they will not form and become sticky. It is estimated that it will take several times to master them. It is best to brush the oil on the inside of the mold with a brush.
8. Put the potato powder in and fry it slowly over low heat.
9. Pay attention to the observation when frying. When there is transparency about 8mm around, you can almost take the mold away and turn it over. If the oil is absorbed, remember to replenish it in time, but don't add too much at once. Fry both sides until golden brown and serve.
1. Cut chopped green onion for dipping, and friends who like spicy food can also cut some small peppers.
11. Pour some seafood soy sauce into a small plate, put our chopped green onion and small peppers, and add monosodium glutamate appropriately. Serve.