The method of steaming potatoes and adding flour is as follows:

Ingredients: one potato (about 300 grams), appropriate amount of flour, appropriate amount of pepper, appropriate amount of salt, and appropriate amount of oil.

1. Prepare all materials. Peel and wash the large potatoes, and cut them into thin slices, about 2 to 3 mm, so that the steaming time is short. Tips: When choosing potatoes, choose yellow-skinned potatoes with a flat surface. Only steam the mashed potatoes into the dough.

2. Put the cut potatoes on a plate, put it in a steamer and cover it with a lid. Boil water and steam for 8 minutes. Use chopsticks to insert them easily.

3. Put the steamed potato slices into a bowl, add salt and pepper, then pour in 20 grams of cooking oil, and use a rolling pin to squeeze the potatoes into mashed potatoes.

4. After mashing the potatoes into fine mashed potatoes, add flour and mix the flour and mashed potatoes. Add the flour in batches.

5. Knead the dough into a smooth dough. Do not add too much dough as long as the dough is not sticky. Apply oil on the surface to prevent sticking and flatten the dough.

6. Roll it into an oval slice with a thickness of about 2 mm. Cut it into diamond-shaped pieces with a knife. Merge the excess on the edges, then roll it out and cut it into square slices.

7. Pour oil into the pot and heat the oil until it is 50% hot. Use the tip of a chopstick to test if there are any small bubbles. Put the dough into the pot and fry slowly over low heat until the dough floats and turns. noodle.

8. Fry until both sides are golden and bubbly. Use chopsticks to take it out and put it in a strainer to control the oil. Let it cool and then eat. You can eat it for half a month after frying. Do not put it in a plastic bag when it is freshly fried. It won't be crispy anymore.

Introduction to potatoes

Potato is a perennial herbaceous plant belonging to the Solanaceae family. Its tubers are edible. It is the fourth most important food crop in the world, second only to wheat, rice and corn. Potatoes are also known as potato, potato head, fragrant potato, potato, mountain potato, sun taro, ground egg, potato, etc. (also called yam in Datong area of ??Shanxi Province).