1, 2 medium-sized potatoes, washed and boiled with water, peeled and pressed into mud with a spoon; Add milk powder 1 tablespoon, 50 grams of glutinous rice flour, a proper amount of salt and pepper, and knead into non-sticky dough;

2. Divide the mixed potato dough into evenly sized doses, and divide each sandwich cheese slice into four small portions; Each dose is wrapped in a slice of cheese, rounded and evenly rolled with bread crumbs;

3. Heat the oil pan to about 50% heat, gently add the potato balls, fry them on low heat until the surface is golden yellow and the shell is slightly hard. After taking them out, use kitchen paper to absorb the remaining oil, which is the best to eat when it is hot.

Fish fragrant potato

1, put the oil in the pot and heat it, then add the chopped potato pieces, fry them with low fire and take them out;

2. Heat the oil in the pot, add garlic and saute until fragrant, add pepper and celery and stir-fry evenly, and pour in the fried potato chips;

3. Add light soy sauce, sugar, pepper, chicken powder, bean paste, vinegar and cooking wine, stir fry evenly, add peanuts and chopped green onion, stir fry evenly quickly, and serve.

Spicy potato shredded cake

1, peeled potatoes, washed and shredded, wet the pot with little oil, heat it to 50%, add shredded potatoes and stir-fry with salt until it is broken;

2, the potato shreds are gently pressed with a spatula, and fried from the side of the pot, and cannot be stirred;

3, while frying, press the shredded potatoes with a shovel to make the shredded potatoes into cakes;

4. When one side is fried yellow, turn over and continue to fry golden yellow; Filter off the oil, put it on a plate, and sprinkle with Chili powder, pepper powder and monosodium glutamate.