Liusha potato balls

Liusha potato balls

Introduction:

Production steps:

Step 1: put potatoes and salted egg yolks in pressure cooker respectively;

Step 2: after boiling, turn to low heat for 20 minutes;

Step 3: peel and mash the steamed potatoes, add appropriate amount of salt and pepper, and stir well;

Step 4: sift the steamed salted egg yolk and grind it into sand;

Step 5: mix the ground salted egg yolk, custard powder, sugar and milk powder;

Step 6: add the melted butter, stir well, and put it in the refrigerator for 20 minutes;

Step 7: so mashed potatoes and quicksand fillings are ready;

Step 8: take the right amount of mashed potato and press it into a disc, and put the solidified quicksand filling in the middle;

Step 9: make a ball and wrap all the potato balls,

Step 10: put the potato ball into the flour and roll it to make the surface evenly covered with flour;

Step 11: roll the potato balls wrapped in flour into the egg liquid;

Step 12: finally, put the bread bran into the bread bran, shake it to make its surface stick a layer of bread bran evenly;

Step 13: deep fry in oil until golden brown;

Step 14: take it out and put it on the kitchen paper towel to absorb the oil;

Step 15: this delicious quicksand potato pill is finished. Take a bite. It has rich milk flavor and flowing Jinsha. Be careful to scald it.

Materials required:

Potatoes: 3

Salted egg yolk: 5

Sugar: 40g

Custard powder: 40g

Milk powder: 50g

Butter: 120g

Pepper: right amount

Oil: right amount

Salt: right amount

Note: 1. Steamed potatoes peeled and ground into mud, you can add some salt seasoning, the more delicate the better; I personally think it is not easy to use mashed potatoes, or add some glutinous rice flour viscosity is better; 2. Salted egg yolk to choose full, rich in oil, steamed salted egg yolk with a dense funnel bit by bit rub, so that the sand is more delicate; 3. Salted egg yolk sand, Jishi After mixing the flour, milk powder and melted butter in proportion, put them into the refrigerator to refrigerate and let them solidify again for easy packing; 4. After wrapping the salted egg yolk stuffing in potato balls, roll them in starch, eggs and bread bran in turn, so that the bread bran can be evenly wrapped on the surface of the balls; 5. The oil temperature of fried potato balls should not be too high. When it is 30% hot, put them into the pot and fry them slowly over low heat; the oil temperature is too high The bread bran on the surface is easy to paste, but the inside is not ripe; deep fry until the yolk filling inside melts when it is hot, and the quicksand effect will come out.

Production difficulty: Advanced

Technology: deep fried

Production time: one hour

Taste: milk flavor