Fried potato balls
Introduction:
"In fact, it's the revision of Mr. Meng's fried potato balls. It seems that the original version was made once before, and the frying pan was also used. Very angry frying pan basket, all the soft things will sink down from the gap. In order to prevent the potato balls from sinking, drag the egg tart mold over and fry the potato balls in the mold. The mold is a little bigger, one pill is empty, two pills are too crowded. The potato balls look very strong. When heated, they swell and collapse. At last, they all change shape. The air frying pan will never have the advantage of an oil frying pan for such soft things - it will shape quickly and remain the same. Oil holding the ball, the ball will not be deformed by its own weight, but can expand in all directions under the action of heat. In addition, to be fair, the oil pan will save time. It only takes a few minutes for these meatballs to be scorched and the oil can be controlled. In the air fryer, however, they stayed for about 20 minutes, probably more. The only thing that makes people feel relaxed is that they don't have a big pot of oil
Production steps:
Step 1: Materials
Step 2: wash potatoes and cut into large pieces
Step 3: steam over high heat
Step 4: slightly cool
Step 5: peeling
Step 6: crush the spoon into mud while it's hot
Step 7: add butter and mix well
Step 8: pour in the salad juice and mix well
Step 9: add salt and pepper
Step 10: mix well
Step 11: form a ball about 2 cm in diameter
Step 12: preheat the air fryer for 5 minutes, 200 degrees
Step 13: oil the potato balls
Step 14: load the egg tart mold and put it into the frying pan basket
Step 15: 200 degrees, fry for 5-10 minutes
Step 16: remove the egg tart mold after peeling the skin, and brush oil again
Step 17: continue to fry until the surface is golden and turn over
Step 18: deep fry until golden and come out
Step 19: plate and garnish with scallion
Materials required:
Potatoes: 300g
Butter: 12g
Roasted sesame salad juice: 12g
Salt: 1 / 2 teaspoon
Black pepper: 3 / 4 tsp
Edible oil: right amount
Scallion: right amount
Note: potato balls are very soft. It is not suitable to turn them over when the surface is not shelled, so as not to destroy the appearance. Each seasoning can be adjusted and replaced according to its own taste.
Production difficulty: simple
Technology: deep fried
Production time: several hours
Taste: salty and fresh
Fried potato balls
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