Korean snack --- Korean potato cake

Korean snack --- Korean potato cake

Introduction:

"Potato cake is the love of the potato control group, and there are many ways to do it. Korean potato cake not only looks beautiful, but also tastes soft, fragrant and glutinous, very delicious. In practice, it will be a little different. It is made by rubbing raw potatoes and onions, then adding the right amount of flour and eggs to fry them. In the taste, it is more soft and fragrant, and the visual effect is also very beautiful. This time, I used a blender to beat the potatoes and onions into a paste, and then mixed them with flour and eggs to make the taste more delicate, soft and waxy. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash the green pepper and red pepper, cut into rings and set aside.

Step 3: peel the potatoes and onions, cut them into pieces and put them into the blender.

Step 4: stir into mashed potatoes.

Step 5: flour and eggs.

Step 6: pour in the mashed potatoes.

Step 7: add salt, sugar and pepper and stir well.

Step 8: add less oil to the pan, scoop in a spoonful of potato paste, place two green and red pepper rings on top, and fry slowly over low heat.

Step 9: fry over low heat until the golden pancakes are cooked on both sides. Dip in Scallion soy sauce when eating.

Materials required:

Potatoes: 20g

Flour: 30g

Egg: 1

Onion: 30g

Salt: right amount

Sugar: 1g

Pepper: right amount

Green and red pepper: moderate amount

Note: if there is a container to wipe potatoes, use a blender to do the same. Or it's easier to use a blender like me. When frying, be sure to keep the heat low, turn the side over after one side is set, and fry until both sides are golden.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: slightly spicy