Potatoballs

1

Potatoes and salty yolk are placed in high-pressure pans, respectively

2

When the fire is boiled, the pressure valve is called and converted to a light fire for 20 minutes

3

Distilled potatoes are torn to the skin and evenly mix salt and pepper

4

It's a sift of salted egg yolk

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A mixture of salted yolk, gish, sugar and powdered milk, which is crushed into powder

6

Add melted butter, evenly mixed into a freezer for 20 minutes

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So that the mashed potatoes and the sandy stuff are ready

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(a) Take a suitable amount of mashed potatoes and press them into a circle, and place them in the middle with condensed fluids

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Round up the ball, wrap all the potato balls

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(b) Roll the potato ball into the flour, so that it is covered in a flat surface

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And put the potatoballs in flour and roll them in the egg fluids

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Finally, it is placed in a bakery, and it shakes, so that its surface is evenly coated with a laminate

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(b) Blasted to gold in the oil pan

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When they are recovered, they put oil on the kitchen paper towels

15

So the delicious sour potatoballs are finished, with a bite, a fragrance of milk, a flow of gold and sand。

1. Peel the steamed potatoes and mash them into a puree; you can add a little salt for seasoning. Be sure to mash them as finely as possible. Personally, I think it's hard to shape using only mashed potato, so adding some glutinous rice flour makes it bind better. 2. Choose salted egg yolks that are plump and rich in oil. Rub the steamed yolks through a fine mesh sieve little by little; this results in a finer sandy texture. 3. After mixing the salted egg yolk mixture, custard powder, milk powder, and melted butter in proportion, place it in the refrigerator to chill. Allow it to solidify so it is easier to wrap. 4. Once the potato balls are stuffed with the salted egg yolk filling, roll them in starch, egg, and breadcrumbs in sequence; this ensures the breadcrumbs coat the surface of the balls evenly. 5. The oil temperature for frying the potato balls should not be too high. Add them to the pot when the oil is warm and fry slowly over low heat. If the oil temperature is too high, the breadcrumbs on the surface will burn easily while the inside remains uncooked. Fry until the egg yolk filling inside melts from the heat, achieving a lava-like effect.