Traditional Korean potato
By VicentaLakin
When I was a kid, I ate potatoes on the roadside carriage, and I ate a dozen. When you're older, you'll drink wine, you'll drink wine in the cab, and you won't need another drink if you have potatoes。
Recipe Recommendations
Steps for Traditional Korean potato
1
Potato wash is done. Put it in the mixer。
2
It's full, it's delicate. I'm lazy and I'm going straight to the mixer。
3
Separating the moisture would probably just be two minutes away, without the pressure。
4
The water that's separated will be in the bowl for another two minutes and the water will be clear. When the water is poured out, you can see that there is pure natural potato starch down there。
5
Add starch to our potato powder, half a spoon of salt, no more salt, no more。
6
Put the proper amount of oil in the pot, put the mold in it, heat the little fire for 30-60 seconds. The amount of oil is very important. Potatocakes are more ingested and dry when they are short, but too much oil doesn't form and become sticky, and it's going to take a couple of times to manage it. Better use a brush on the inside of the mold as well。
7
Put our potato powder in there and make it with a little fire。
8
watch it when it's fried, and almost when it's about 8 mm or so, it's almost possible to turn the mold over. be careful not to mess up. if the oil is sucked out, remember to fill it in in time, but not to add too much at once. it's hot on both sides。
9
Cut the onions and make the sauce, and friends who like to eat hot can cut the chili。
10
Pour some seafood sauce on the plate, put our onion flowers and peppers on the plate, plus a good tasteTraditional Korean potato Make Tips
The amount of oil and the heat are key!