Potato cheesecake
By VicentaLakin
Recipe Recommendations
- flour
- eggs of 2
- potatoes a
- mozzarella cheese 1 small bowl
- salt appropriate amount
- onion appropriate amount
- chicken essence appropriate amount
- warm water appropriate amount
- lard appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Potato cheesecake
1
Potato graft, two eggs for egg fluids, masuriara cheese for the right amount, potato graft for the right amount, and a few onion flowers. It's worth mentioning... the potato graft for the starch, the potatoes for the first time, and the egg omelet, unlike the eggs we used to make, so that the eggs are warmer
2
The time of cooling down below is when the surfaces start to come up, because the face is full... so it doesn't actually look like the face of a lasagna... but it's a little softer... so I'm going to do it with hot water, and I'm going to do it with pig oil, fold it down with a cane, and I'm going to fold it around three or four times, and I'm going to rub it in the face... This way, the pancakes will be soothing outside, they'll be so soft, they'll feel like they're having a bad taste
3
Split the face, the material, and now it's wrapped up like a bagel... and make sure that it's all wrapped up... and put your hands on the right size of a tortilla... and fry it with a pan. And then I forgot to do it... and let the cake go round and round while it's fried, so it's not easy... it doesn't matter
4
Then all of a sudden, it goes through the finished product... and the cakes turn around in the pot, and they don't..
5
It's salty, but it's so soft in here