Xiangnuo pickled mustard potato cake
This pickled mustard potato cake is made with the unique aroma of Wujiang mustard and mixed with mashed potatoes, and then fried with a little simple seasoning until it is made. As much of the pickled mustard as possible is shredded into the mashed potatoes. The taste is delicate and soft. waxy, delicious and fragrant. It is suitable for both the elderly and children. It is a snack that the whole family likes on the New Year's Eve table.
Recipe Recommendations
- potatoes two
- shredded carrots appropriate amount
- coriander appropriate amount
- glutinous rice flour appropriate amount
- salt appropriate amount
- vegetable oil appropriate amount
- white pepper appropriate amount
- MSG appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Xiangnuo pickled mustard potato cake
1
Prepare the required raw materials;(There are also a little shredded carrot, I forgot to take pictures)
2
Peel the potatoes, cut into thin slices, steam them in a steamer, place them in a fresh-keeping bag and roll them into mud with a rolling pin.
3
Chop the shredded mustard tuber into minced pieces, chop the coriander, and cut the shredded carrot into diced pieces. (Chop the pickled mustard will taste better if you like the grain taste, you don't have to chop it too much).
4
Pour the chopped pickled mustard, shredded carrots, and shredded coriander into the mashed potatoes and mix. Add a little salt, a spoonful of vegetable oil, a little monosodium glutamate, and a little pepper powder and stir evenly with chopsticks to blend the seasoning flavor into the material. (Don't add too much at once when adding salt, because the pickled mustard is already very salty, so add it as appropriate).
5
Take a flat plate, spread the vegetable oil evenly on the bottom of the plate, and take a small ball of mixed mashed potatoes and shape it into a round cake shape on the plate.
6
Brush the pan or frying pan with thin oil, heat the oil, add the potato cake blanks and fry until.
7
Fry one side and turn it over and fry the other side until both sides turn golden. (Don't rush the reverse side when frying, otherwise the potato cake will be too soft and will easily disfigure.)