Crackers
By VicentaLakin
Potato cakes are available in a lot of Western foods, fast foods, a box of six dollars or more at a price of almost $20. Potatoes seem to be born for such snacks, fries, fries, chips... everything is delicious. It's very simple to make crackers with skin, and most of us are dealing with potatoes, which are evaporated, which is more sophisticated and can easily become mud, but there's a fatal disadvantage, which is that mashed potatoes are too much water! It's not easy to form, it's easy to blow loose, and it's not too soft for the peels, so I'm dealing with potatoes this time in a way that's cooked, slow, soft, and that's the best way to make them
Recipe Recommendations
Steps for Crackers
1
Potato washes off the skin. I use smaller potatoes. If it's big, it's two。
2
Potatoes cut into tiny little dings, rinsed them in the water and dried them up。
3
It pours oil into the pot, heats it into potatoes, and the medium- and medium-flamming fires are so soft that it presses into the mud。
4
Pour potatoes into the basin, add salt, black pepper powder and a little bit of corn starch, rubbing them into mashed potatoes, and evening them。
5
The rubbed mashed potatoes split into small pieces, all in small rectangles, the shape of chips。
6
A little more cooking oil was poured into the pan, the cooking function was selected, temperature was regulated to 220 degrees, preheat for about three minutes, and the potato cake was blown into the pot, with careful flipping。
7
If you blow it to the surface, you can get the tar out。
8
It's so delicious
9
Try it