Pan-fried Original Flavor
By VicentaLakin
Recipe Recommendations
- potatoes of 2
- milk 1 bag
- eggs of 2
- flour a cup
- fresh basil appropriate amount
- salt a small spoonful
- chicken essence a small spoonful
- shisanxiang a small spoonful
- salad oil appropriate amount
- milk fragrance
- fried
- half an hour
- simple
Steps for Pan-fried Original Flavor
1
Prepare materials.
2
Peel the potatoes and cut them into thin strips.
3
Soak in water, remove starch, and set aside.
4
Pour milk and flour into a bowl.
5
Heat it with water in the pan to make it hot.
6
Use an egg beater to stir the flour until it is free of particles.
7
Wrap in plastic wrap and let cool.
8
Add 2 eggs.
9
Stir well.
10
Remove moisture from potatoes and pour into batter.
11
Add salt, chicken essence, and thirteen spices to taste.
12
Mix well again.
13
Heat the pan, pour in the right amount of salad oil, scoop in half the original potato batter, spread out, and fry until set.
14
Turn over and fry over medium to medium heat until both sides are golden yellow. Serve.
15
Drain excess oil with oil-absorbing paper.
16
Place it on the chopping board and cut it into eight pieces.
17
剩余的土豆糊中加入适量的罗勒，Stir well.
18
Pour into the pan and fry.
19
Pan-fry on both sides to golden brown.
20
Cut it into pieces.
21
Place it on the plate.
22
Place it on the plate.
23
Place it on the plate.
24
Place it on the plate.Pan-fried Original Flavor Make Tips
1: Stir the batter with an egg beater to make the batter more uniform and particle-free.
2: Making cakes with hot noodles will make the cakes soft.
3: Hand-cut potatoes into thin strips to make the cake more delicious.
4: The potato cakes will be fried evenly only when they are spread flat.
5: Fry the cake over medium to medium heat.
2: Making cakes with hot noodles will make the cakes soft.
3: Hand-cut potatoes into thin strips to make the cake more delicious.
4: The potato cakes will be fried evenly only when they are spread flat.
5: Fry the cake over medium to medium heat.