In the West, potatoes appear as a staple food on the table; in the eyes of us China, potatoes are always just a supporting role, just using them in cooking, which also puzzles many Westerners.
In fact, potatoes have less water, less fat, rich nutrients, and are easy to digest and absorb. Wheat, oats, rice, and corn are known as the world's top five food crops.
We might as well use potatoes to make some staple food, suitable for all ages.
Potato shortcake, golden in color, sweet in fragrance, tender on the inside and crispy on the outside...
Potato shortcake
By TheaSmith
Recipe Recommendations
- sweetening
- fried
- three-quarters of an hour
- ordinary
Steps for Potato shortcake
1
Mix brown sugar, black sesame powder, add a little salad oil, and corn starch, and mix well into filling.
2
Peel, wash, slice the potatoes, place them in the microwave, and sit on high heat for 5 minutes.
3
Squeeze the cooked potatoes into a puree.
4
Add corn starch.
5
Mix mashed potatoes and starch well, cool slightly, add eggs, and mix well.
6
Add boiling water, mix well, and knead thoroughly.
7
Make a smooth dough with moderate hardness.
8
Divide into small doses.
9
Shape into dough and wrap in filling.
10
Press the wrapped mashed potatoes into small cakes.
11
Put it in a pan and fry over low heat.
12
Fry until the potato crisp is slightly yellow on both sides.