How to make crispy potato cake

Golden color, crisp outside and tender inside

Material Science

Ingredient: 300 g potato (yellow skin),

Accessories: 150g bread crumbs, 100g wheat flour,

Seasoning: 5 g cooking wine, 10 g soy sauce, 3 g salt, 1 g five spice powder, 10 g ginger, 10 g sesame oil, 2 g monosodium glutamate, 3 G prickly ash


1. Wash and peel potatoes;

2. Put the potatoes into the steamer and steam them;

3. Mash potatoes into mud and set aside;

4. Soak Zanthoxylum bungeanum in hot water to make Zanthoxylum bungeanum water;

5. Cut ginger into small pieces;

6. Mix 30g flour with water to make a paste;

7. Mix mashed potatoes with cooking wine, soy sauce, salt, five spice powder, ginger powder, sesame oil, monosodium glutamate, pepper water and proper amount of flour;

8. Make the mashed potatoes into small round cakes, dip them with dry flour, then drag the flour paste on them, and roll the crumbs evenly;

9. Add oil into the spoon and heat it for 50% heat. Deep fry the potato cake thoroughly. When floating, take out the shaker.