Chinese Food
Fried potato balls
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The first time I fried potato balls. No experience. The oil temperature is really hard to control. The fried ones are too much. The color is very deep. But I like ha ~ ~ very delicious ~ I may be pockmarked tomorrow ~ ~ I love children's paper which is easy to get angry... Ah ~
Cooking ingredients
Cooking Steps
Step1:Materials read
Step2:Chopped scallion for standb
Step3:Potatoes peeled and cut into pieces. Steam over high heat and water for 1520 minute
Step4:Steamed potatoes mashed while ho
Step5:Add salt and peppe
Step6:Mix in the flou
Step7:Well mixed loo
Step8:Mash the mashed potatoes into balls (be patient
Step9:Put enough oil in the pot (not more than the meatballs). Cook until 8 or 9 layers are done. Put in the meatballs
Step10:Fry the meatballs until they are discolored. Sprinkle some scallions at last. Touch them. The taste is not so greasy
Step11:Cornstarch is cornstarc
Cooking tips:1. Cornstarch is the raw meal. It is indicated in my last picture. 2. The potatoes must be steamed soft, rotten and ripe. When pressing, they should also be pressed as fine as possible. The mashed potatoes will naturally be sticky. 3. The purpose of adding starch is to make the mashed potato form better. It is not easy to spread when frying. It can also make the outer skin crispy and the inner soft waxy. My 500g potato is about 20g starch. You can adjust it according to your own quantity. 4. The mashed potatoes are cooked. The purpose of frying is to make the skin crispy. So you don't need to fry for too long. You can take out the discolored potatoes. You like to have a good taste. You can fry for a long time. You can use my color. You can fry again and paste. 5. In addition, I didn't wrap the egg liquid, bread bran, etc. The bread bran will be crisper. 6. If you don't like black pepper, you don't need to add it. It's good to add a little salt. The onion is for embellishment. You can also stick some onion when eating balls
