Bird's Nest Potato Cake
1.
The ingredients are ready, tapioca starch can also be replaced with potato flour or glutinous rice flour, but the taste will be slightly different.
2.
The potatoes are shredded with a spatula and placed in clean water to wash off the starch.
3.
Boil a pot of water, put the washed potato shreds in a pot of boiling water, blanch for 30 seconds, immediately out of the pot, and drain the water.
4.
Put the processed potato shreds into a larger pot, add five-spice powder, tapioca starch and appropriate amount of salt.
5.
Stir thoroughly with chopsticks, let the potato shreds and tapioca starch completely mix, and the ingredients for the cake are ready.
6.
Add water and oyster sauce to the light soy sauce and make a dip for later use.
7.
Use chopsticks to pick up the potato flour, put it in an electric baking pan that has been brushed with oil and heated in advance. Use the chopsticks to arrange a nest among the shredded potatoes. The nest is a little deeper, so that the whole quail egg can be placed.
8.
Beat the quail eggs inside, close the lid, and fry the quail eggs until set and the potato shreds are slightly browned.
9.
Brush the surface of the potato pancakes with a thin layer of sauce for seasoning. If the salt in the potato shreds is enough, you can also omit this step.
10.
Sprinkle black sesame seeds and chopped green onion on the surface after the pancakes are cooked and ready to be served. Diplomatically tender, nutritious and delicious, with a glass of milk, it is best to make breakfast for children. The method is simple and the nutrition is doubled. Energetic all morning!
Tips:
1. Cut the potato shreds a little bit thinner, it tastes more delicious. When pancakes, the potato shreds can be fried into cakes without washing, but the taste is not so refreshing. It is slightly glutinous, depending on personal preference. Well, both methods are fine.
2. Tapioca starch can increase the adhesion of potato cakes. It tastes soft and has a slight firmness. It is especially delicious. If not, it can be replaced by potato flour. If you use glutinous rice flour instead, it will not It will have the taste of QQ, and it will taste softer.
3. Put a little more salt in the batter to omit the final brushing.