Pan-fried Potato Pancakes
1.
Wash potatoes, peel and set aside
2.
Finely chopped green onions
3.
Use a wire grater to rub the potatoes into a thicker wire, which is too thin and does not taste good
4.
Add 4 grams of salt
5.
Add 20g chopped green onions
6.
Chicken Essence 2g
7.
Flour 50g
8.
Mix well and set aside
9.
Heat in a non-stick pan with 4 spoons of vegetable oil
10.
Add the mixed potato shreds
11.
Use a spatula to spread into a pie of even thickness
12.
Fry on low heat until the whole pie is shaped and the bottom is golden brown
13.
Turn over with a large spoon, continue to fry on low heat until the bottom is golden, and it will be out of the pan after being cooked.
14.
Put it on a cutting board and cut into evenly sized pieces
15.
Serve on the table
16.
Mashed garlic into garlic paste
17.
Add 4 spoons of light soy sauce, 2 spoons of rice vinegar, a little monosodium glutamate and sesame oil, mix well, and serve together for dipping
Tips:
The skin is golden and crispy, and the inside is soft and fragrant. It is served with garlic and can be eaten directly as a staple food.
Precautions:
1. The potato shreds should be thicker or have a bad taste;
2. Freshly mix and fry, it is easy to get water after a long time;
3. Add more oil when frying to make it crispy;
4. Fry on low heat until it is cooked, and you can cover it to accelerate maturity.
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