Poria Potato Cakes
1.
The first time I saw the lumpy Poria, it smelled no special smell. There was a faint fragrance of Chinese medicine, not unpleasant, but it was a bit refreshing, very light, and it was a taste that most people could accept.
2.
Use a wall-breaking machine to turn the tuckahoe blocks into tuckahoe powder. It must be a wall-breaking machine here. Ordinary cooking machines are not acceptable. There are particles when it comes out, which makes it too uncomfortable to eat. As a digression, I feel that the wall breaker is very useful, and one should always be kept at home.
3.
This is mustard greens, which must be eaten more in spring. I didn't eat this kind of dish very much before, but I started to eat it in recent years. The nutrition is really high. Mustard greens have a special fragrance. People who love love it very much, and people who don't love it very much. I think it is acceptable, after all, nutrition is also very important.
4.
The mustard greens are simmered in the soup pot for a few seconds until they become soft. Take it out and soak it in clean water for a while, it is still very green, and then dry it.
5.
Fry the sausages. This time, the sausages selected by Jenny Jeans are pure meat sausages, added with basil. The taste is very good, with the breath of spring, and it is super delicious. This intestine does not contain additives, so it can be safely fed to children.
6.
The fried sausage is chopped, and the mustard greens that have been dried are also chopped. stand-by.
7.
After the potatoes are steamed, remove the skin of the potatoes and press them into a puree with a masher.
8.
Adding tuckahoe powder, tuckahoe powder is not sticky, if you are a novice, you can add a part of flour to increase the viscosity of the dough, and it will not break into slag when frying. Add appropriate amount of water and stir to form a dough.
9.
Add the chopped sausage, chopped mustard greens, and chopped green onion and ginger, and mix well again.
10.
Mix everything evenly, just sticky, you can knead it into a dough, don't need to be too dry or too wet.
11.
Using heart-shaped molds, I made some heart-shaped cakes, which can make the family feel full of heart when eating. Put the right amount of salad oil in the pan, put it in and start frying.
12.
Fry until golden on both sides. This cake is easy to break, so you have to wait until one side is fried and browned and hardened before turning it over. Finally, both sides are fried and crispy. Especially fragrant, the taste is also crispy on the outside and waxy on the inside. It tastes like a floury, coupled with the aroma of sausage and mustard greens, the taste is rich and delicious.
Tips:
1. If you have no experience, you must add some flour to increase the viscosity of the cake, otherwise it is really easy to fry.
2. The cake should be slightly thinner and crisper.
3. If you don't have a mold, just use your hands to make small cakes and fry them.
