Potato Crispbread

by Xiancao'er

4.8 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

In the West, potatoes appear on the table as a staple food; in the eyes of us Chinese, potatoes are always only a supporting role, and they are only used in cooking, which also puzzles many Westerners.

In fact, potatoes have less water, less fat, rich nutrients, and are easy to digest and absorb. And wheat, oats, rice, and corn are known as the world's five major food crops.

We might as well use potatoes as a staple food, suitable for all ages.

Potato shortbread, golden color, fragrant and sweet, tender on the inside and crispy on the outside..."

Potato Crispbread

1. Add brown sugar, black sesame powder, salad oil, cornstarch, mix well, mix well to form fillings.

2. Peel the potatoes, wash and slice them, put them in the microwave, and bite them on high heat for 5 minutes.

3. The cooked potatoes are pressed into a puree.

4. Add corn starch.

5. Mix the mashed potatoes and starch well, cool slightly, add eggs, and mix well.

6. Add boiling water, mix well and knead thoroughly.

7. Make a smooth dough with moderate hardness.

8. Divide into small doses.

9. Knead it into a dough shape and wrap it in the filling.

10. Wrapped mashed potatoes, pressed into small cakes.

11. Put it in a pot and fry over a low fire.

12. Fry until the potato crisp is slightly yellow on both sides.

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