1. Wash and peel potatoes, cut into pieces and steam.
2. Use a mud press or spoon to make a mud.
3. Wash the cabbage leaves and cut into thin shreds. Put clean water in the pot, add 1 pinch of salt (outside the formula), and 2 drops of oil to boil. Boil all the vegetables in water and remove the water to control.
4. Dice the onion, wash and control water, heat the oil in the pot, and saute the diced onion.
5. Stir fry with mixed vegetables.
6. Pour into the mashed potatoes, add salt, sugar, and black pepper to taste. Use milk or water to adjust the degree of dryness and wetness. The amount of water is enough for the mashed potatoes to form a dough. The types and amounts of seasonings are for reference only.
7. Beat the eggs, spread the flour on a flat plate, scoop a spoonful of mashed potatoes with mixed vegetables, and roll the mashed potatoes into balls with your hands and a spoon.
8. Put it in flour and roll it around so that the surface is covered with a thin layer of flour.
9. Roll it in the egg liquid, soaked in the egg liquid.
10. Put it in the flour and roll it again, and coat it with flour. In this step, the flour can also be replaced with bread crumbs.
11. Pour oil in a flat-bottomed non-stick pan, heat it on a low heat, put the potato dumplings in the pan and flatten them with the back of a spoon soaked with oil, or pat them flat with your fingers.
12. Fry on low heat until golden on both sides.
13. The face value is a little bad, but it can't stand it and it's delicious!
Tips:1 The flour for the first dip can also be used for starch, and the flour for the second time can be used for bread crumbs. I am so annoyed that I use flour. \n2 This mashed potato gets wet and sticky. If you don’t want to wear gloves, just wet your hands before rubbing them. \n3 Small fire throughout, don't fry it.
