Rural Potato Pancakes
1.
Prepare materials and weight
2.
Peel the potatoes and cut into thin slices
3.
Potato chips steamed in a rice cooker for 20 minutes
4.
Corn threshing, peeling carrots and dicing
5.
Corn kernels, diced carrots, and peas are simply washed with water
6.
After the potatoes are steamed, take them out and let cool
7.
Boil water in a small pot and add corn, carrots and peas to blanch.
8.
Drain the corn, carrots and peas
9.
Potatoes are pressed into mashed potatoes with a spoon
10.
Add corn, carrots and peas, salt, etc.
11.
Add 120 grams of flour
12.
Add 25 grams of sweet mustard sauce, you can also put five-spice powder or other favorite seasonings
13.
Wear disposable gloves and knead well
14.
Spread the oil with both hands, divide the mashed potato dough into 40 grams, and press it into a cake base (there are no more than 16 cake bases on the plate, but only 12 were taken)
15.
Brush a small amount of oil in the pan and put in the potato pancake embryos
16.
Fry it until golden on both sides
17.
Rural potato pancakes, eat while hot, special fragrant, can be matched with all kinds of favorite sauces
Tips:
1. Corn, carrots and peas must be blanched
2. If there is no sweet mustard sauce, you can use thirteen spice powder
3. When dividing the potato pancake embryos, apply oil with both hands to prevent sticking
4. It is recommended to use non-stick pans for pancake pans
