Traditional Korean Potato Cake
1.
Wash the potatoes, cut them, and put them in a blender.
2.
Stir well and be delicate enough. Interested classmates can hand grinder, I'm lazy, so I went directly to the mixer.
3.
Separate the water and leave it in this way for about 2 minutes. There is no need to press it deliberately.
4.
Put the separated water in the bowl for another 2 minutes, the water will gradually become clear. Pour out the water at this time, and you can see that pure natural potato starch has precipitated underneath.
5.
Add starch to our potato flour, and add half a tablespoon of salt. Don’t add too much, it’s too salty to eat.
6.
Pour an appropriate amount of oil into the pot, place the mold, and heat for 30-60 seconds on low heat. The amount of oil is very important. Potato cakes are more oil-absorbing. If there is less oil, they will dry, but if the oil is too much, they will not form and become sticky. It is estimated that it will take a few times to master it. It is best to use a brush to brush the oil on the inside of the mold.
7.
Put our potato flour in and fry slowly over medium and low heat.
8.
Pay attention to observation when frying. When the surrounding is about 8mm transparent, you can almost remove the mold and turn it over. Be careful not to get confused. If the oil is absorbed, remember to add it in time, but don't add too much at once. Both sides are fried until golden brown and served.
9.
Chop some chopped green onions to prepare a dipping sauce. Those who like spicy food can also chop some chili.
10.
Pour some seafood soy sauce in a small dish, put our green onion and chili, plus appropriate amount of MSG, and it's served!
Tips:
Fuel quantity and fire temperature are the key!
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