How to make potato pancakes

There are many ways to cook potatoes, it depends on whether you know how to eat them. Now we will introduce to you several ways to cook potato pancakes .

Shredded Potato Wraps

Material

Ingredients for shredded potatoes : 1 medium-sized potato , 1/4 bell pepper , 10 garlic sprouts , a little chopped green onion , a little pepper powder , a little salt, a little vinegar

Ingredients for pancake batter: (for 2 pancakes)

80g flour , 240g water, 10g chopped green onion

2 eggs , Tianjin garlic chili sauce (a little spicy ), 2 cilantro , some chili oil (I dried my own chili , slightly spicy)

practice

1. Peel the potatoes, wash them, cut them into thin strips, put them into clean water to wash off the starch on the surface, then rinse them under running water until the water is clear, then soak them in water for more than 10 minutes, remove them and drain the excess water. Cut the bell pepper into strips and the garlic sprouts into sections;

2. Heat the wok and add a proper amount of cooking oil. After heating, add chopped green onion and stir-fry until fragrant. Then add shredded potatoes and bell peppers and stir-fry. Add salt, vinegar and pepper powder to taste.

3. Stir-fry until the potato shreds are soft (you can decide the softness or hardness of the potato shreds according to your preference), add the garlic sprouts, stir-fry evenly and turn off the heat.

How to make egg pancake

1. Put the flour in a bowl, add water and stir to make a thin batter (thin batter makes thin pancakes), then add chopped green onion and mix well. Because the shredded potatoes are salty and there will be sauce for the pancakes later, no salt is added to the pancakes.

2. Heat the pan slightly, add a little oil and turn the pan handle to spread the oil all over the bottom of the pan (I usually use a silicone brush to apply the oil, or you can use a paper towel with a little oil to wipe the bottom of the pan), pour in the normal batter and turn the pan handle to spread the batter evenly all over the bottom of the pan;

3. Then crack an egg directly onto the pancake;

4. Use a spatula to gently beat the eggs, making sure the egg liquid is spread evenly on the pancake;

5. Fry the other side of the pancake over medium heat until it is browned, then turn it over and place the side where the egg liquid has begun to solidify against the bottom of the pan. Pour a little oil along the edge of the pancake and fry the side with the egg liquid until it is browned, then turn it over and turn off the heat.

How to make shredded potato wraps

1. Flush the side without egg liquid, then put shredded potatoes on one side of the pancake, leaving a little edge;

2. Brush the other side of the pancake with garlic chili sauce or your favorite sauce;

3. Pour some chili oil, you can choose to add it or not;

4. Add coriander, you can choose whether to put it or not;

5. Use a spatula to fold up the edge of the potato shreds, and then continue to fold it to the other side to make a potato shreds roll.

Kimchi Potato Pancakes

Ingredients: 2 large potatoes, 1 egg, 4 slices of bacon, 1 small bowl of kimchi

Ingredients: sesame oil, salt

practice:

1. Wash and peel the potatoes. I usually like to use a high-quality steel wool to directly peel them. This is very convenient.

2. Grate the peeled potatoes into shreds.

3. Chop the bacon and kimchi, add an egg, a little sesame oil and salt and mix well.

4. Mix in the shredded potatoes as well.

5. Heat a frying pan and add a proper amount of oil. Knead the mixed potato paste into small round cakes. When one side is browned, carefully turn it over and fry the other two sides.

6. Of course, if you are lazy, you can also pour the shredded potato paste directly into the pot and spread it into a large round potato kimchi pancake.

7. The fried pancakes are very fragrant, crispy and tasty.

Ingredients : 15 potatoes (medium to small), about 500g, one garlic clove, 2 scallions, 1 teaspoon of Sichuan peppercorns , 1/2 teaspoon of salt, 2 stalks of coriander , MSG , brown sugar (a little), soy sauce (for coloring)

practice

1. Peel and wash the small potatoes, add water, bring to a boil over high heat, then turn to medium heat and cook for about 15 minutes until crispy and soft;

2. Add 10 tablespoons of oil to the pan, put the potato cakes in, and fry over medium-low heat until both sides are golden brown; (If you don’t fry them flat, they will break, so it’s better to press them into shape after frying)

3. Use the blade of a knife to gently flatten the potatoes into potato pancakes; (Note that you only need to pat them gently, don’t use too much force, the key is to crack them a little bit, if you do it too much, they will fall apart, you can only use wet hands to rub them together)

4. Put it back into the pan and fry over medium-low heat until both sides are golden brown;

5. (First, add sweet sauce and water in the center of the pot on low heat, add a little soy sauce for coloring and stir-fry, then place the potato cakes around it) Add garlic and salt, stir-fry on low heat until fragrant, add brown sugar, and finally add chopped green onion, sprinkle with pepper powder and mix well.

6. Serve on a plate and garnish with coriander.

Note: 1. If you don't fry it and flatten it, it will break. It is better to pat it into shape after frying. Pay attention to pat it a few times, don't use force. A little crack is the key. If you do it too much, it will fall apart. You can only rub it with wet hands.

2. First, add sweet sauce and water to the pan on low heat, add a little soy sauce to color and fry, then place the potato cakes around

Garden Assorted Potato Pancakes

Material

Potatoes (2, 500g), red pepper (1/2), ham (80g), green beans (50g), corn kernels (25g), flour (2 cups), chopped green onions (1 tablespoon)

seasoning

Oil (5 tablespoons), Thousand Island Dressing (3 tablespoons), Salt (2 tablespoons)

practice

1Peel the potatoes and cut them into thin slices. Steam them in a pot for 15 minutes until they are soft. Take them out and mash them into mashed potatoes. Let them cool for later use.

2 Remove the stems and seeds of the red pepper and cut into fine dices; cut the ham into fine dices; wash the green beans and corn kernels and drain the water.

3 Bring water to a boil, add 1 tablespoon of salt, pour in green beans and corn kernels and blanch for 30 seconds, then remove and drain.

4 Add diced red pepper, diced ham, chopped green onion, green beans and corn kernels into the mashed potatoes in turn and mix well with the mashed potatoes.

5 Add 3 tablespoons of Thousand Island dressing, 1 tablespoon of salt and 2 cups of flour, mix well to make potato batter, and let it stand for 30 minutes.

6 Dip your hands in flour, take egg-sized pieces of dough, roll them into balls, press them into pancakes, and sprinkle with flour.

7 Take a frying pan, pour 5 tablespoons of oil and heat it up. Put the potato pancakes in one by one and fry them over medium-low heat until both sides turn golden brown. Drain the oil and serve.

There are many other ways to make potato pancakes, which I will not introduce here one by one.

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