Pan-fried potato cake, the correct way to tell you, crispy on the outside and soft on the inside, fragrant and crispy is so delicious

Potatoes are a kind of food we often eat, when cold mixed is crisp, when stewed is fragrant and soft, when fried is crispy and soft, each kind is very delicious, often change to eat, even if it is eaten for a whole week, it is not tired of eating it. Today, the master of Changsha New Oriental Culinary Institute will share with you a new way to eat potatoes, teach you to make a caramelized crisp and soft pan-fried potato cake, soft on the outside and soft on the inside, fragrant and crispy, so delicious, hurry up and collect!

Ingredients: flour, potatoes, carrots, sausages, chives, salt, chicken essence, allspice, pepper

method:

1: Prepare all the ingredients, peel and cut the potatoes into slices, steam for 15 minutes, dice the sausage, dice the carrots, cut the chives into green onions and set aside;

2, steamed potatoes cool, press into puree, add diced sausages, diced carrots, green onions, stir well;

3, add flour, salt, chicken essence, pepper and five-spice powder, add an appropriate amount of water, stir into batter and set aside;

4. Divide the batter into dough of uniform size and smear the surface with cooking oil for later;

5, fry the pan with oil, the small balls with small presses into small cakes, put into the pot, in turn to make all the small cakes;

6, the whole low heat, the cake slowly fry, fry until one side of the golden brown, turn over, continue to fry until golden brown;

7: Fry until golden brown on both sides, then remove from the pan, sprinkle with green onion or sesame seeds and garnish, and the pan-fried potato cake is finished.