#夏日生活打卡季#
Three volt days, hot days, is your appetite okay?
Our side is probably the hottest in the country, 38 degrees every day! Fortunately, there is air conditioning at home, working 24 hours a day, even the kitchen is cool, haha!
Share a super delicious hash cake, hand-picked by my son, arrange it now! This weather, only my son, can let me cook, haha, true love.
0 flour, deluxe version, real potato cakes, golden and bright, crispy on the outside and soft on the inside, my son ate 5 in one go!
Oops, it's really so fragrant, potatoes do this, I can eat a ton, hahaha!
Hehe, don't look at the name of the potato cake, the ingredients in it are added to several Oh!
In addition to mashed potatoes, onions, carrots, diced bacon, and eggs and breadcrumbs were also wrapped on the outside, fried yellow, crispy, and a bite "click"!
Because there is no starch added to the mashed potatoes, it is particularly soft and sticky inside, with a slight smoky aroma of bacon, ha, delicious to cry!
Lo and behold, it's so soft that you can bend over!
Did saliva come out?
Ha, it's delicious!
Without talking nonsense, go straight to the practice.
First, the potatoes are steamed. There are 2 methods, one is to peel the potatoes and steam them slices so that the time is shorter, and the other is to steam them with the skin and peel them after steaming.
I am lazy, of course, in the second way, wash it and steam it directly for half an hour. When I steam breakfast, I steam it by the way, save energy, please call me a thrifty little housewife!
I use Enshi small potatoes, not big, but the taste is delicious, and it is rich in selenium, and the nutrition is better than ordinary potatoes, which is very famous.
The steamed new potatoes, the skin is very thin, and with a light tear, they are torn off.
Next, press the potatoes into mashed potatoes.
When I did this, it was already afternoon, the potatoes were cold, and it was too laborious to press directly. So I used another lazy method, putting the potatoes in the meat grinder and adding a little water to the puree.
OMG, what a surprise!
The mashed potatoes of Enshi small potatoes are particularly sticky, and have a lot of stickiness and elasticity, which is much better than the mashed potatoes pressed directly by hand. The principle is probably similar to whipping minced meat in the same direction, or similar to kneading dough, in short, it is recommended that everyone try it.
Stir a few times with a spatula, you see, like rice cake balls hammered with stone mortar when I was a child?
Mashed potatoes, is a Western-style way of eating, generally added with bacon, has a smoky flavor, so some people call it "Western bacon".
I don't have bacon at home, but there is bacon, also old bacon smoked with fruit wood. Bacon is also from Hubei Enshi, very salty and hard. Therefore, to cook it first and then eat, this step is indispensable for old bacon. I cooked for about 20 minutes, and the soup was cloudy.
Remove the bacon and rinse it again, now the bacon is soft and much cleaner.
Slice the bacon into thin slices and dice them.
I also left the bacon on the left and put it in a crisper bag to seal it so that I could use it for stir-frying next time, and the right one for potato browns.
At the same time, cut half an onion, half a carrot, and dice them all.
Add very little oil to the pan, add onions, carrots and bacon and stir-fry over low heat, add a little salt. I have fat in my bacon, and it will come out of the oil when stir-frying, so I don't need to add too much oil.
Add the fried diced three dices to the mashed potatoes, add a little salt and black pepper, and stir well.
It's very sticky, just like gum.
In fact, these ingredients are cooked, and you can taste the taste directly.
Dig a ball of mashed potatoes, repeatedly form balls a few times, and then gently flatten, the size is arbitrary.
Because the mashed potatoes whipped by the meat grinder are very sticky, like glutinous rice balls, there is no need to add flour and it is not very loose. Look closely, is the surface still shiny? It looks smooth.
Next, give the potato cake through the "three levels", this is the finishing touch, much more delicious than directly frying the potato cake.
Each hash cake is first floured on both sides, then dipped in egg liquid, and finally rolled with breadcrumbs.
Finally, it is dipped in breadcrumbs, so that it will be fried or fried again, and there will be a crispy crust on the surface, which is particularly crispy.
The next hash browns can be fried or fried. The color of frying is more topping, but I think it's too oily and doesn't feel very healthy, so I like frying.
Add a little oil to a frying pan, add the hash browns and fry over medium heat until golden brown on both sides. The ingredients inside are cooked, so as long as the outside is cooked, it will be good, quickly.
Fry it too.
Minutes out of the pot, fragrant potato cakes, delicious to burst, if you don't eat will regret the series!