Shortbread Potato Shreds

Overview

How to cook Shortbread Potato Shreds at home

Tags

• staple food
• pasta
• home cooking
• all-purpose flour
• lao gan ma
• potatoes
• sugar
• vinegar
• warm water
• yeast
• zanthoxylum bungeanum
• carrot
• salt
• salt and pepper
• vegetable oil

Ingredients

Steps

1. 1 Dissolve the yeast in warm water and let it sit for a while

   

2. 2 Pour the yeast water into the flour

   

3. 3 Stir with chopsticks, knead into a ball, and ferment until doubled in size

   

4. 4 Wash and peel potatoes and carrots, cut into shreds and soak in water for later use

   

5. 5 Take out the fermented dough, roll it into a thin sheet with a rolling pin, brush the surface with vegetable oil, and sprinkle with appropriate amount of pepper and salt powder

   

6. 6 Roll up from one end and divide into equal-sized portions according to your needs

   

7. 7 Take one part and roll it into a round cake with your hands or a rolling pin. Put a little oil in the pan, put the cake in and bake until both sides are golden.

   

8. 8 Put more oil in the wok. When the oil is 70% hot, put the cooked pancakes in and fry them

   

9. 9 Drain and set aside

   

10. 10 Leave a little oil in the pot and put in a few Sichuan peppercorns. After the Sichuan peppercorns are fragrant, take them out and leave them alone

    

11. 11 Add shredded potatoes and carrots and stir-fry, add appropriate amount of salt and sugar, and continue to stir-fry

    

12. 12 Add appropriate amount of vinegar

    

13. 13 Add Laoganma and stir-fry until cooked

    

14. 14 Split the cake in the middle with a knife, add shredded potatoes, and enjoy