Yunnan potato cake (mashed potato cake)

Overview

Ever since Master Xu made this potato cake for us for breakfast, we have fallen deeply in love with it... Now that his duty has expired, we have to make enough food and clothing ourselves. It is the first time to make it, but the appearance is not good, but the taste is okay

Tags

• staple food
• home cooking
• yunnan cuisine
• chili oil
• flour
• pepper noodles
• potatoes
• sauerkraut
• salt

Ingredients

Steps

1. 1 Wash the potatoes, put them in an electric pressure cooker, and add a small amount of water (a little bit is enough, you don't need to cover the potatoes, it may be steaming the potatoes with high-pressure steam). Choose the "bean/tendon" option, steam it right after you take a walk (I didn't take any photos). Crush the potatoes

   

2. 2 Use the back of a spoon to mash the potato cubes into a puree.

   

3. 3 Chop sauerkraut and green onions

   

4. 4 Fried mashed potatoes. Add a small amount of cooking oil to the wok (Master Xu put some lard in it, which seems to make it more fragrant). When the oil is hot, add the sauerkraut first. When it is almost dry, add the onions, salt and chili oil and stir-fry for a while. It’s almost ready (it all depends on feeling, haha)

   

5. 5 Add appropriate amount of water to the flour and knead the dough until it is not sticky to your hands. Shape into small balls and roll into thin slices

   

6. 6 Wrap the filling like a bun, flatten it, and roll it out slightly to make it look like a pancake

   

7. 7 Add oil to the wok and fry until it becomes colorful, very thin and cooked

   

8. 8 It’s fried. The surface was crispy when it was done. I was too anxious to eat it and didn’t take a photo. This is a photo I took after heating it in the microwave at noon. The surface is a bit soft

   

9. 9 Let’s eat