Ingredient and Portion
Potato Cakes – Country Style 家鄉煎薯餅
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Potato 2 nos. (about 9 taels)
Chinese mushroom 2 nos.
Dried shrimp 1 tbsp.
Onion 1/2no.
Celery 2 stalks
Egg yolk 1 no.
Cornflour 5 tbsp.
Chinese mushroom 2 nos.
Dried shrimp 1 tbsp.
Onion 1/2no.
Celery 2 stalks
Egg yolk 1 no.
Cornflour 5 tbsp.
Seasoning
Salt 1/4tsp.
Cornflour 1/2tbsp.
Tang-flour 1 tbsp.
Cornflour 1/2tbsp.
Tang-flour 1 tbsp.
Method
1. Wash potato. Peel and slice. Steam potato for 20 minutes with high heat.
2. Mesh potato. Season.
3. Soak and dice mushroom and dried shrimp.
4. Dice onion and celery.
5. Mix all the ingredients together. Divide the potato mixture into 8 portions. Shape each portion into a potato cake.
6. Coat the potato cakes with egg yolk and cornflour.
7. Shallow-fat-fry the potato cakes with moderate heat until golden brown. Serve.
2. Mesh potato. Season.
3. Soak and dice mushroom and dried shrimp.
4. Dice onion and celery.
5. Mix all the ingredients together. Divide the potato mixture into 8 portions. Shape each portion into a potato cake.
6. Coat the potato cakes with egg yolk and cornflour.
7. Shallow-fat-fry the potato cakes with moderate heat until golden brown. Serve.
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