A big potato
|Thirty grams of glutinous rice flour|
|40 grams of bread crumbs|
|One gram of pepper|
|One gram of ground pepper|
|Two grams of salt|
One potato, peel and slice. I used a very large potato, if the potato is smaller, you can use two or three.
Cover and steam for 20 minutes or until done.
The steamed potatoes are crushed with a spoon into mashed potatoes
Ingredients: glutinous rice flour (you can also use starch instead; use glutinous rice flour to feel softer), breadcrumbs, an egg, and pressed mashed potatoes.
Add egg, glutinous rice flour, salt, pepper and pepper to mashed potatoes
Roll into small balls.
Take another egg, remove the egg white and leave only the yolk.
Rub good potato ball now beat egg yolk liquid to roll, then roll in the bread crumbs, let the potato ball evenly coated with bread crumbs.
Pour oil in the pot to heat for 7 minutes to medium heat, the potato ball along the pot along the edge of a rolling pot, do not put too much at a time, after the ball pot quickly keep turning, otherwise easy to paste oh. Fry until brown and use a colander.
When done, serve with tomato sauce.
When frying potato balls is the key, do not fry long.