Ingredient
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A big potato |
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| Two eggs | |
| Thirty grams of glutinous rice flour | |
| 40 grams of bread crumbs | |
| One gram of pepper | |
| One gram of ground pepper | |
| Two grams of salt |
Steps
| 1 |
One potato, peel and slice. I used a very large potato, if the potato is smaller, you can use two or three. |
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| 2 |
Cover and steam for 20 minutes or until done. |
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| 3 |
The steamed potatoes are crushed with a spoon into mashed potatoes |
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| 4 |
Ingredients: glutinous rice flour (you can also use starch instead; use glutinous rice flour to feel softer), breadcrumbs, an egg, and pressed mashed potatoes. |
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| 5 |
Add egg, glutinous rice flour, salt, pepper and pepper to mashed potatoes |
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| 6 |
Roll into small balls. |
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| 7 |
Take another egg, remove the egg white and leave only the yolk. |
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| 8 |
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. |
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| 9 |
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. |
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| 10 |
When done, serve with tomato sauce. |
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Notice
When frying potato balls is the key, do not fry long.