Can mashed potatoes be fried without flour, mashed potatoes and flour for pasta

Mashed potatoes can be made into pancakes without flour because the potatoes themselves have starch and can also make the mashed potatoes coagulate into a pie shape.

Mashed pancake preparation:

Ingredients: 2 potatoes, 2 grams of red pepper, about 50ml of water

Seasoning: 1 4 teaspoons (about 1 gram) of salt, 2 teaspoons (10 ml) of light soy sauce, 1 2 teaspoons (about 3 grams) of sugar, 1 teaspoon (5 ml) of vinegar

Method: 1) Peel the potatoes and cut them into thin strips, steam them and puree them, and cut the red peppers into small circles for later use.

2) Add salt to the chopped mashed potatoes, pour in water and mix well to make a paste.

3) Pour oil into a frying pan, heat over high heat, when the oil is 4 hot, scoop a large spoonful of mashed potatoes, press flat with a spatula, change to medium-low heat and fry, press the red pepper rings on the surface of the pancake, wait for the bottom to harden, turn over and continue to fry for 2 minutes.

4) Mix the light soy sauce, sugar and vinegar into a dipping sauce. Eat the finished hash browns with a dipping sauce.

Mashed potatoes (mashed potato), also known as mashed potatoes, are a kind of food made by using potatoes as raw materials, adding some corresponding seasonings, putting them in a container and cooking, mashing them with tools, or peeling and mashing potatoes after boiling them first, and then adding other accessories and stirring evenly. Mashed potatoes are widely popular in Western food, giving them a new taste, which is not only smoother and softer, but also richer in content, which is more suitable for children's preferences and tastes.

Yes, add eggs.

Ingredients: 300 grams of potatoes (yellow skin).

Excipients: 150 grams of eggs.

Seasoning: 20 grams of starch (peas), 3 grams of salt, 2 grams of monosodium glutamate, 20 grams of vegetable oil, 10 grams of green onions, 10 grams of garlic (white skin), 5 grams of cooking wine.

Preparation of fried hash browns:

1.Cut or rub the potatoes into fine strips, put them in a basin and add 150 grams of eggs, salt, monosodium glutamate, and a little starch and mix well; Peel the garlic and mash it, take the garlic juice with cooking wine and set aside.

2.Add vegetable oil to the slider and heat it, that is, pour in the potatoes and fry them into round cakes, take them out on both sides of the frying, change the knife and put them on the plate, and eat them with garlic juice.

Yes, but the mashed potatoes are very dry, and the shape of the fried potatoes is not good, and they are crumbly.

Yes, the starch content of the potatoes themselves is very high and sticky.

The method of making pasta with mashed potatoes and flour is: clean the potatoes, put them in a pot and cook them and peel them, crush the cooked potatoes into a puree in a container, then add flour and mix in, and put a little salt in an appropriate amount. Mix the dough directly without adding water, roll the dough into thick strips, and cut them into one by one for later use.

Use a rolling pin to roll out the dough into a cake shape. Put it in the electric baking pan, pour oil and heat, then put the cake into the pan and fry until it is slightly yellow on both sides.

1. Clean the potatoes, put them in a pot and cook them, peel them and set them aside. Crush the cooked potatoes into a puree with a container, be fine, then add flour and mix in, put a little salt in an appropriate amount, and if you like to eat green onions, you can prevent a little more fragrant.

2. Directly mix into the dough without adding water, and wake up a little to make the potatoes and flour soft together. Roll the dough into long strips and cut them into one by one.

3. Use a rolling pin to roll out the dough and form a cake. Heat the electric baking pan with oil, then fry the cake until it turns slightly yellow on both sides, and the fragrant potato cake is made.

Mashed potatoes are a kind of food made by using potatoes as raw materials, adding some corresponding seasonings, putting them in a container and cooking, mashing them into a puree with tools, or boiling the potatoes first, peeling and mashing them into a puree, and then adding other auxiliary materials and stirring evenly. You can add milk, hard-boiled eggs, salt and pepper to taste according to your taste.

Mashed potatoes are widely popular in Western cuisine, giving them a new taste, which is not only smoother and softer, but also more nutritious, which is more suitable for children's preferences and tastes.

In Chinese mainland, it is called mashed potatoes, and in Hong Kong, China, it is called mashed potatoes. It is a food in which boiled potatoes are mashed and milk, cream, and butter or cooking oil are added. It is prevalent in the United States and Europe.

As the most common ingredient in life, potatoes are also the most practiced ingredients, and various delicacies about potatoes have emerged in an endless stream from potatoes. The easiest way to make potatoes is not to eat them baked, but to eat them steamed. Potatoes are steamed to a certain extent, pureed with a spoon, then stir-fried, with a little salt and a little green onion, mashed potatoes are the simplest modern delicacy.

Yes, you can make hash browns. Here's how:Ingredients: 120g flour, 20g of Yuanzhen sugar.

Excipients: appropriate amount of tomato paste, appropriate amount of blending oil, appropriate amount of evaporated milk.

1. Prepare the boiled small potatoes.

2. Peel and press into puree.

3. Add sugar and flour and stir.

4. Add an appropriate amount of water and knead into a softer dough.

5. Divide into small agents and roll them into thin cakes.

6. Put the oil in the pot and cook it slowly over low heat.

7. Turn over and re-brand.

8. Remove from the pan after cooking and spread some tomato paste.

9. Smear some condensed milk and let's go!

1. Mashed potatoes and flour can be made into noodles.

2. The specific practices are as follows:

1) Wash and peel the potatoes, cut them into thin slices and steam them, or put them in the microwave for 6 minutes;

2) Remove the potatoes and mash them;

3) Pour 600 grams of flour, 3 grams of salt, an egg and mashed potatoes into a large bowl;

4) Stir into a flocculent shape with chopsticks, make a ball with your hands, and set aside for fermentation;

5) Load the noodle machine, make the noodles, and cut four 1cm thick dough slices;

6) Evenly coated with flour on the dough sheet, and put it on the dough sheeter to press it into potato noodles.

Potatoes should not be eaten with the following foods:

Potatoes and persimmons, eating potatoes, a large amount of hydrochloric acid will be produced in the human stomach, if you eat persimmons again, persimmons will produce precipitation under the action of gastric acid, which is difficult to digest and not easy to discharge.

Potatoes and tomatoes, potatoes will produce a large amount of hydrochloric acid in the gastrointestinal tract of the human body, and tomatoes will roll aside in a strong acidic environment to produce insoluble precipitates in water, which will lead to poor appetite and indigestion.

Potatoes and bananas, eating them together will cause spots on the face.

Potatoes and fragrant finches are easy to have freckles on the face when eaten together.

Yes. Boiled potatoes can also be made into mashed potatoes, which will not have a great impact on the production process and eating taste, but the method of steaming potatoes can retain the nutrients in the potatoes to the greatest extent, reduce the loss of vitamins, starch and other nutrients, and the taste and nutrition are also better than boiled potatoes. <

Yes. When making mashed potatoes, potatoes are generally steamed and cooked, in fact, boiled potatoes can also be made into mashed potatoes, and it will not have a great impact on the production process and eating taste, but relatively speaking, the method of steaming potatoes can retain the nutrients in potatoes to the greatest extent, reduce the loss of vitamins, starch and other nutrients, of course, it is better than boiled potatoes in terms of taste and nutrition.