How to make potato balls, how to make potato balls

Ingredients: 500g potatoes. 200ml of orange juice.

Excipients: appropriate amount of sugar, appropriate amount of salt, appropriate amount of starch, 1 rapeseed, appropriate amount of white sesame seeds, appropriate amount of black sesame seeds, appropriate amount of tomato paste.

Steps:1Peel the potatoes and wash the rape.

2.Blanch the rape in a hot saucepan.

3.Steam the potatoes in a steamer. Steam.

4.Mix the juice with orange juice, tomato paste, sugar and salt.

5.Add starch and water to thicken the juice.

6.Heat the pan and pour in the blended juice.

7.Stir the potatoes in the pot and stir the sauce in the pot. Stir slowly over low heat.

8.Stir until the potato balls are evenly coated with the juice and serve on a plate. Sprinkle with black and white sesame seeds.

Potato tubers contain a lot of starch. Starch is the main energy source for eating potatoes**. - Generally, early-maturing potatoes contain 11% 14% starch, medium-late maturing varieties contain 14% 20% starch, and high-starch varieties can reach more than 25% tubers.

The tubers also contain glucose, fructose, and sucrose, among others.

Potato protein has high nutritional value. Potato tubers contain about 2% protein, and the protein content in dried potatoes is 8% to 9%. According to research, the protein nutritional value of potatoes is very high, and its quality is equivalent to the protein of eggs, which is easy to digest and absorb, and is better than the protein of other crops.

Moreover, potato protein contains 18 kinds of amino acids, including various essential amino acids that cannot be synthesized by the human body. The nutritional value of potatoes is highly valued because of the presence of lysine, tryptophan, histidine, arginine, phenylalanine, valine, leucine, isoleucine and methionine in its tubers, which contain high-grade proteins and essential amino acids.

Potatoes are sliced and steamed, ground into a puree, add starch, knead into a ball, steam for 10 minutes, and add chicken powder, salt and spicy seeds.

Ingredients: 3 potatoes, 2 sausages. Auxiliary ingredients: 1/2 tablespoon of olive oil, 1/2 tablespoon of salt, 1 leaf of Zhen cherry onion.

Steps: 1. Wash the potatoes and put them in the steamer to steam.

2. Peel after steaming.

3. Press into mud.

4. Chop Taiwanese intestines.

5. Chop the green onion leaves and put the Taiwanese intestines into a large bowl.

6. Put the mashed potatoes in a large bowl and stir.

7. Add olive oil and salt and stir well.

8. Shape the balls into balls, cover the baking tray with tin foil, and put it on the baking sheet.

9. Put it in the oven at 150 degrees for 10 minutes, and you can taste the fragrance of green onions.

10. Cool and serve on a plate.

Potato Balls Method 1, Materials.

Potatoes, milk powder, glutinous rice flour, salt, pepper, cheese slices, breadcrumbs, oil.

Methods of work. 1.Wash the potatoes and cook them with water, peel them, press them with a spoon into a puree, add milk powder, glutinous rice flour, salt and pepper and knead them into a sticky dough.

2.Divide the potato dough into different dosage forms and wrap each dosage form into cheese slices. Once rounded, roll the breadcrumbs evenly.

3.Heat the oil pan until it is about 50% hot, add the potato balls, and fry over low heat until the surface is golden brown and the shell is slightly hard. After removal, blot the remaining oil with kitchen paper. Best eaten hot!

Second, gold curry potato balls.

Material. 2 potatoes", "1 4 onions (chopped)", 50 grams of minced beef", "1 slice of Japanese curry", "100 ml of milk", "1 tablespoon all-purpose flour", "salt and pepper to taste", "flour, egg wash and breadcrumbs for noodles", "chopped coriander to taste".

Methods of work. 1) Peel and dice the potatoes.

2: Bring a pot of water to a boil, add the potatoes and cook until tender.

3) Scoop up the drained water and press into mashed potatoes. Season with salt and pepper.

4) Heat a pan over medium-high heat, add a little oil, add the onion and sauté until fragrant.

5) Add minced beef and stir-fry until medium-cooked. Add all-purpose flour and stir to combine.

6) Add milk and curry cubes and cook until the curry juice is thick.

7) Add mashed potatoes, mix well and knead into balls.

8) Dip the potato balls in flour, egg mixture, breadcrumbs, and then breadcrumbs.

9: Prepare a frying pan, add potato balls and fry until golden brown, then remove and place on kitchen paper to absorb excess oil.

10: Sprinkle with chopped fancy and serve.

Third, vegetables, cheese and potato balls.

Material. Potatoes (2), milk (to taste), carrots (1/2), corn kernels (to taste), cheese (to taste), eggs (2), breadcrumbs (to taste), pepper (a pinch of pepper).

Methods of work. 1.Potatoes and corn are steamed, put in a plastic bag, and pressed into a puree with rolling dough.

2.Add the carrots and mix together. Add a pinch of milk, salt and pepper to taste.

3.Once all the ingredients are mixed, flattened, coated with grated cheese (I forgot to take a picture at this step), and make meatballs.

4.Dip in the egg wash and roll the breadcrumbs.

5.Put oil in the pan and put the potato balls in it.

6.Fry until golden brown.

A new way to eat potatoes, crispy on the outside and tender on the inside, brushed cheese potato balls, mashed potatoes wrapped in grated cheese, the perfect fusion of rich grated cheese and potatoes, fried burnt shell, rich taste, delicious to stop.

Preparation of ingredients. 1 large potato (210 grams after peeling and steaming).

150 grams of all-purpose flour.

50 grams of cornstarch.

Salt to taste. 1 egg.

Breadcrumbs to taste.

2 ham sausages and an appropriate amount of salami.

Mozzarella cheese to taste.

Cooking oil to taste.

Cheese potato balls are cooked.

1.Peel and wash the potatoes, cut them into thin slices, cover with plastic wrap and put them in a steamer. Steam, about 25 minutes.

2.Add 150 grams of all-purpose flour, 50 grams of cornstarch and salt to the container where the potatoes are placed.

3.After stirring well, knead the dough for another 2 minutes (because the water content of potatoes is different, if the dough is too sticky, you can add flour appropriately, if it is too dry, you can add some cooked potatoes or water).

4.Take out the dough, knead it into uniform strips, and then cut it into about 30 small agents of uniform size, not too big, too big to fry and not cooked, if sticky hands can sprinkle some dry powder.

5.Then flatten the dough and roll it out round, and add an appropriate amount of chopped mozzarella cheese.

6.Then put in an appropriate amount of ham and sausages, and an appropriate amount of salami.

7.Then wrap the dough, close it and roll it into a ball.

8.Beat the eggs and roll the wrapped dough balls in the egg mixture.

9.Roll the breadcrumbs in a circular circle so that the dough balls are evenly coated with the breadcrumbs.

10.After all the potato balls are wrapped, pour in an appropriate amount of oil and heat until the chopsticks are poked down and bubbles are generated.

11.Then put the potato balls into the oil pan and slowly fry them over low heat until golden brown.

12.Remove from the pan and serve on a plate, ** cheese potato balls are ready.

Potato balls are a delicious home-cooked dish that can often be made into balls from potatoes and cooked with other ingredients. Here's a no-starched potato ball recipe that I hope you'll enjoy:

Ingredients: potatoes: 500 grams.

Eggs: 1 pc.

Chopped green onion: to taste.

Minced garlic: to taste.

Cooking oil to taste.

Salt to taste. Pepper: to taste.

Light soy sauce: to taste.

Soy sauce: to taste.

Method: Prepare the potatoes: Wash the potatoes, peel them, then cut them into small pieces, put them in a pot, add enough water, and cook the potatoes until they are soft and rotten.

To cook mashed potatoes: Remove the boiled potatoes and place them in a large bowl and use a spoon or potato masher to form a fine mashed potato. If the mashed potatoes feel moist, you can wrap the mashed potatoes in gauze or a clean cloth to squeeze out the excess water.

To taste: Add salt, pepper, chopped green onions, minced garlic and a pinch of egg to the mashed potatoes (to add texture) and stir well.

Make into a ball: Remove the flavored mashed potatoes and knead them into small balls with your hands. It can be adjusted according to personal preference.

Cooking: Take a frying pan, add an appropriate amount of cooking oil, heat the potato balls into the pan and fry over medium-low heat. Fry until golden brown.

Remove from the pan: Remove the fried potato balls and place them on a kitchen paper towel to absorb the excess oil and fibers.

Enjoy: Serve after the potato balls are fried. Dip it in your favorite sauce, such as light soy sauce, soy sauce, or homemade dipping sauce.

Tip: If the mashed potatoes are moist, add flour or breadcrumbs instead of starch to better maintain the shape of the potato balls.

When frying, the heat should be mastered well, and overcooked or overcooked should be avoided, so as not to affect the taste.

Other ingredients such as diced carrots, diced onions, etc., can be added to the mashed potatoes according to personal preference to add flavor.

Note that this is just a non-starchy potato ball recipe, and you can also innovate and tweak it to your own tastes and preferences. Happy cooking and enjoying your food!

1.Pure Potato Potato Balls:

Peel the potatoes and cut them into cubes and cook them in boiling water.

Remove the potato cubes and puree them with a spoon.

Add salt, pepper and cream and mix well.

Knead the mashed potatoes into balls.

2.Potato Egg Potato Ball:

Peel the potatoes and cut them into cubes and cook them in boiling water.

Remove the potato cubes and puree them with a spoon.

Add salt, pepper and egg yolks and mix well.

Knead the mashed potatoes into balls, add the boiled egg yolk in the middle, and wrap evenly.

3.Potatoes Fresh Meat Potato Balls:

Peel the potatoes and cut them into cubes and cook them in boiling water.

Remove the potato cubes and puree them with a spoon.

Heat oil in a pan and sauté the chopped meat.

Add salt, pepper, soy sauce and cooking wine to taste.

Knead the mashed potatoes into balls, add the fried fresh meat in the middle, and wrap evenly.

4.Potato Cheese Potato Balls:

Peel the potatoes and cut them into cubes and cook them in boiling water.

Remove the potato cubes and puree them with a spoon.

Add salt, pepper and cream and mix well.

Knead the mashed potatoes into balls, add diced cheese in the middle and wrap evenly.

Spread the egg wash and sprinkle with breadcrumbs.

Place potato balls on a baking sheet, preheat 180 degrees in the oven and bake for 10-15 minutes until golden brown and crispy on the surface.

5.Potato Vegetable Potato Balls:

Peel the potatoes and cut them into cubes and cook them in boiling water.

Remove the potato cubes and puree them with a spoon.

Add salt, pepper and cream and mix well.

Knead the mashed potatoes into balls, add chopped vegetables in the center and wrap evenly.

Spread the egg wash and sprinkle with breadcrumbs.

Place the potato balls on a baking sheet, preheat 180 degrees in the oven and bake for 10-15 minutes, until the surface is golden brown and crispy.