How to make potato chives pancake, potato onion pancake, potato
Today, as I prepare and dispose of all the old potatoes that sprouted at once, I was thinking about what to cook with the peeled potatoes, and thinking about a dish that can be made the most delicious with potatoes, and it's not burdensome to cook many potatoes at once As expected, potato pancake! Using the chives, cabbage, zucchini, and onions in the refrigerator, it became potato pancake, potato pancake, potato onion pancake, etc. Jeon is a dish that can be infinitely mutated as long as you name it depending on the ingredients you put in.^^ Three kinds of potato pancakes were made at once. Potato pancakes with only chives are savory Potato pancakes with onions smell like onions and taste sweet Spring dong and cabbage are savory and sweet.
2 serving
Within 30 minutes
Tina소울푸드
Ingredients
  • Potato
    7ea
  • leek
    10ea
  • onion
    1/2ea
  • full cabbage
    2-3piece
  • Scallions
    little
  • Red Pepper
    1ea
  • Cheongyang red pepper
    2ea
  • Salt
    1ts
Cooking Steps
STEP 1/11
Cut out the potato sprouts and peel them. You just need to peel the new potato.
STEP 2/11
Cut the potatoes into small pieces, put them in a blender, add about 100ml of water, and grind them. If I don't add water, it won't grind, so I added a minimum amount of water and mixed it well.
STEP 3/11
Sieve potatoes and drain potatoes while receiving starch water.
STEP 4/11
Never throw away the water that has been poured down, but later add the settled starch to the dough. This potato starch determines the taste of potato pancakes.
STEP 5/11
Wash the onions, cabbages, and chives, chop the chives, chop the green onions, and slice the cheongyang and red peppers thinly. Shred or chop onions thinly.
STEP 6/11
Put the ground potatoes in a colander in a bowl. Throw away the water from the melted potato starch and pour it into the potato, leaving only starch. The ground potatoes are discolored, but they turn white when cooked with potato pancakes, so it's safe
STEP 7/11
Add starch to dough and knead with salt, chives, green onions, and cheongyang peppers.
STEP 8/11
Pour plenty of oil into a frying pan, scoop out the dough, and spread thinly with a spoon or ladle.
STEP 9/11
Pour a round of oil over the dough and fry it back and forth until golden.
STEP 10/11
Put spring dong or cabbage into the remaining dough and fry it,
STEP 11/11
Add chopped onions to the remaining dough and fry.
Never throw away the water from the potato grated and sifted, but later add the settled starch to the dough. This potato starch determines the taste of potato pancakes. If you add commercial starch or pancake powder, not potato starch, the chewy texture of potato pancake will be significantly reduced.
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