1.Stir-fried Shredded Potatoes
2 Shredded Shiitake Mushrooms
Salt/Chili Oil/Black Vinegar
Step 1. Peel the potatoes and cut into shreds. After shredding, wash them with clean water for 2-3 times to remove the starch, so that it will have a crispy bite.
Step 2. Add oil and sauté the shredded shiitake mushrooms and carrots until fragrant.
Step 3. Drain the soaked potato shreds and put it in the pan, then add 1 teaspoon of salt, mix well, cover the pan and cook for about 3 minutes
Step 4. Pour some chili oil and black vinegar. Then, stir and mix well.
Step 5. Add coriander and mix well. The potatoes are ready to be served.
2.Kimchi Potato Cake
2 large Potatoes
4 slices of Bacon
A small bowl of Kimchi
Step 1. Wash potatoes and peel them. Generally, you like to use high-quality steel balls to wipe the skin directly, which saves trouble.
Step 2. Cut he peeled potatoes into shreds.
Step 3. Chop bacon and kimchi. Next, mix the egg, sesame oil and salt together with the bacon. Then, mix well.
Step 4. Add the potato shreds in to the mix and stir well.
Step 5. Heat up a pan with sufficient amount of oil. Knead the mixed potato silk paste into small round cakes. Place the round cakes into the pan fry it until the entire surface turns golden brown.
Step 6. The pan-fried cake is ready to be served when it turns fragrant and crispy.
3.Pretzel Potato Cakes
300g of Potato
1/2 teaspoon Salt
1 tablespoon Corn Starch or Corn Flour
Step 1. Peel the potatoes and chop them into thin strips.
Step 2. Add a cup of water into an electric pot and bring it to a boil.
Step 3. Add salt, corn starch or corn flour into the pot. Then, mix well.
Step 4. Put on gloves and apply a little oil on it. Knead the potatoes with your hands and then roll them into an oval shape with a thickness of 1 cm.
Step 5. Heat up a pan with an appropriate amount of oil. When the oil boils, fry the potato cakes with medium flame so as not to char the potato before it is thoroughly cooked. Fr
Step 6. Fry until the entire potato cake turns golden brown.
Step 7. After frying, put it on a kitchen towel to absorb excess oil. Next, sprinkle with salt and pepper. The potato cake is now ready to be served.
200g of Small Potatoes
Dark Soy Sauce
Step 1. Wash and peel the small potatoes and cut into cubes.
Step 2. Chop green onions and ginger.
Step 3. Heat up a pan, sauté the scallion and ginger for a while. Next, add the bean paste and fry until fragrant. Then, add the potato cubes, dark soy sauce, sugar, and salt. Stir-fry them for 2 minutes.
Step 4. Add appropriate amount of water into the pot. Then, cover it up and let it simmer until the soup thickens in the pot. After that, add a little MSG and mix thoroughly. The dish is ready to be served.
5.Stir-fried Golden Potato Shreds
400g of Shredded Potatoes
Step 1. Cut the potatoes into thin shreds and wash with water to remove the starch.
Step 2. Pour 300 grams of edible oil in the pan and bring it to a boil. Next, pour the potato shreds in and fry them until they turn golden. Set them aside for later.
Step 3. Heat up another pan of oil and bring it to a boil. Next, add the pepper, sliced ginger, garlic and dried chili shreds. After that, stir it for a while before adding the fried potato shreds in. Then, add an appropriate amount of salt and vinegar. When they are evenly mixed together, remove the potatoes from the pan and place them on a plate. Drizzle the dish with sesame oil and the potatoes are ready to be served.