The story about potatoes and cheese.
Peel the potatoes into cubes, pour in the water without the potatoes, microwave for six to eight minutes, remove the water, drain the water, put it in a fresh-keeping bag, pour it into a mud with a rolling pin, or use a spoon or a clay mixer It can be pressed into mud, but you can't use the cooking machine, because most of the purebred potatoes can't be beaten. After adding water, the water content is too high.
After the potatoes are pressed into the mud, add the appropriate amount of salt and glutinous rice flour. Do not add too much glutinous rice flour at a time, add a little bit until it can be combined into a dough. (Before we used the mud to not use the cooking machine, the main reason is that the amount of glutinous rice powder that can be used in this step can be less. The heart of the potato ball will have a stronger potato aroma and is also easy to digest)
Take a proper amount of mashed potatoes in the hands, press with two palms, and then put the pressed potato noodles into the middle and low sides. Wrap in the right amount of mozzarella cheese and close the mouth.
After wrapping all the potato balls in turn, take a small plate and pour the appropriate amount of bread crumbs, then put each potato ball on the plate and roll it to the bread crumb.
After all the potato balls have rolled over the bread crumbs, the oil pan can be fried to brown.
After the potato balls are out of the pot, they must be eaten as soon as possible. They bite the potato balls in one bite, the mozzarella cheese pulls out the long silk, the smell of the potatoes and the aroma of the cheese spread in the mouth. Come and try.