Asian Body Cookies with Broken Soy-Tabasco butter
Ingredients
4 servings
- Step: 1800 g potatoes
- Step: 22 pc eggs
- Step: 31 dl potastic flour
- Step: 41 tsk salt
- Step: 5200 g chicken or pork
- Step: 61 pc yellow onions
- Step: 72 pc garlic gaps
- Step: 81 msk fresh ginger
- Step: 91 msk sesame oil
- Step: 103 msk The Japanese soy
- Step: 111 tsk strokes
- Step: 121 krm black pepper
- Step: 131 l neutral oil to friction
- Step: 14100 g butter
- Step: 151 tsk tabasco
- Step: 161 msk roasted sesame seeds
- Step: 171 pc salad
Instructions
- Step: 1Cook the potatoes with shells until it is soft. Let cool something, scale and press it through a potato press. Mix with eggs, potato flour and salt to a smooth dough. Let rest in the fridge.
- Step: 2Finhack onions and garlic. Heat up sesame oil in a pan and milling onions, garlic and ginger until it smells good. Add ferry, Kikkoman soy, sugar and pepper. Stoke until the ferry is broken and the liquid boiled in. Let cool.
- Step: 3Divide the dough into equally large pieces and flatten out each part. Add a click fill in the middle and pinch up into a ball.
- Step: 4Heat the oil to 170 degrees. Free the body cakes in rounds until they are golden and crispy. Let run on household paper.
- Step: 5Melt the butter in a pot and let it break until it smells nutty. Remove from the heat and stir down Kikkoman soy and Tabasco.
- Step: 6Top the fried body cookies with the brown soy-tabasco butter, roasted sesame seeds and finely sliced salad bulb. Serve directly.
Näring
| Calories | 2590532kcal |
|---|---|
| Carbohydrates | 53.5g |
| Fat | 255.6g |
| Protein | 19.7g |
| Serving Size | 1serving |
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