Potato pot helmet

1. Steam the potatoes.

2. Use a juicer to stir into a paste.

3. Pour mashed potatoes and flour (in a 1:1 ratio) into a container, add sugar and yeast that have been dissolved in a small amount of warm water beforehand, and mix well. Then add milk in portions and knead into a smooth and appropriate dough, which is about as soft and hard as dumpling dough.

Wake up for 5 minutes and make the dough into smaller pieces.

5. Flatten and roll into a small cake with a thick center and thin edges, then brush a layer of oil in a circle in the middle.

6. Seal the skin like a bun. The product made in this way is hollow and can be easily separated after being cooked.

7. With the mouth facing down, gently press it flat, and the green body is ready.

8. Do it one by one.

9. Preheat the pan, brush it with a thin layer of oil, and add the green clay.

10. Over low heat, flip over continuously until both sides turn orange red and the surface bulges slightly.

11. Filling preparation: Cut pork into small pieces.

12. Dice carrots, dried tofu and lotus roots.

13. Cut onions into small pieces and chili peppers into circles.

14. Heat the wok over high heat, add a little base oil, and when it's 30% hot, add minced meat and stir fry until fragrant and crispy. Then set it aside, add onions and stir fry until fragrant.

15. Add soy sauce, color the fried meat, add diced carrot, diced lotus root and diced dried tofu and stir fry them together.

16. Add cumin powder and stir fry until fragrant. Add some more salt to enhance the taste.

17. Finally, add chili rings and sesame oil to turn off the heat.

18. Use a knife to gently cut open the edge of the prepared small pot helmet.

19. Add lettuce and stir fried filling to enjoy the deliciousness.

20. Finished product drawings

21. Finished product drawings

22. Finished product drawings

23. Finished product drawings