Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Cut 2 potatoes in half without peeling and steam them until a chopstick easily pierces through the center.
Watch out
Watch your finger placement when cutting potatoes in half to avoid the knife slipping.
Tear 1 pack of oyster mushrooms into fine shreds by hand and chop into small dice, finely chop 3 slices of carrots, and slice corn kernels from 0.2 piece of corn.
Watch out
Chop mushrooms and vegetables finely, otherwise they might puncture the skin when wrapping.
Heat a pan with some oil, sauté minced ginger, add carrot dice, then oyster mushroom dice, season with a pinch of salt and sugar until mushrooms soften; add corn kernels and stir-fry until cooked; mix in a pinch of white pepper before removing and letting it cool.
local_fire_departmentMedium heatWatch out
Stir-fry the filling until completely dry, otherwise moisture will leak into the potato mash and break the crust.
In a container, add 7 spoons of flour, 7 spoons of ice water, a pinch of sugar, salt, and a little oil, whisk until completely smooth; test consistency by dipping a finger, the batter should slightly cover your skin tone; cover and chill in the fridge.
Watch out
The batter must be chilled and have the right consistency, otherwise the crust won't turn crispy when fried.
Freshly steamed potatoes are extremely hot, be careful not to burn yourself when peeling and mashing.
Peel the steamed potatoes while hot, mash with 2 tsp sugar, 1 tsp salt, and 3 tsp oil; place on a cutting board and press repeatedly with the back of a knife until extremely smooth without lumps; divide into 16 ping-pong sized balls.
Watch out
Potatoes must be mashed and seasoned while hot, otherwise they harden and become lumpy.
Take a potato ball, press a hole in the center with your finger, add some filling, pinch tightly to seal and roll round to ensure no air bubbles are left; flatten into a disk shape; cover with plastic wrap and freeze for 10 minutes to set.
Watch out
Don't overfill and ensure no air is trapped inside, otherwise expansion during frying will cause the croquette to burst.
Prepare bowls of flour, chilled batter, and breadcrumbs. Coat each croquette in flour (sides included) and shake off excess; dip into the chilled batter ensuring complete coverage and let excess drip off; finally coat with breadcrumbs and press firmly.
Watch out
Drip off excess batter and press breadcrumbs firmly, otherwise the coating will peel off during frying.
Hot oil may splatter during frying, place items in gently to avoid burns.
Heat oil in a pot (test temperature by dropping breadcrumbs, should sizzle); gently place croquettes in, fry on medium-low heat; do not stir immediately, flip after they set; fry until golden brown and crispy, turn off heat, and remove with a slotted spoon.
local_fire_departmentMedium-low heatWatch out
Do not let the oil get too hot and don't flip immediately upon entering, otherwise the crust will break and burn.
Glehnia Root and Solomon's Seal Soup with Dried Lily Bulbs
Traditional Ginger Sweet Glutinous Rice Balls
Chef James' Juicy Sliced Cold Chicken
Steamed Sea Bass with Homemade Seasoned Soy Sauce
Traditional Smooth and Rich Almond Tea
Classic Sweet and Sour Pork with Pineapple