Red wine Pasda contains a noodle, a tomato sauce conditioning bag, a cooking wine bag and a soup bag.

Peel the potatoes, cut them into small pieces or slices, and steam them in an electric cooker (put a glass of water in the outer pot). You can easily insert a fork into it and it will be cooked. If it is not ripe, you can add water and steam it again. Press it into a paste with a fork while it is hot, add a little cream or salad oil and a little pepper or glutinous rice balls and mix well for later use. Salinity is added according to the amount you like.

Boil 4/5 of the dough in boiling water for 50 seconds, then take it out and drain it (keep 1/5, and grind it into powder later), and mix it with tomato sauce conditioning bag (boil it in hot water or take it out and put it in a heat-resistant bowl for microwave heating for one minute) and cooking wine bag for later use.

Spread a plastic wrap on the desktop, take about 60g of mashed potatoes, press them into round slices through plastic wrap, and put about 25g of mixed red wine in the middle.

Then wrap it with plastic wrap and shape it into an oval or spherical shape. Because I only use a small amount of oil for half-frying, it forms a flat oval shape, which is convenient for frying.

First, make all the coke cakes and put them on the plates covered with plastic wrap for later use. Spread plastic wrap for easy picking up and avoid sticking to the plate.

Prepare three fried brothers, the outermost layer of flour, egg liquid and bread flour.

Today, bread flour is made of 1/5 instant noodles.

Crushing into powder by a conditioning machine. You can make it thinner or thicker. I like something more delicate and pink. There is no conditioning function to hammer the meat into powder.

The coke cake is first coated with a thin layer of flour.

Then lightly dip in the egg liquid (the egg liquid will be carefully sieved first, so that no large protein will be better wrapped in crispy fried powder).

Then dip in the instant bread flour and dip it gently, so as not to spoil the appearance of the coke cake.

Do it all and put it on a plate for later use.

Heat the pan to about 180℃ and fry until half cooked. When the skin on both sides turns golden yellow, you can take it out to absorb oil and eat it. Turn over halfway. As soon as the bamboo chopsticks are put into the oil pan, the dense bubbles float up, which is about 180 degrees.

Mix sour cream (or mayonnaise) with tomato sauce to make dipping sauce, or directly use tomato sauce, mayonnaise or thousand island sauce.

Serve! Add a few small tomatoes, which echo the ketchup of red wine Pasda.

One serving of instant noodles can make five 85g coke cakes.

There are Japanese-style fried coke cakes made of red wine Pasda and potatoes at home. Come and have a try!