Steps

1. Peel and remove any eyes from potato (approx. 150g).
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2. Cut the potato into 8 equal pieces and place them in a microwave-safe container.
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3. Cover with plastic wrap and microwave on 600W for 3 minutes 30 seconds.
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4. Mash the microwaved potato and pass it through a sieve.
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5. In a bowl, combine the sieved potato, all-purpose flour (50g), beaten egg (1/2 egg), granulated consommé soup mix (1/2 tsp), and sugar (1 tsp). Mix until the dough becomes crumbly.
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6. Press the crumbly dough together with your hands to form a single ball.
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7. Divide the dough into 13 equal portions and roll each one into a round shape with your palms.
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8. Use a mesh sieve to create a melon pan-like pattern on the surface of the rolled dough. For a clean finish, use a sieve with approximately 5mm intervals between the meshes. Press the dough firmly onto the sieve to create the pattern, then carefully peel it off from the edges.
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9. Heat cooking oil (to taste) in a deep frying pan or pot over medium heat. (It's ready when small bubbles form around chopsticks inserted into the oil.)
   🕒 03:25
10. Carefully add the patterned dough pieces to the hot oil. Fry, turning occasionally, until they are evenly colored. Be cautious, as prolonged heating can cause them to burst.
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11. Once fried, remove the potato pieces from the oil and drain excess oil.
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12. Plate the "Melon Pan Style Potatoes" and enjoy.
    🕒 04:25