Potato rice cake
Potato-flavored rice cake, ha, it really tastes strong. This snack is suitable for people who usually like to eat potatoes.
Recipe Recommendations
- sweetening
- steamed
- half an hour
- ordinary
Steps for Potato rice cake
1
Wash the potatoes.
2
Steam and peel.
3
Put it in a fresh-keeping bag and roll it with a rolling pin.
4
Roll into mashed potatoes.
5
The sweet potato flour is also placed in the fresh-keeping bag.
6
Roll it into powder.
7
Put the mashed potatoes and sweet potato flour in a basin at a ratio of 5:1.
8
Add some salt and knead it.
9
Knead into balls without water in the middle.
10
Put wet gauze on the steamer, put in the kneaded potato dough, and steam for 25 minutes.
11
Cool thoroughly and cut into strips.
12
After cutting the ingredients, I used gourd, carrot, pumpkin, shrimp, and cucumber.
13
Sit in the pan and light the fire, put the carrots, pumpkin, and gourd together into a wok and stir fry.
14
Stir fry for a while, add appropriate amount of water.
15
Bring to a boil.
16
When the ingredients are 80% ripe, add the chopped potato rice cake strips.
17
Add shrimp and ham sausage, stir fry gently.
18
Add oyster sauce to taste.
19
Finally, add some cucumber strips to add color and taste (don't use a spatula too hard, the potato rice cake will easily break).
20
Remove the pan and serve the plate.Potato rice cake Make Tips
1. The ratio of mashed potatoes to sweet potato flour is 5:1. I think the amount of sweet potato flour can be increased—add a bit more—for a chewier texture.
2. The kneaded potato rice cake dough must be steamed thoroughly. Mine isn't fully steamed through in the middle.