wiping potatoes

How to Make Shaanxi-Style Potato Scratches (Yangyong Caca)

Potato scratches, or *yangyong caca*, is a beloved rural dish from Shaanxi, China, loved for its simplicity and crispy-yet-chewy texture. Here’s a step-by-step guide to making this hearty staple.

Ingredients: 2 medium potatoes, ½ cup all-purpose flour, 1 tbsp salt, 2 garlic cloves (minced), 2 green onions (chopped), cooking oil, and chili flakes (optional).

Steps:

1. Prepare the Potatoes: Peel and grate the potatoes into thin shreds using a box grater. Soak them in cold water for 10 minutes to remove excess starch, then drain thoroughly and squeeze dry with a clean towel.

2. Mix the Batter: In a bowl, combine the grated potatoes, flour, salt, and 2 tbsp of water. Mix until the shreds are evenly coated—avoid overmixing to keep the texture light.

3. Cook the Dish: Heat 2 tbsp oil in a non-stick pan over medium heat. Spread the potato mixture evenly, pressing gently to form a cake. Cook for 5–6 minutes until the bottom turns golden brown, then flip and cook the other side for another 4–5 minutes.

4. Add Aromatics: In a separate pan, sauté minced garlic and green onions until fragrant. Pour this over the cooked potato cake, sprinkle with chili flakes if desired, and toss gently to combine.

Serve hot as a side dish or a light main course, enjoyed with a dollop of sour cream or a drizzle of soy sauce. This humble dish transforms simple ingredients into a comforting, flavorful delight!