Chaoshan Potato Kueh

Name: Chaoshan Potato Kueh
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 450g potato; 150g Potato flour; 3s Dried shiitake mushrooms; 30g Pork belly; 50g Peanuts; 1 clove garlic; 1 short section Green onions; 1 tablespoon salt; 1 tablespoon Soy sauce; 1 small bowl Shimizu; 2 Dried shrimp; 1 tablespoon Cooking oil

by LU guy

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

The taste of hometown in memory. In Shantou, this thing should be called "Dutch potato kueh", because potatoes are called "Dutch potato" locally, and "kueh" can refer to all snacks made with rice milk or potato flour. But the potatoes may be different in different places. The potato kueh at home will be darker when finished, but the color will be lighter and yellow when finished in Beijing. In any case, the taste is still the same. After frying, it is very delicious on the outside and tough on the inside. Of course, no one has ever taught me how to make this snack. I just searched it on the Internet and tried it a few times. It may not be authentic at all, but it is not easy to have the taste of hometown in Beijing~

Chaoshan Potato Kueh

1. Finely chop green onion and garlic, soak shiitake mushrooms and chop softly, crush peanuts, blanch pork belly and chop again.

2. Preheat the wok, pour a teaspoon of oil, 50% heat, add garlic, green onions, mushrooms, peanuts, pork belly, and shrimp skins in sequence. Stir fry until the aroma comes out and turn off the heat for later use.

3. At the same time, prepare a milk pan, fill it with water, and after boiling, put in the washed potatoes with the skin. After the water is turned on, turn it off to a medium-to-small heat, leave a small gap on the lid, and cook until the chopsticks can easily pierce the potatoes (about 20 -30 minutes), then put the potatoes under the tap and rinse with cold water. Peel them on the side, which is especially easy.

4. Mash the potatoes, the purer the better.

5. Add the potato powder, salt, and the water for soaking the mushrooms (do not put all the water in, pour little by little)

6. Stir evenly with chopsticks until the mashed potatoes, potato flour and water are well mixed, try to pinch it with your hands to see if it can be formed.

7. When it is ready to be kneaded into shape, put in the stir-fried ingredients just now, and drizzle with a small spoonful of soy sauce.

8. After mixing well, knead the dough with your hands, then knead it into a strip, knead it into a few portions as you like. After kneading everything, put it in a steamer, brush the bottom of the steamer with a thin layer of oil. After the water boils, steam on medium heat for 15 minutes.

9. When the time is up, take the potato kueh out to let cool.

10. Let it cool and cut into slices, and eat it after frying to make it more delicious. If you are afraid of getting angry, just cut it and steam it. In addition, the potato kuih must be dipped in fish sauce to be authentic~