Scallion Potato Powder Cake

Name: Scallion Potato Powder Cake
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Sweet potato flour; 350g boiling water; Some oil; Some salt; Some chopped green onion

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Speaking of Hunan’s favorite breakfast, the first thing that comes to mind is rice noodles! It's not counted as a visitor to Hunan if you don't talk about a bowl of noodles in Hunan!
However, in the countryside of Hunan, there is a breakfast that is more famous than rice noodles. Although it is not as famous as rice noodles, it is definitely more enjoyable than rice noodles in terms of taste! Basically, the children in the country grew up eating it. They can be served with a little bit of water and fried. There is no need to fry the whistle and no soup. It is super simple and easy. It is it, which eats dozens of catties every year. It can be used as breakfast as a staple food, and can also be used as a meal. It can change N faces with a change, making friends from other places overwhelmed.
This ingredient is the earthy sweet potato flour. When Meimei was a child, eating sweet potato flour was really bored. Now that the material is rich, everyone has returned to the basics and missed these local delicacies even more. Nowadays authentic sweet potato flour is hard to come by. I found it, and occasionally encountered rural grandparents carrying a basket and selling them along the street, and they would be robbed in an instant. Meimei was also honored to grab 10 kilograms. This is a real treat!
The method of sweet potato flour is very simple. Except for salt, it is very delicious without any other condiments. Today, I will teach you the most simple way of childhood. As long as you pay attention, everyone can make a strong Q Bouncing sweet potato powder cake, served in 5 minutes, making breakfast is especially troublesome.

Ingredients

Scallion Potato Powder Cake

1. Pour the sweet potato flour into the basin, and slowly add the freshly boiled water (this is very close, cold water will not work).

2. After pouring all the boiling water in, quickly stir evenly with chopsticks, cover the lid and simmer for a few minutes, so that the coarse particles can fully absorb the water and melt.

3. The homemade sweet potato flour has many coarse and fine particles. In order to ensure a soft taste, it is best to sift it once.

4. After sieving, the paste is smoother, not too thick or too thin. Just stir with chopsticks, the lines can disappear slowly, and then add some salt or five-spice powder according to personal taste. My taste is relatively light. You need to add some salt and chopped green onion to make it very fragrant. Stir the paste evenly with chopsticks.

5. Put a little more oil in the pan to heat up, pour in the sweet potato batter, turn the bottom of the pan to flatten it quickly, turn the heat down a bit, and slowly fry one side first.

6. Shake the pan, and the cake can slide automatically to indicate that the bottom is solidified. Turn it over and fry both sides until there is no white dry powder on both sides and it is soft and transparent. When you eat it out of the pan, the sweet potato powder cake should be weighed hot, and it will become hard when it is cold.

Tips:
Use boiling water to adjust the sweet potato flour, the fried cake will be transparent and strong. The state of the sweet potato flour paste is very strong, not too thin or too thick. Add water slowly, and stir while adding water until the texture on the batter changes. It’s not easy to disappear. The taste of sweet potato flour is soft and soft, and it tastes the best when eaten hot. I personally feel that it does not need to put too much condiment, the original taste is the most delicious.