Vegan Food｜basil Sweet Potato Noodle

Name: Vegan Food｜basil Sweet Potato Noodle
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 bowl Sweet potato flour; bowl water; a small piece ginger; A handful Basil leaves; 1 or two spoons Soy sauce; Some salt

by Su Xiaoshuai Fiona

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I love eating sweet potato noodles made by my mother-in-law, and my husband loves it too.
The sweet potato grown by my mother-in-law is processed and dried and ground. Add some water and fry it into a delicious bowl. It’s amazing.
I took this opportunity to take the scriptures from my mother-in-law, and I can make them for my husband when I return to Shanghai.

Whatever I cook, my mother-in-law said it was delicious, and I praised the meal, hahahaha, I’m more confident ✌🏻

【Vegan Science】
▲Do not contain meat, eggs, milk and its products (including but not limited to all kinds of eggs, dairy products, lard, oyster sauce, ghee, chicken essence, etc.)
▲Does not contain five spice and its spices (garlic, green onion, leeks, onion, garlic sprouts, rice head, etc.)
▲Non-alcoholic (cooking wine, sweet wine, white vinegar containing alcohol, etc.)

※Recipe maker/kitchen ID: Su Xiaoshuai Fiona
※ Pay attention to the kitchen ID and search for the corresponding recipes by keywords. ※All recipes under this link () are not limited to sharing in the "Wukong Mind Garden-Vegetarian Cuisine" group, welcome to forward to friends in need

Ingredients

1/2 bowl Sweet Potato Flour
bowl Water
a small piece Ginger
A handful Basil Leaves
1 or two spoons Soy Sauce
Some Salt

Vegan Food｜basil Sweet Potato Noodle

1. Half a bowl of sweet potato flour.

Vegan Food｜basil Sweet Potato Noodle recipe

2. A bowl of water.

3. Mix and stir well.
Add half a teaspoon of salt.
Mix well and there should be no slag.

This ratio is very important. If it is thick and thin, it is not easy to fry and it is not delicious.

4. Add about two spoons of vegetable oil to the pot and pour the adjusted water.

Use chopsticks to stir constantly during the whole process.

Seeing that there is solidification on the edge of the water, stir in the side, and stir quickly until all solidifies into a big cake and there is no white powder inside.

Turn it over with a spatula, press it down, fry it, and then turn it over and fry.
After frying, the flatbread is well formed and ready to be out of the pan.

5. Pour on a cutting board and let cool.

6. Wash the perilla leaves and cut a small piece of ginger.

7. Peel the ginger and cut into shredded ginger.

Remove the stems from the perilla leaves, wash and cut into silk.

8. Cut the not-so-hot sweet potato flour pancakes into small lumps with a knife.
Commonly known as sweet potato tuo.

9. Boil a spoonful of hot oil in a pot, pour shredded ginger and sauté.

10. Pour in the cut sweet potato lumps.

When frying, you will find some sticking together, it's okay, add a little water, and fry them separately with a spatula.

11. Add soy sauce and continue to stir fry.

Look, the tuo is clear.

12. Add shiso shreds and vegan chili oil (without five spice). If you cannot guarantee that the chili oil is vegan, you can use chili powder.

If you don’t eat spicy food, you don’t need chili.