Potato rubbing is one of the traditional noodle dishes of the Han people in northern Shaanxi, western Shanxi, and Longdong, Gansu. Rubbed with inconspicuous potatoes, the golden potatoes glow with a faint oil, and the fragrance of the potatoes overflows, and you can take a bite, which has both the taste and chewing of the fries and the fresh aroma of minced red peppers.
<h1 class="pgc-h-arrow-right" > practice one</h1>
Ingredients: potatoes, potatoes
Ingredients: Garlic sprouts (or green onions), ginger, salt, allspice, peppercorns, minced ginger, pepper, monosodium glutamate, chili oil (the oil for the chili noodles should not be too high), homemade tomato sauce.
make:
Take a few potatoes, rub them into inch-long slices with a rub, stir well with flour, and steam them in a pot. Serve in a large bowl, mix in garlic paste, spicy noodles, sauce, vinegar and shallot oil, then mix with peppercorns, shredded shallots, ginger powder, salt and tomato sauce.
Cut the potatoes into coarse strips (cut them without rubbing). Then soak in water, soak for a while, control the water, and then wrap it in powder. Flour-coated potatoes are steamed in a steamer, and care, grease the drawer cloth to prevent sticking. Steam for about 30 minutes.
Its eating method is mainly divided into stir-frying and mixing, the former is fried with meat, pepper, etc., the latter is to put onions, bell peppers, chili noodles, cumin powder, some meat filling, green onions, garlic cloves. Put it in a pot and fry until it is eight ripe, then add the steamed potato shreds, mix and eat together, put soy sauce, put salt, put cumin powder, put chili powder and you can start cooking.
<h1 class="pgc-h-arrow-right" > method two</h1>
1. Peel the potatoes first, the authentic way is to rub them into silk with a perforated wiper, the purpose of this is to better dip the flour, and the rub is generally sold in supermarkets.
2. Beat in an egg, add flour in parts, add salt, chicken essence, pepper powder to taste, and grasp well with your hands;
3. Steam in the pot and steam for 15 minutes;
4. Lay flat on the board to cool, prepare green pepper, ginger and garlic;
5. Stir-fry the peppercorns, ginger, garlic and green peppercorns until fragrant, then stir-fry with potatoes, add some salt and chicken essence, and sprinkle some sesame seeds before leaving the pot.
< h1 class= "pgc-h-arrow-right" > method three</h1>
Ingredients: 2 potatoes, 1 tbsp flour, accessories, 1 tbsp salt, 3 fresh chili powder, 1 g ginger powder, vegetable oil to taste
method:
1. Buy new potatoes
2. Wash and scrape off the outer skin
3. Cut into thin strips, then rinse into water to remove excess starch
4. Add fresh chili powder
5. Add salt to taste
6. Add a little ginger powder
7. Sift in a large spoonful of flour and mix into a ball
8. Pour enough oil into the pot
9. Then put in the potato shreds, that is, the potato shreds
10. Carefully pull into a circle
11. Then turn over and fry
< h1 class= "pgc-h-arrow-right" > method four</h1>
Ingredients: potatoes
Accessories: low gluten flour, green onion, red pepper
Seasoning: thirteen spices, table salt
1/ Prepare the ingredients.
2. Wash and peel the potatoes and rub into silk. (Coarse silk, filament as you like)
3. Wash off the starch with water and soak for 10 minutes.
4. Drain the soaked potato shreds and pour into a larger basin.
5. To avoid flour clumping, sift in the flour.
6. (You can also pour directly), stir the shredded potatoes evenly, let each shredded potato stick to the flour, and then add salt and thirteen spices to mix well. (The powdered potato silk root is separated and will not stick together)
7. Place the flour-coated shredded potatoes on a plate.
8. Put water and steamer in the pressure cooker.
9. Place on a plate.
10. Enable the quick cook rice function.
11. If there is no pressure cooker, you can also put it in a pot of boiling water and steam for about 10 minutes.
12. The steamed potato shreds are crystal clear.
13. While rubbing the steamed potatoes, mix a bowl of sauce according to your taste.
14. Steamed and eaten with or dipped in.
Tips:
1. It is best to rub the potatoes produced in northern Shaanxi, and the taste and taste will be better.
2. Wash off the starch and then soak it, drain the water before wrapping the powder.
3. If it is rubbed into small pieces, the steaming time should be extended appropriately.
< h1 class= "pgc-h-arrow-right" > method five</h1>
Ingredients: 2 potatoes, oil to taste, 0.5 tsp salt, a little ground black pepper, 15 g shallots.
1. Wash and peel the potatoes.
2. Take a clean basin, rub the seeds on the rack, and put the potatoes on top of the scrub.
3. Cut the shallots into pots.
4. A pinch of black pepper.
5. Appropriate amount of salt.
6. Mix well.
7. Heat the pan, add oil and fry the shredded potatoes.
8. After frying on one side, turn the noodles and continue to fry, and when ripe, you can serve on a plate.
Cooking Tips:
1. Potatoes are wiped out with a rub, and cut out with a knife is not the same, if there is no rub at home, you can cut the potato shreds as fine as possible.
2. It is better to have a non-stick pan, when frying, there is no need to worry about the pot, if not, the pot should be burned hotter, the amount of oil can be slightly larger.