Sweet potato dough lumps(hong shu mian ge da )

Sweet potato dough lumps

Introduction:

"I always eat steamed sweet potato a few days ago. I suddenly think of eating this sweet potato when I was a child. The sweet taste is very popular. I only need flour and sweet potato. I can cook with water and fire. I can make it if I want. It's delicious! My daughter likes it very much. Sweet potatoes were bought some time ago, and they are now on the market. However, the sweet potatoes just dug out of the ground are easy to bloat when they eat too much, and the taste is not so good. The sweet potatoes bought at home will taste much better if they are put in the sun or scattered on the balcony and eaten in two weeks. "

Production steps:

Step 1: 1. Material drawing

Step 2: 2, flour and water into a state between paste and dough. Peel the sweet potato and cut it into hob pieces.

Step 3: 3. Add water to the pot, put in the sweet potato and bring to a boil, then turn to low heat and cook until the sweet potato is soft and rotten.

Step 4: 4. In the middle of boiling sweet potato, stir the mixed noodles with chopsticks from time to time, stir and stand still, which will help to produce tendons.

Step 5: 5. When the sweet potato is about to be cooked, add water to the dough and dilute it with chopsticks or hands. A large amount of starch water and a small amount of gluten will appear.

Step 6: the sweet potato is soft and rotten.

Step 7: 7. Pour the batter into the pot and stir it with chopsticks or spoon

Step 8: 8, because the sweet potato has been soft rotten, in the process of stirring, the sweet potato pieces will be broken by themselves.

Step 9: 9. Turn off the heat after boiling.

Materials required:

Sweet potato: right amount

Flour: right amount

Note: 1. The state of the batter is very important. The noodle soup made by this method tastes good. If it is made into a thin paste, the soup will feel like paste. 2. If you like to eat large pieces of sweet potato, do not cook too long, do not stir too much.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Hong Shu Mian Ge Da