Taro Sassafras(yang yu cha cha )

Taro Sassafras

Introduction:

"Taro Sassafras is both a meal and a dish. Its characteristics are very similar to those of the people in Northern Shaanxi who are simple and honest. People here would rather have no meat in March than no meat in March."

Production steps:

Step 1: potatoes peeled clean, control dry skin moisture, must control dry.

Step 2: pour water into the steamer, spread the cloth, add more water (to prevent the water from drying), bring it to a boil, and prepare for Sassafras.

Step 3: utility, sassafras

Step 4: in a clean, waterless basin, slice the potatoes with Sassafras.

Step 5: cover the sassafras potato chips with flour in time to prevent oxidation, otherwise they will turn black after steaming, which is not good-looking.

Step 6: after boiling over high heat, make sure to quickly mix the flour and potato chips evenly (if it's too slow, it's easy to get the water out of the potatoes, but if it's steamed, it's not fluffy). If there's too much flour, it's not fluffy. Put the lid on the pot and let it burn for 10 minutes.

Step 7: when the time comes, open the lid directly. Don't be stuffy, steaming, fluffy and soft, with the smell of wheat flour and potato

Step 8: add tomato sauce, mashed garlic and chili oil, sprinkle with leeks, fragrant

Step 9: start eating

Materials required:

Potatoes: 1 jin

Flour: 200g

Note: 1, wash the potatoes must control dry water; 2, Sassafras into a potato should be timely covered with flour to prevent oxidation.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yang Yu Cha Cha