Chaoshan Snack Dutch Potato Cake
| Potato 1000g | Sweet potato flour 150g |
| Pork belly (cooked) 300g | White pepper 2g |
| Salt 2g |
Step 1
Cut the potatoes into thin slices and steam them for 20 minutes. The steaming time depends on the thickness and size of the potatoes.
Step 2
First blanch the pork belly in water, then cut it into small pieces, add the oil to the pot, scoop up the excess oil, then add soy sauce and stir-fry. What I have is leftover soy sauce pork belly, which can be cut into small pieces.
Step 3
After the potatoes are steamed, mash them. Don't make them too fine. If there are grains, they will taste better. Add sweet potato starch, minced meat, salt, and white pepper and mix well.
Step 4
Dip your hands in some water, take a palm-sized amount of mashed potatoes, throw it back and forth with your left and right hands to form a ball, then flatten it slightly and put it on the steamer to steam for 20 minutes. Authentic Chaoshan Dutch potato cakes are made into long strips, but I made them round for convenience.
Step 5
After steaming, it must be completely cooled before taking it out, otherwise it will stick to the bottom. When slicing and frying, let it cool before cutting. Add oil and fry until both sides are golden brown.
Step 6
Finished product Cooking techniques for Chaoshan snack Dutch potato cakes
