Luliang Snacks He Lengzi
| Potato 3 | Starch Appropriate amount |
Step 1
After peeling the potatoes, use this special tool to grind them into puree. The grinding is very fine, so a lot of water is produced, which is time-consuming and labor-intensive. The potato puree has oxidized and turned black.
Step 2
It's sharpened.
Step 3
The second and third potatoes were smashed with a wall breaker. Suddenly I thought of this method, but I didn't know what the effect would be.
Step 4
Basically, the first gear is used, turning once, stopping once, and pressing down on the potatoes.
Step 5
It feels like this is almost done. There is no need to break it too much.
Step 6
Pour into gauze and filter excess water. Clench it dry and put it asidein the basin.
Step 7
There is still a lot of starch in the filtered water. Wait for it to settle and then pour out the upper layer of water. Scoop out the starch and put it in the potato puree. Add appropriate amount of dry starch to the mashed potatoes and add salt.
Step 8
After the water is hot, roll the mashed potatoes into small balls and put them in. Leave the pot lid uncovered until the balls are filled. The potato puree is relatively thin and difficult to smooth, so just make do with it.
Step 9
Because the mashed potatoes are relatively soft and cook quickly, I steamed them for 10 minutes and they were cooked. Prepare the dipping sauce, add onion, garlic, coriander, chili oil, oyster sauce, vinegar soy sauce, sesame sauce, and tomato sauce.
Step 10
For a kid's dipping sauce, tomato sauce is enough. Helengzi is crystal clear and has the fragrance of potatoes in its texture. It tastes soft and is not difficult to digest. (So the mashed potatoes should be a little thinner, and it doesn’t matter if they don’t form.)
Step 11
Suitable for all ages. Cooking skills of Luliang snack He Lengzi
