Recipe: Tide snacks

Home Cooking Recipe: Tide snacks

Notes:

Amaranth, Chaoshan specialties. Simple salty leeks, QQ sweet potato starch, unforgettable taste ~ sweet potato starch Chaoshan people called sweet potato powder, Taiwanese called sweet potato powder, Fujian Chaoshan many food production are inseparable from it... 韭菜粿粿There are many ways to make leather. This recipe is one of the simpler methods~ reference to Qin Jingxiang's "Tide Snacks".

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare sweet potato starch. If the particles of the powder are relatively coarse, the coarse particle powder may be crushed first by a face stick and then sieved.

    Prepare sweet potato starch. If the particles of the powder are relatively coarse, the coarse particle powder may be crushed first by a face stick and then sieved.

  2. Home Cooking Recipe: Add about 75 ml of boiling water, mix the powder with a tool and form a dough.

    Add about 75 ml of boiling water, mix the powder with a tool and form a dough.

  3. Home Cooking Recipe: After cooling, the powder is repeatedly laminated to make it smooth and elastic.

    After cooling, the powder is repeatedly laminated to make it smooth and elastic.

  4. Home Cooking Recipe: Prepare the powder to cover the wet cloth for use.

    Prepare the powder to cover the wet cloth for use.

  5. Home Cooking Recipe: Wash the leek and control the water.

    Wash the leek and control the water.

  6. Home Cooking Recipe: Cut off the old roots and cut them into small pieces of 0.5 cm.

    Cut off the old roots and cut them into small pieces of 0.5 cm.

  7. Home Cooking Recipe: Add 1/2 teaspoon of salt and mix well. After a few minutes, gently squeeze out the leek water.

    Add 1/2 teaspoon of salt and mix well. After a few minutes, gently squeeze out the leek water.

  8. Home Cooking Recipe: Add 1/2 tbsp of oil and mix well.

    Add 1/2 tbsp of oil and mix well.

  9. Home Cooking Recipe: The powder is divided into several small powder groups, and the appropriate amount of sticky rice powder is used as the powder, and then each small powder is made into a powdery skin with a proper amount of leek stuffing and squashed. Add steam to the steamer, spread the wet gauze on the steamer, and put in the prepared leeks, leaving a separation distance.

    The powder is divided into several small powder groups, and the appropriate amount of sticky rice powder is used as the powder, and then each small powder is made into a powdery skin with a proper amount of leek stuffing and squashed. Add steam to the steamer, spread the wet gauze on the steamer, and put in the prepared leeks, leaving a separation distance.

  10. Home Cooking Recipe: Cover the lid, boil the steamer in a large fire, and steam for 13 minutes after the water is turned on.

    Cover the lid, boil the steamer in a large fire, and steam for 13 minutes after the water is turned on.

  11. Home Cooking Recipe: After steaming, apply a little oil to the surface of each amaranth.

    After steaming, apply a little oil to the surface of each amaranth.

  12. Home Cooking Recipe: Steamed leeks can be eaten directly or slightly fried with a little oil before eating.

    Steamed leeks can be eaten directly or slightly fried with a little oil before eating.

Tips:

The time to steam the leeks is just right, the time is too short, the leeks are not cooked, and the long leeks are too soft to affect the taste. After adding salt, the water from the leek should be squeezed out, otherwise the powder will stick together. Although there are leeks in all seasons, the best season for eating leeks is spring. After being skilled, you can pack more leeks~


Look around:

soup ming taizi durian tofu pizza pumpkin pork margaret jujube noodles fish sponge cake bread cake watermelon huanren pandan enzyme red dates baby prawn dog lightning puff shandong shenyang whole duck contact chaoshan tofu cakes tea