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".
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.
Add about 75 ml of boiling water, mix the powder with a tool and form a dough.
After cooling, the powder is repeatedly laminated to make it smooth and elastic.
Prepare the powder to cover the wet cloth for use.
Wash the leek and control the water.
Cut off the old roots and cut them into small pieces of 0.5 cm.
Add 1/2 teaspoon of salt and mix well. After a few minutes, gently squeeze out the leek water.
Add 1/2 tbsp of oil and mix well.
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.
Cover the lid, boil the steamer in a large fire, and steam for 13 minutes after the water is turned on.
After steaming, apply a little oil to the surface of each amaranth.
Steamed leeks can be eaten directly or slightly fried with a little oil before eating.
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~