Potato-related delicacies in my hometown (1)

As a girl from the northwest, I have a soft spot for all kinds of food made from potatoes. Potatoes, as a specialty in our local area, have the characteristics of being large and filling (local saying means large in size and high in starch content). I can make five or six kinds of potato snacks. In our local area, a small potato can make It is made into more than 20 kinds of exquisite snacks.

Today I will talk about how to make potato glutinous rice cake.

Potato glutinous rice cake should be its scientific name. Anyway, we call it potato dumplings here. It should be explained here that everyone in our country calls potatoes potato. In fact, calling it potato doesn’t seem too foreign. Its other foreign name is potato. I don't know why one species has so many names in China.

If you are from the northwest, you will know the importance of the potato in the diet of the northwest. And you happen to be a Gansu native among the northwest people, so the status of the potato is self-evident.

Due to Gansu's poverty and backwardness for a long time, potatoes once became the staple food of many local people. There are many jokes about this, one of which says that the central government sent reporters to remote areas of Gansu to cover poverty alleviation situations. The dialogue is as follows.

Reporter: Is your living standard better now?

Uncle: Okay, that’s much better than before

Reporter: What do you eat in a day?

Uncle: The foreign (sheep) taro (fish) eggs we eat in a day

Reporter: Haha, aren’t you tired of eating meat after all this meal?

Although life is better now, people who are used to eating potatoes still eat potatoes almost every meal and make them into various snacks.

As shown in the picture, your mouth is already watering.

Okay, without further ado, let me talk about how to make the mouth-watering potato glutinous rice cake (potato dumplings).

The first step is to wash the potatoes and cook them whole in a pot.

The second step is to peel the cooked potatoes and let them dry until they are not hot to the touch, about 30 or 40 degrees Celsius (temperature is related to the viscosity of the glutinous rice cake)

The third step is to put Go to a stone nest or a wooden nest (our local equipment for pounding glutinous rice cakes) and use a mallet to pound it (similar to making rice cakes). What to do if there is no stone nest or wooden nest? It is also very simple to put it in the pot and use a good quality spoon or bottle to knead it until it is very sticky and there is no more potato paste, then you can take it out into a bowl.

In the end, we eat it, but we must have some condiments before eating it. In the local area, we first scoop the syrup or some vinegar on the dumplings, put the oily spicy seeds on it, and mix it with some pickled food. green onions or leek pickles, preferably freshly fried leek pickles, that would be perfect.

Of course, you can also pair it with some side dishes according to your own preferences. Among them, tiger skin spicy seeds, soy cabbage, etc. are simple and delicious.

Okay, if you are interested, you might as well try making it yourself. Next time I will share with you how to make potato qun (qun).

As shown in the picture below