Potato Sassafras
Overview
Potato and sassafras are both rice and vegetables. Its characteristics are very similar to the simplicity and down-to-earthness of people in northern Shaanxi. People here would rather live without meat for three months than live without it for three months.
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Ingredients
Steps
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Peel and clean the potatoes, and control the moisture in the skin. Be sure to control the dryness.
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Pour water into the steamer, cover it with a dragon cloth, add more water (to prevent the water from drying out), bring it to a boil over high heat, and prepare the sassafras.
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Practical tool, sassafras
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In a clean pot without moisture, use a sassafras to cut the potatoes into strips.
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The sassafrased potato strips should be covered with flour in time to prevent oxidation, otherwise they will turn black and look unsightly after being steamed.
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After the fire comes to a boil, be sure to mix the flour and potato strips evenly quickly (too slowly and the water in the potatoes will be easily released, and the potatoes will be lumpy and not fluffy when steamed). Just coat each strip with flour. If there is too much flour, it will not be fluffy when steamed. Cover the pot and turn on high heat for 10 minutes.
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When the time is up, just open the lid. Be sure not to stuff it. It will be steaming hot, fluffy and soft, with the aroma of wheat flour and potatoes
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Add tomato sauce, mashed garlic, chili oil, and sprinkle with leeks. It’s fragrant
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Let’s eat
