Ingredients

Main Ingredients

450 grams of potatoes

300 grams of flour

How to make them not rotten

Bulanzi’s real name is “Mianzi”, which is a kind of Shanxi local pasta. In Shanxi dialect, the word “mix” is split into two sounds: bu and lan, and the homophone becomes “Bulanzi”. son". It's made from potatoes. Because people in Shanxi call potatoes "Yam Eggs", the Luliang area also calls them "Yam Egg Balls". The ingredients and procedures for making it are very simple. It is to grate the potatoes into shreds, then mix them with dry flour, so that each shred is evenly covered with a layer of coating, and then steamed in a drawer.

There are two ways to eat it: one can be eaten with dipping sauce. The sauce can be tomato and egg sauce (click here for dipping sauce recipe), or oil and vinegar sauce (how to make oil and vinegar sauce); The second method is to eat it stir-fried, either with meat or vegetables. Each way of eating has its own flavor. I remember when I was a child, whenever my mother made it, I especially liked to eat the original flavor without dipping it in anything and savor the faint fragrance of shredded potatoes!

A. How to make non-rotten potatoes:

1. Wash and peel two medium-sized potatoes.

2. Rinse the peeled potatoes with water. , soak in cold water

3. Drain the water after use

4. Use a grater (a Shanxi people’s name for a vegetable grater) to rub the drained potatoes. Shape into shreds

5. Sprinkle a little flour on the shredded potatoes (not too much)

6. Mix the flour and shredded potatoes evenly, then sprinkle a little flour and mix well , sprinkle and mix. Until there is no excess flour, and all sides of each potato shred are covered with flour, and the potato shreds are not stuck to each other and are supported one by one (like the potato shreds on my hand), like this The shredded potatoes are ready

B. Steaming method without rotting: (I use a rice cooker, other steamers can also be used)

1. Steamer Lay a steamer cloth on top, and put the prepared steamed buns into the steamer

2. Boil the water in the steamer, put it in the steamer, and use chopsticks to poke a hole in the middle of the steamed buns

3. Cover and steam for 10 minutes

4. Find a clean basin without water, pour the steamed rice noodles into the basin while it is hot, and use chopsticks to Shake the lumps together and break them up

5. When eating, dip them in the dipping sauce and eat. Of course, you can also eat it stir-fried, with meat or vegetables. Each way of eating has its own flavor

Cooking skills

1. After peeling the potatoes, soak them in cold water to isolate them from the air (but to preserve the nutrients in the potatoes) From a certain perspective, don’t soak it for too long). Because there are phenolic substances in potatoes, they maintain the results of their respiration. When potatoes are peeled, the phenolic substances in the plant cells combine with oxygen in the air under the action of phenolase to produce a large amount of quinone substances. The new quinones can quickly turn plant cells brown, a change called enzymatic nuclear change of food.

2. When grating potatoes, the choice of grater is very important. The grated shreds should not be too thin.

3. When sprinkling flour on the potato shreds, first check whether there is excess moisture in the pot. If not, you can sprinkle flour. If there is, you need to deal with the water first, drain the water and then sprinkle flour.

4. Generally, the ratio of flour to shredded potatoes is 1:1.5. Don't sprinkle too much flour each time. Add flour as you sprinkle. This will make it easier to mix the shredded potatoes. When mixing the potato shreds, if you encounter any sticking together, you can sprinkle a little less flour on it and rub the potato shreds out with your hands.

5. Mixing flour and shredded potatoes is a technical job, and this step is very important. There should be no excess flour in the mixed potato shreds, and all sides of each potato shred should be covered with flour, and the potato shreds should not stick to each other and stick to each other.

6. When steaming, use chopsticks to poke a hole in the middle to allow hot air to flow to the top and evenly heat the top and bottom.

7. Steaming time is generally proportional to the amount of materials used. If you have a lot of ingredients, you can extend the time appropriately.

8. The steamed dumplings should be poured out immediately. Never simmer them in the pot like steamed buns. And be sure to shake it out while it's hot, otherwise it will be harder to shake it out when it's cold and it will all stick together.

9. When shaking, it is enough to basically shake it apart, not necessarily every small group will be spread out bit by bit. Some small lumps will naturally fall apart while frying.

10. Dig a small hole in the middle of the loosened noodles to allow the heat to escape. When frying, it is best to wait until the glutinous rice is cool before frying. If it is to be eaten with sauce, it can be eaten while it is hot.