Cold Sweet Potato Noodles
Overview
I ate sweet potato noodles when I was a kid. One day, many years after I left home, I unexpectedly discovered a shop selling cold sweet potato noodles on the street. I was pleasantly surprised and fortunate to become a regular customer at the stall. Unexpectedly, the good times did not last long. After a period of time, it was no longer possible to find a trace. Until a few days ago, I accidentally discovered on the Internet that there is a pocket dough making machine, also called a dough press. Thinking that there are sweet potato noodles in the refrigerator that I brought from my hometown that I have been reluctant to eat, why not make the delicious food of my dreams by myself? ! After the noodle machine came back, I called my mother specifically to ask. Although she didn’t believe it, saying that the dough was soft and hard, she still told me the operating steps and key points. Who is so lucky? It was successful the first time, hahaha... The cooked sweet potato noodles do not need to be greased, and they will not stick after cooling down. It can be stir-fried with onions, garlic, leeks, garlic sprouts, etc., or it can be eaten cold with seasonings such as garlic paste, vinegar, light soy sauce, salt, and chili oil. It is both delicious.
Tags
Ingredients
Steps
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Place 200 grams of sweet potato noodles in a basin.
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Add 200 ml of boiling water and mix well with chopsticks.
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Cool until not scalding, then knead slightly into a ball.
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Shape the dough into 6 steamed buns and put them in the steamer. You can prick the top with chopsticks to help it cook
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Turn on the heat, steam for 25 minutes after the water boils and it will be cooked.
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While hot, break the steamed buns into small pieces and put them into a dough press.
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It’s easy to make your favorite sweet potato noodles
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It can be eaten cold with a sauce made of minced garlic, mature vinegar, light soy sauce, salt, chili oil, etc.
