Introduction to Wuping Potato Buns
The main ingredient of Wuping Potato Buns is potatoes. But not sweet potatoes, cassava, and medicinal potatoes (Huaishan). In the Hakka dialect of Wuping, Fujian, it is called "shu" (sweet potato). Due to their different shapes, they are also known as "stick potatoes", "broom potatoes", etc. Potato buns are the only type of buns among various names that do not require filling, with a distinct personality and unique style
What is the nutritional value of Wuping potato bunsSweet potatoes have a sweet and neutral taste, containing various components such as amylase, protein, vitamins, and minerals, as well as medicinal ingredients such as dioscin. Therefore, it not only has rich nutritional value, but also has medicinal effects of nourishing the spleen and stomach, nourishing the lungs and kidneys, replenishing qi and yin, and treating thirst. Eating Hakka sweet potato buns with excellent color, aroma, and taste is beneficial to health and is therefore deeply loved by Hakka peopleWhat are the product characteristics of Wuping potato bunsThe smooth, tender, refreshing, and fragrant sweet potato buns fully showcase the charm of the "local" goods in the mountain villageHow did the history of Wuping sweet potato buns come aboutMethod of making Wuping Potato Buns
Scrape off the potato skin, place the tooth bowl on the jar, hold the potato with your right hand, and repeatedly beat it along the bowl wall. The potato slurry flows into the jar from the outlet, add a little salt water, monosodium glutamate and other seasonings, stir well, then take out a handful of potato slurry with your right hand and gently shake it a few times. When the potato slurry is about to fall vertically out of your palm, quickly flip the back of your hand and squeeze it out from your thumb and index finger, falling into the rolling oil boiler. The slurry is like an egg, and repeat this process repeatedly.
. After the potato buns float to the surface, wait a few more minutes and the pot of potato buns will be ready. On the half wall of the oil pot, there is a circular iron ring. Use a strainer to scoop up the well cooked potato buns one by one, place them between the iron ring and the pot, drip the remaining oil, and eat them hot. They are tender, refreshing, and fragrant
Method of making Wuping Potato Buns
Scrape off the potato skin, place the tooth bowl on the jar, hold the potato with your right hand, and repeatedly beat it along the bowl wall. The potato slurry flows into the jar from the outlet, add a little salt water, monosodium glutamate and other seasonings, stir well, then take out a handful of potato slurry with your right hand and gently shake it a few times. When the potato slurry is about to fall vertically out of your palm, quickly flip the back of your hand and squeeze it out from your thumb and index finger, falling into the rolling oil boiler. The slurry is like an egg, and repeat this process repeatedly.
. After the potato buns float to the surface, wait a few more minutes and the pot of potato buns will be ready. On the half wall of the oil pot, there is a circular iron ring. Use a strainer to scoop up the well cooked potato buns one by one, place them between the iron ring and the pot, drip the remaining oil, and eat them hot. They are tender, refreshing, and fragrant