Potato Patties

Potato Patties

　　Potato Patties, also known as "potato scrapings," is a rustic dish from Qingyang. "Yangyu" is another name for potato. This dish gets its name because during preparation, potatoes are scraped into thin slices about an inch long using a special tool called a "scraper."

　　Tips:

　　1. When making potato scrapings, the potato slices must be thin enough; if they’re too thick, they won’t be soft enough.

　　2. After soaking, the potato slices should be drained of excess water, ensuring they are moist but not sitting in extra water.

　　3. Before steaming, the potato scrapings should be dry and loosely separated. If they clump together, it means there’s too much moisture—you should add a bit more flour and mix well.

　　4. Once the potato slices are coated with flour, they need to be steamed for a sufficient amount of time. For home cooking, depending on the quantity, at least 20 minutes or more is usually required.

　　5. If you want to make stir-fried potato scrapings, make sure the steamed potato scrapings have cooled down before frying, otherwise they may stick to the pan.

　　6. Potato scrapings absorb a lot of oil, so you should use a bit more oil than usual when frying.