Ingredient and Portion
Fried Savoury Potato Bun 香酥麵包
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This is usually served as a snack item for afternoon tea, but can also be filling enough as lunch for those woth a smaller appetite.
Average
30 mins
White sandwich bread 4slices
Bread crumbs 1/2 cup
cornstarch some
For filling:
Mushrooms 5pcs
bamboo shoots 80g
water chestnuts 8pcs
deepfried beancurd puffs 6pcs
chinese celery 2stalks
potato 1 large pc, cooked soft and mashed
Bread crumbs 1/2 cup
cornstarch some
For filling:
Mushrooms 5pcs
bamboo shoots 80g
water chestnuts 8pcs
deepfried beancurd puffs 6pcs
chinese celery 2stalks
potato 1 large pc, cooked soft and mashed
Seasoning
Seasonings:
salt 1/2tsp
light soya sauce 2tsp
sugar 1/4tsp
water from soaking mushrooms 4tbsp
For frying:
oil 2tbsp
wine 1tbsp
For thickening:
combine 1tsp cornstarch with 1tbsp of water
salt 1/2tsp
light soya sauce 2tsp
sugar 1/4tsp
water from soaking mushrooms 4tbsp
For frying:
oil 2tbsp
wine 1tbsp
For thickening:
combine 1tsp cornstarch with 1tbsp of water
Method
Soak dried mushrooms until soft then dice.
Boil dried beancurd puffs, water chestnuts, bamboo shoots in hot water, then dice.
Cut celery into fine dices.
Heat oil in wok, fry all ingredients for filling, add in seasonings, stir well until ingredients are cooked, then thicken sauce with cornstarch solution. Add in mashed potato and stir until almost dry. Take out and reserve.
Cut bread slices into half circles, pat some cornstarch onto sides. Place fillings on bread and top with another slice of bread. Press firmly, and coat sides with breadcrumbs.
Heat oil and wine in wok, then put in filled breads and fry until golden brown.
Boil dried beancurd puffs, water chestnuts, bamboo shoots in hot water, then dice.
Cut celery into fine dices.
Heat oil in wok, fry all ingredients for filling, add in seasonings, stir well until ingredients are cooked, then thicken sauce with cornstarch solution. Add in mashed potato and stir until almost dry. Take out and reserve.
Cut bread slices into half circles, pat some cornstarch onto sides. Place fillings on bread and top with another slice of bread. Press firmly, and coat sides with breadcrumbs.
Heat oil and wine in wok, then put in filled breads and fry until golden brown.
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