Pi Zha
Pi Zha is a traditional snack from Anyang, China. Made with sweet potato noodles and starch, it is steamed to a soft, chewy texture, then pan-fried until crisp. Serve with garlic vinegar sauce for a delicious contrast.
Ingredients
9 items- Sweet potato noodles (vermicelli) 200g
- Sweet potato starch 100g
- Scallion-ginger water 150ml
- Scallion 1
- Ginger 10g
- Salt 5g
- Five-spice powder 3g
- Dark soy sauce 10ml
- Cooking oil 30ml
Nutrition
Steps （8 steps）
Cook sweet potato noodles in boiling water until tender, about 5 minutes. Drain, rinse under cold water, then cut into 2 cm lengths.
In a bowl, mix sweet potato starch, scallion-ginger water, salt, five-spice powder and dark soy sauce to form a smooth batter.
Add the chopped noodles, chopped scallion and minced ginger to the batter. Mix well until each noodle is coated.
Brush a deep dish or mold with oil. Pour in the mixture, spread evenly and press down to a thickness of about 2 cm.
Steam over boiling water over medium heat for 45 minutes until set and springy to touch. Cool to room temperature, then refrigerate for at least 2 hours to firm.
Remove the chilled loaf from the mold and cut into 1 cm thick slices.
Heat 15 ml oil in a non-stick pan over medium heat. Pan-fry the slices until golden brown and crispy on both sides, about 3 minutes per side.
Serve hot with a dip of mashed garlic and vinegar. The outside is crispy, the inside is tender and flavorful.
Tips
Steaming time may vary with thickness; insert a chopstick to check for doneness (no raw batter). Avoid over-turning while frying to keep the slices intact. Chilling thoroughly makes slicing easier. For extra flavor, add dried shrimp or minced pork.
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