承德碗坨
A traditional snack from Chengde, Hebei, made by steaming buckwheat batter then pan-frying until crispy outside and tender inside, served with garlic, vinegar and chili sauce.
Ingredients
10 items- Buckwheat flour 200 g
- Water 600 ml
- Salt 3 g
- Garlic 3 cloves
- Black vinegar 2 tbsp
- Light soy sauce 1 tbsp
- Chili oil 1 tbsp
- Sesame oil 1/2 tsp
- Cooking oil 2 tbsp
- Scallions 2 stalks
Nutrition
Steps （8 steps）
In a large bowl, combine buckwheat flour and salt; gradually add water while stirring clockwise until smooth and lump-free. Rest for 15 minutes.
Brush shallow bowls with oil, pour in batter to about 1 cm thick. Steam over high heat for 20 minutes until set and translucent; a skewer inserted should come out clean.
Remove steamed cakes, cool naturally then refrigerate for 1-2 hours until fully chilled and firm for easier cutting.
Unmold the chilled cakes and cut into 2 cm cubes. Mince garlic and chop scallions.
In a small bowl, mix minced garlic, black vinegar, soy sauce, chili oil and sesame oil to make the sauce.
Heat cooking oil in a non-stick pan over medium heat. Add buckwheat cubes and pan-fry, gently turning, for about 5 minutes until golden and crispy with a sizzling sound.
Transfer fried cubes to a plate, drizzle sauce evenly and garnish with chopped scallions.
Toss gently and serve immediately while hot for the best texture – crispy outside, tender inside, tangy and spicy.
Tips
1. Adjust steaming time based on thickness; batter is ready when a skewer comes out clean. 2. Chill for at least 1 hour, otherwise cubes may crumble. 3. Let one side firm up before turning to keep pieces intact. 4. Adjust vinegar and chili oil to taste.
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