How to make hot potato soup without worrying about itchiness

Tran Thu will show you how to make a simple but delicious sweet potato soup with pork belly and tofu.

Classification of potato strips (also known as potatoes, potatoes)

There are many types of potato strips, but the most common are the following: red and white sweet potatoes (long, itchy strips. The outer skin is purple, red or blue); yam taro (variety of Thai potatoes. The strip is stout, short and not itchy, blue-white); white sweet potato (Northwestern Thai people call it sweet bon. This type of potato has a greenish white stem, a black dot in the middle of the leaf, the size of a finger. This type is not itchy, the strip is long, white and green). .

1. How to choose to buy potatoes

Strips of red and green itchy potatoes are difficult to pick up, if not cooked well, they can easily itch or itch, but are more fragrant and flavorful;

The obvious advantage of the pearl taro strip is that it does not itch, peels off quickly, but has a light taste and is not aromatic;

The white potato strip (sweet bon tree) is a great product, not itchy but rich in taste, cooked up sweetly…

2. How to make sweet potato

Made at the time of purchase, the fresher the strip, the easier and faster it is to peel off the peel. Shave back from root to tip of the strip. If the strip is a bit dry, soak it in a basin of water mixed with a little salt, drain the water and then remove the shell (shave).

Many people choose to wash it, boil it and then peel it off very quickly. But personally, I prefer to sit and shave raw. Pick up the shells, cut the pieces about 5-6cm is beautiful.

Clean, wash, drain, boil a pot of water, add a few grains of salt to the potato strips and boil briefly. Drain and rinse the potato strip under running water.

3. Cook potato soup with pork belly and tofu

– Resources

2 bundles of pre-cooked potato strips

Bacon is only 150g, sliced ​​lead.

Tofu with 1 cover, cut the lead, fried through (when cooking, it is not broken or crushed)

Shrimp paste 1 tablespoon

Batch of 2 tablespoons (or more depending on strength)

Scallions, cilantro cut into pieces; dried onion, crushed garlic, minced

Fish sauce, salt…

How to cook:

Stir-fry the dried onions, add the potatoes and stir-fry. Add a little fish sauce and salt to infuse (just add a little seasoning because shrimp paste has a lot of salt).

Pour water over the potatoes, add shrimp paste, bring to a boil, lower the heat to medium.

Stir-fry pork belly and sliced ​​tofu with a little fish sauce to infuse and then pour into the pot of braised potatoes until the desired softness.

Batch filter, bring to a boil, check salty and sour according to family taste.

Add coriander, scallions and minced garlic to a boil, then turn off the heat.

Taro soup has a rich, sweet taste from meat and potatoes, a mild sour taste of the batch, and a taste of shrimp paste (not bad at all).

Note:

A small tip when cooking potato strips without worrying about itching: You should not use chopsticks, use a ladle and spoon during the cooking process to be safe, not to get itchy.