Spicy smashed potatoes inside of an omelet.

By Chinese Cooking Demystified · 30 min

Ingredients

Instructions

1. Soak the 15 g rice noodles (30 g if not using sweet potato noodles) in cold water, and the 15 g sweet potato noodles in hot water, for 4 to 12 hours each. Dice them if you like.
2. Peel the potato, cover it and microwave on medium-high for 12 minutes, until soft.
3. If cooking the rice, rinse 2 Tbsp of uncooked rice, add water up to your first knuckle, cover and microwave on medium for 15 minutes. Use a larger bowl underneath as it may spill.
4. Chop the hot dog, julienne the cabbage (removing any hard core if using cabbage), mince the pickles, slice the yuxingcao or cilantro, and slice the scallions. Mix the dry seasoning ingredients.
5. For the wet seasoning, fry 1 Tbsp miso in about 1 tsp oil until fragrant, about 1 minute. Add 1/2 tsp salt and 1/2 tsp Sichuan peppercorn powder, stir briefly, then add 1/4 cup water. Bring to a rapid boil and set aside.
6. Beat the 3 eggs until no streaks of white remain.
7. On a flat top or griddle, use a couple of Tbsp of oil. Fry the optional hot dog first, then add all the starches and the cabbage. Chop until evenly combined and resembling chunky mashed potato. Add the seasoning, pickles and hot dog.
8. Alternatively, in a carbon steel or cast iron pan, add only a small smear of oil, cook in the same order, and chop the potatoes in a similar motion while adding them. Non-stick will not build fond and stainless steel will stick.
9. For the omelette, heat a pan over high heat with a thin layer of oil until it bubbles around chopsticks. Add the eggs, swirl, turn off the heat and cover for 1 minute. Slide the omelette onto a board, add about half the filling and roll it up like a burrito.

Summarized from Chinese Cooking Demystified's video. Watch it for the details.

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