How to Make Delicious Air-Dried Yak Beef and Potato Cakes: A Step-by-Step Guide

Q: Can I use regular beef instead of air-dried yak beef?
A: Yes, regular beef can be used, but the unique flavor of air-dried yak beef will be missing.

Q: Is it necessary to steam the beef and potatoes together?
A: Yes, steaming them together helps in blending the flavors.

Q: Can I bake these cakes instead of cooking them in an electric baking pan?
A: Yes, but the texture and taste might vary slightly from the original recipe.

Air-Dried Yak Beef and Potato Cake

Notes

Ingredients:

70g all-purpose flour
70g air-dried yak beef
1 potato
1 egg
3 green onions
3g baking powder

Instructions:

Clean the air-dried yak beef and cut it into thin slices.
Wash and peel the potato, then slice it into about 3cm thick pieces.
Place the potato slices on a plate and top them with the sliced beef.
Steam together with rice in a rice cooker until cooked.
Remove and let cool. Then, separate the beef from the potato and mash the potato.
Clean and chop the green onions.
Crack the egg into a large bowl and beat it.
Add the mashed potato to the egg and mix well.
Mix flour with baking powder and sift into the potato mixture, blending well.
Add the steamed beef and chopped green onions, then mix into a uniform dough.
Divide the dough into seven equal parts.
Brush oil in a preheated electric baking pan.
Place the potato cake dough in the pan and flatten it.
Brush oil on top of the cakes.
Cover and cook for about 5 minutes until the bottom is golden brown, then flip and cook for another 3 minutes.
Once both sides are golden brown, remove from the pan.