Neu Rou Shu Bing

Neu Rou Shu Bing Recipe from Hong Kong: A Delicious Beef and Potato Patty

Region / culture: Hong Kong | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Neu Rou Shu Bing is a traditional Taiwanese dish that consists of crispy potato cakes filled with seasoned minced beef. This dish is a popular street food in Taiwan and is loved for its crunchy exterior and savory filling.

History

Neu Rou Shu Bing has been a beloved dish in Taiwan for many years. It is believed to have originated in the southern regions of Taiwan, where potatoes are a staple ingredient in the local cuisine. The combination of crispy potatoes and flavorful minced beef has made this dish a favorite among locals and tourists alike.

Ingredients

150 g minced beef
300 g potatoes
50 ml bread crumbs
50 ml flour

Seasoning

0.5 tbsp salt
0.33 tbsp sugar
2 tbsp cornflour
1 egg
1 tbsp mashed garlic
1 tbsp mashed shallot
some pepper

How to prepare

Mix flour and bread crumbs together, then place them on a plate.
Peel the potatoes and cut them into thick slices.
Steam the potatoes for 20 minutes until they are tender.
Mash the hot potatoes.
Marinate the beef with seasoning and mashed potatoes.
Mix well and shape the mixture into biscuits.
Coat both sides of the potato cakes with flour and bread crumbs.
Deep fry the potato cakes until they turn golden brown, then serve.

Variations

Substitute the minced beef with minced pork or chicken for a different flavor.
Add diced vegetables such as carrots or peas to the beef mixture for added texture and nutrition.

Cooking Tips & Tricks

Make sure to steam the potatoes until they are tender before mashing them. This will ensure that the potato cakes have a smooth texture.

- Marinate the beef for at least 30 minutes to allow the flavors to fully develop.

- Coat the potato cakes with flour and bread crumbs before frying to create a crispy crust.

- Use a deep fryer or a heavy-bottomed pan with enough oil to fully submerge the potato cakes for even frying.

Serving Suggestions

Neu Rou Shu Bing can be served as a main dish with a side of steamed vegetables or a fresh salad.

Cooking Techniques

Steaming the potatoes before mashing them ensures a smooth texture for the potato cakes.

- Deep frying the potato cakes creates a crispy exterior while keeping the filling moist and flavorful.

Ingredient Substitutions

You can use sweet potatoes instead of regular potatoes for a sweeter twist on this dish.

- Substitute the minced beef with tofu for a vegetarian version of Neu Rou Shu Bing.

Make Ahead Tips

You can prepare the potato cakes ahead of time and store them in the refrigerator until ready to fry.

- The beef mixture can also be marinated in advance and kept in the fridge until needed.

Presentation Ideas

Serve Neu Rou Shu Bing on a platter garnished with fresh herbs or a drizzle of soy sauce. - Arrange the potato cakes on a bed of lettuce for a colorful and appetizing presentation.

Pairing Recommendations

Neu Rou Shu Bing pairs well with a hot bowl of soup or a side of pickled vegetables.

- Serve with a cup of hot tea or a refreshing glass of iced tea for a complete meal experience.

Storage and Reheating Instructions

Store any leftover Neu Rou Shu Bing in an airtight container in the refrigerator for up to 2 days.

- To reheat, place the potato cakes in a preheated oven at 350°F for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Neu Rou Shu Bing contains approximately 250 calories.

Carbohydrates

Each serving of Neu Rou Shu Bing contains approximately 30g of carbohydrates.

Fats

Each serving of Neu Rou Shu Bing contains approximately 15g of fats.

Proteins

Each serving of Neu Rou Shu Bing contains approximately 10g of proteins.

Vitamins and minerals

Neu Rou Shu Bing is a good source of vitamin C, potassium, and iron.

Alergens

This recipe contains gluten from the bread crumbs and flour. It also contains eggs and garlic.

Summary

Neu Rou Shu Bing is a balanced dish that provides a good mix of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Neu Rou Shu Bing is a delicious and satisfying dish that combines crispy potato cakes with seasoned minced beef. This Taiwanese street food favorite is easy to make and can be customized with different fillings and variations. Enjoy Neu Rou Shu Bing as a main dish or as a snack for a taste of Taiwan's culinary heritage.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Neu Rou Shu Bing. It was a warm summer day, with the sun shining brightly through the windows of my grandmother's kitchen. She had just returned from a trip to Taiwan, where she had learned this traditional recipe from a local chef.

I watched in awe as my grandmother carefully measured out the ingredients and expertly folded the dough to create the perfect layers of flakiness in the pastry. The aroma of the filling, a savory mixture of minced pork and vegetables, filled the air and made my mouth water in anticipation.

As I sat at the kitchen table, my grandmother shared the story behind the recipe. She explained how she had met the chef during a cooking class in Taiwan and had been captivated by his skill and passion for traditional Taiwanese cuisine. The chef had graciously shared his recipe for Neu Rou Shu Bing with her, and she had been eager to recreate it for our family.

With each step of the recipe, my grandmother shared tips and tricks she had learned from the chef to ensure the Neu Rou Shu Bing turned out perfectly. She stressed the importance of using fresh ingredients and taking the time to carefully fold the dough to create the flaky layers that were characteristic of this dish.

As we sat down to enjoy the fruits of our labor, I marveled at how the flavors and textures of the Neu Rou Shu Bing came together to create a truly delicious and satisfying meal. The crispy exterior of the pastry gave way to a tender and flavorful filling that left me craving more with each bite.

From that day on, Neu Rou Shu Bing became a staple in our family's recipe repertoire. My grandmother would often make it for special occasions and family gatherings, and it quickly became a favorite among my siblings and me.

Over the years, I have made Neu Rou Shu Bing countless times, each time recalling the memory of that warm summer day in my grandmother's kitchen. I have shared the recipe with friends and loved ones, always passing on the knowledge and tradition that my grandmother had imparted to me.

As I continue to cook and bake in my own kitchen, I am reminded of the importance of preserving and sharing traditional recipes like Neu Rou Shu Bing. These recipes are not just a way to nourish our bodies, but also a way to connect with our past and carry on the culinary traditions of our ancestors.

I am grateful to my grandmother for teaching me this recipe and for instilling in me a love and appreciation for cooking. I hope to pass on this tradition to future generations, so that they too may experience the joy and satisfaction of creating a delicious meal from scratch.

And so, whenever I make Neu Rou Shu Bing, I am reminded of my grandmother's kitchen, the warm summer day, and the shared moments of laughter and love that have become woven into the fabric of this recipe. It is a dish that not only nourishes the body but also feeds the soul, connecting me to my past and paving the way for future generations to carry on the tradition.