The name stems from the fact that the soft nature of the dish means that even a toothless grandmother could consume it without too much trouble.
For this dish you will need potatoes, spring onions, Chinese pickled vegetable and dried chillies. There are many types of pickled vegetable available, however the type usually used in this recipe is pickled mustard greens.
The pickle is prepared by taking fresh mustard greens and marinating them in a mixture of water, chillies, salt, and other spices. While some household will prepare their own pickles others will simply buy a packet from a local store. In the West many Chinese and Asian stores will stock these pickles, or they may be found sold at online stores. We've used Ting Top brand which is available at Sous Chef.
To start, peel the potatoes and put on the boil. Meanwhile thinly slice the spring onions and chop the pickled vegetable.
Once the potatoes are cooked mash them and put them to one side. Heat some oil in a wok and fry the spring onion, pickled vegetable and dried chillies. Then add the mashed potato and incorporate into the mixture.
Turn out onto a plate and serve.