Spicy potatoes
By VicentaLakin
Spicy potato silk, an undefeated classic, can always come to the table in such a way as to get the family's liking and believe that it's not just our home. It doesn't look like a lot of sour potatoes, but it takes a little skill to be clean and beautiful. One: The potato chooses the precipitous potatoes of yellow heart, not the pink potatoes, because the color is better, and the white potatoes are worse. Two: Cut potatoes as thin as possible. Three: Fire and fire, no water. Besides, if there's pickled peppers in the house, you'll be surprised to have some peppers and pepper water
Recipe Recommendations
- potatoes a
- red pepper one
- chives 1 piece
- Jiang 1 small piece
- garlic 2 cloves
- dried red pepper several
- pepper a little
- salt 1 teaspoon
- vinegar 1/2 spoon
- Pickled pepper water 1 tablespoon
- chicken essence a little
- hot and sour
- fried
- ten minutes
- ordinary
Steps for Spicy potatoes
1
Prepare raw materials and ingredients。
2
Paprika slashes, onions, ginger, garlic, dry pepper slashes into strips, to seeds。
3
Potatoes are set up in a more stable position, cut into pieces around a millimetre, one by one, and don't mess up。
4
To the right and to the left, flatten the potato chip.
5
Then you cut it from the beginning
6
All in turn。
7
The cut potatoes are placed in the water so that the starch is soaked and the asphalt is released. This one's immersed. I had starch when it started
8
Fill the boiler with the right amount of oil (not too little, a little bit more than usual) and go down to the peppers and get it. (Pires can go through the water and drain the water from the kitchen paper, so it's not easy to fry and it smells good)
9
Go down to the ginger, garlic, red peppers and turn the fire。
10
Down to potatoes.
11
Quick turn the swirl and pull the pepper。
12
The transfer of vinegar continues to be even。
13
Inverted salt turbo。
14
Finally, the red peppers and onion silk are even, the fire is off, and a few chickens are ready to come out。Spicy potatoes Make Tips
Shixin's Tips:
1. When cutting potatoes into strips, arrange the slices neatly one by one without disorder, then press them flat and cut into strips.
2. When frying Sichuan peppercorns, you can give them a quick dip in water—meaning soak them briefly—and then wipe them dry with kitchen paper. This makes it less likely for them to burn during frying. The same method applies to dried red chilies; although it is a bit more troublesome, the fried chilies will be fragrant, beautifully colored, and won't burn.
3. Stir-fry over high heat throughout the process. If possible, tossing the pan produces a better taste than using a spatula.
4. If you have pickled chilies, add some chilies and the pickling brine. The taste will surprise you, as that acidity far surpasses the sourness of vinegar.