Let's make potatoes
By VicentaLakin
I BOUGHT SOME POTATOES SOME TIME AGO, SO I MADE POTATOES FOR CABBAGE, AND I SHARED THEM WITH YOU, AND TODAY I'M GOING TO CHANGE THE CORNBREAD. ACTUALLY, I DON'T USUALLY HAVE MUCH CHANCE OF EATING PRUNES, MOSTLY BECAUSE OF BROCCOLI. IT'S AS IF PORK IS THE HOME OF PRUNES, AND HAPPINESS IS ONLY POSSIBLE WHEN THEY'RE WITH PORK. BUT TODAY I'VE GIVEN IT A NEW OCCASION TO FIND POTATO KING. IS THIS CHEATING? O-HA-MAYBE IS A BIT STYLISH, AND WITH CHILI AND TWILIGHT, AND THE FRAGRANCE OF POTATO SILK, I REALIZED THAT SO MUCH CHEMISTRY COULD HAPPEN WITH POTATO SILK
Recipe Recommendations
- potatoes 350g
- plum dried vegetables 40g
- pork 50g
- line pepper 3 pieces
- garlic 15g
- dried chili of 10
- green onions 10g
- cooking wine 1 tablespoon
- Weijixian soy sauce 2 tablespoons
- sugar 1 teaspoon
- cumin powder 1/4 teaspoon
- spiced powder a little
- salt appropriate amount
- chicken powder appropriate amount
- slightly spicy
- fried
- half an hour
- simple
Steps for Let's make potatoes
1
Prepare the necessary materials; cuisine immersed with water for an hour, pork twitching
2
Potato laced in water and washed twice with water to remove the starch
3
Garlic cut off, dried peppers and wire pepper cut small grains about a centimetre long
4
Thermal oil in the pot. It's about two to three minutes for a little firecracker
5
Turn the fire and add garlic paste, dry peppers and peppers
6
Join the pig's silk and fry it
7
The potato silk that's immersed in the dry water is fast and flat
8
In turn, the wine, the sugar, the smell of soy sauce, the powder and a small amount of five fragrance. even
9
If you add a little salt and chicken powder to your personal taste, you'll be fineLet's make potatoes Make Tips
1. Cut the potato strips as thinly and evenly as possible so that they heat evenly during stir-frying;
2. Soak the potatoes in water to prevent them from darkening, and rinse them twice with clean water to remove surface starch so that the stir-fried potatoes will be crisp;
3. When stir-frying the preserved vegetables, use low heat to patiently dry out the moisture and bring out the aroma; do not use high heat just to be quick.