Spicy, hot potatoes
By VicentaLakin
In fact, red-hot potatoes don't usually have to be fried sugar, they just need to be colored, but these two days they suddenly find it fun, so they fire sugar when they burn it. Sunday Chongqing is still dark, and even though the sun is not there, the air is still humid. It's still the rhythm of not wanting to work and not thinking。
Recipe Recommendations
- potatoes appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- rock sugar appropriate amount
- Weijixian soy sauce appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Spicy, hot potatoes
1
Potatoes wash off skins, cut roller blades, bathe in water, and remove starch twice during the period。
2
Slice slices, dried peppers, peppers, eight horns, guacamole, fragrance leaves, ice cream。
3
Hot pots of cold oil are made of potatoes to the surface of micro-gold。
4
Now the sugar is made, the oil and sugar ratio is 1:2, and some more can be used later. Not to fire, half of the oil to eat, a piece of white sugar to enter the pot, then to start a small fire, to melt with a pot shovel, to start bubbles and caramel。
5
Turn off the fire and continue to mix with pot shovels, with a slight decrease in the temperature of the boiler and a moderate amount of hot water。
6
In fact, it's not like it's so bad。
7
Onions of garlic, peppers, dried peppers, eight horns, guacamole, fragrances, ice cream, and little fire。
8
Influencing sacrificial sauce, placing a bit of vinegar flatten, adding hot water without food, and adding a little fire when the fire opens。
9
When the potatoes are so soft, the fire is juicy and the salt and chickens are boiled。Spicy, hot potatoes Make Tips
PS: 1. If you don't like a spicy and numbing taste, you can omit the Sichuan peppercorns and dried chili peppers. Star anise and cinnamon are quite overpowering, so don't add too much. You can also just use ginger, scallions, garlic, light soy sauce, dark soy sauce, rock sugar, and vinegar; adjust according to your own taste. 2. Regarding caramelizing the sugar, I used a method I just learned this time: add oil and sugar to a cold pot in a 1:2 ratio. I turned off the heat as soon as the sugar started to bubble, waited for the temperature to drop, and then added hot water. You can also leave the heat on and add boiling water directly when the sugar melts and large bubbles appear, but that carries some risk—even though it is hot water, it will still cause some oil splatter. Of course, if you feel you can't master this, you can use dark soy sauce for coloring—besides, braised potatoes don't require caramelized sugar anyway.