Potatoes
By VicentaLakin
EXAGGERATED. IT'S NOT AN ADDICTION. ONE AFTERNOON IN THE STUDIO, JUST TO RECORD A 30-SECOND PROMOTIONAL FILM, HAS BEEN HOME BY MORE THAN 7:00. IT'S NOT THAT HUNGRY, SO LET'S GET THOSE POTATOES MADE YESTERDAY AND FINISH THE RECIPE AND COOK. POTATOES, IT'S EASY, BUT THEY TASTE GOOD. EXTERIOR CHARRED, LIKE A BARBECUE, AND JUST REMEMBER THAT TWO STEPS ARE A KEY, EVEN A ZERO COOK. THE FIRST STEP IS THE STEAMING OF POTATOES, THE SECOND IS THE FRYING OF POTATOES, AND THE OTHER KEY IS THE FRYING OF SAUCE. O (∩) O (∩) O (∩) O (∩) O (∩) O ( ) O (∩)
Recipe Recommendations
Steps for Potatoes
1
Potatoes are washed, not skin-skinned, placed in a pot evaporated for 20-30 minutes, and can easily be punctured with chopsticks. The purpose of the absence of skin and water insulation is to reduce the moisture in potatoes, so that the taste is better and the next production is easier. The time to steam is based on the size of the potato。
2
The fertilized potatoes tear the skin light, cut the roller, not too small。
3
The base oil is brushed in the pan, the oil is hot enough to fall into the potato block, and one of them is boiled into gold and yellow, and it continues to fry. Be careful if one side is harded and then turned over, otherwise the potatoes are easily broken。
4
The iron pot is not oiled, it is hot, it's salted, it's hot, it's hot, it's hot, it's smelly, it's sweet, it's sweet. The spices are designed to make them taste more barbecue。Potatoes Make Tips
PS: Remember these two steps and one key point: 1. Steam the potatoes with the skin on to reduce moisture for a better texture. 2. Pan-fry the potatoes until one side is golden brown and hardened before flipping; otherwise, they will break easily. 3. Dry-fry the spices in an iron wok for a more barbecue flavor. Pretty simple, right? Crispy Potatoes—can be served as a main dish or a snack. O(∩_∩)O