Spuded potatoes

By VicentaLakin

Spuded potatoes
I'm a hot chick who likes to cook hot and numb. As long as there's no chili, it doesn't feel enough. But the Northeast man doesn't eat spicy, and I'll have to do it once in a while

Recipe Recommendations

  • potatoes of 3
  • salt appropriate amount
  • chicken powder appropriate amount
  • garlic appropriate amount
  • rapeseed oil appropriate amount
  • dry pepper appropriate amount
  • dried chili appropriate amount

Steps for Spuded potatoes

  • Make Spuded potatoes step 0
    1
    Scratched potatoes go to the skin, rub them in silk
  • Make Spuded potatoes step 1
    2
    Potatoes wash water a few times, wash the extra starch, and get the extra water
  • Make Spuded potatoes step 2
    3
    Dry peppers. Dry peppers
  • Make Spuded potatoes step 3
    4
    A piece of garlic
  • Make Spuded potatoes step 4
    5
    It's hot in the pot
  • Make Spuded potatoes step 5
    6
    Dry peppers and dry peppers, garlic chips and pots
  • Make Spuded potatoes step 6
    7
    And then I fell into a potato silk pot and made a little white vinegar
  • Make Spuded potatoes step 7
    8
    I'll fire the potato silk and put salt on it

    • Spuded potatoes Make Tips

    1. The oil temperature must be quite high when stir-frying this dish; this is what is known as "qiangchao," otherwise the flavor won't be brought out. 2. Adding vinegar when stir-frying shredded potatoes prevents them from becoming soft, so only a small amount is needed. 3. You can add a moderate amount of MSG to this dish because the taste is indeed quite light. I generally don't add it, but I occasionally add some to simple, vegetarian dishes, and this is one of them. 4. I like to use rapeseed oil when making "qiangchao" dishes with chili peppers, as it makes the dish fragrant.

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