Dry stir-fry small potatoes with pepper and sesame seeds

Dry stir-frying, also known as stir-frying or dry stir-frying, is a method of heating into vegetables in a short period of time. After the raw materials are processed by knives, they are put into a pot with a small amount of oil, and the oil is constantly stir-frying on medium heat. When the raw materials see the oil and no water juice, add seasonings and auxiliary materials and continue to stir-fry until the raw materials are dry, fragrant and moist to produce vegetables.

The flavor and texture of the main ingredients are changed due to frying, forming the characteristics of dry-frying. The vegetable color is yellow (or red), shiny and oily, dry and moist, crisp and soft, and has a mellow flavor characteristic.

There are many vegetables suitable for dry-frying, such as beans, eggplant, water bamboo, green peppers, potatoes, beef, pork and other meats.

Dry stir-fry small potatoes, select fresh small potatoes, cut them into smaller pieces, use a small amount of oil, and stir-fry over medium heat to gradually evaporate the water of the raw materials. After adding seasonings such as pepper, continue to stir-fry until the potatoes are golden on the outside, soft and flavorful, dry and juicy, and the peppers are fragrant...