Last year, I went to Changsha for a business trip, and I quickly finished business with my friends in Changsha. Since I don't go there often, I really want to visit Chairman Mao's hometown, Shaoshan, and pay a memorial service to him.
Early the next morning, my friend and I drove away. The journey was not very far and the road conditions were very good. We arrived after walking for about an hour. After visiting Chairman Mao's former residence, I presented a bunch of flowers to him and bought several sterling silver Chairman Mao badges to keep them as a souvenir when I returned to Beijing.
I had lunch at a restaurant opened by a friend's sister. This restaurant is of high quality locally and has good environment and sanitation. It is very comfortable! Everything for us was arranged in advance by our friend's eldest sister, so we can eat as soon as we enter the door. The pure and authentic Hunan flavor makes me feel satisfied and it is very enjoyable to eat, haha! There was a table of dishes that should be spicy, spicy, and light. The dishes that my sister arranged for us were very good and very suitable for my taste.
Signature dishes are recommended to guests every day in the restaurant. Midway through the meal, I also picked up the signature menu and looked at it. Among them, there was a "dry fried potatoes" dish. My friend saw that I was interested, so he ordered one for me to try it. The dishes were served on the table. Wow, how authentic. A plate of ordinary potatoes was fried very well and tasted very delicious! The chef uses the method of frying meat to make it. The ingredients are sufficient and the taste is spicy and glutinous! I destroyed more than half of a plate, haha!
Today, we will make this Xiangtan style "dry fried potato". Doesn't it look like three parts? It's definitely not as good as the master's, but let's review it again, haha! The main practices are as follows;
Dry fried potatoes
By AlyciaErnser
Recipe Recommendations
Steps for Dry fried potatoes
1
First dice the potatoes, put appropriate amount of oil in the pan and stir-fry the potatoes.
2
Stir the potatoes until slightly yellow and remove them.
3
Leave the base oil in the pan, add the fermented bean and pepper and stir-fry.
4
Stir the black bean pepper until fragrant, add in the dried peppers and stir-fry, then add in the chopped green onion and garlic slices and stir-fry together.
5
Stir fry the ingredients until fragrant, add the diced potatoes and stir fry well.
6
Then add green and red peppers and stir-fry, seasoning with MSG and salt.
7
Sprinkle in appropriate amount of white sugar and stir well.
8
Pour in appropriate amount of white rice vinegar before taking out the pan and stir well, then take out.
9
You can serve on the table after taking out the pan and sorting plates.Dry fried potatoes Make Tips
Characteristics of this dish: diverse appearance and colors, dry and fragrant smell of the finished dish, soft and waxy potatoes, spicy and delicious taste. Warm tips: 1. Wash the potatoes first, and it is best not to wash them after cutting them. You can directly fry them in the pan, and the washed diced potatoes will have a slightly less soft and glutinous feeling. 2. Spicy flavors can be added to your preferences. Add more peppers and pepper if you like spicy flavors, and otherwise add less. 3. There is no need to add water to dry stir-fry. Just stir-fry over medium to medium heat until cooked. The dry-fried potatoes will have a special aroma. Western food also has dry-fried potatoes. Stir them well, add some cheese and mix well, but don't put pepper and fermented beans, just add a little chili powder and shredded black pepper. This Xiangtan-style vegetarian dish "Dry Fried Potatoes" with a large number of stir-fried spoons is ready. It tastes spicy and dry and very good! There is also a local practice of putting bacon grains into it for friends 'reference!