Iron pot roasted potatoes
By VicentaLakin
Most of the roasted potatoes are now made with electricity, 10 bucks a roasted potato, expensive and tasteless as a child. It's better to do it at home. It's delicious. A lot of folks would say, "How can I cook without an oven or a microwave?" Today I teach you how to make hot potatoes with an iron pot. The sweetness of the potato itself, the caramel effect in heat, and there's a fragrance coming out of the fragrance of the fragrance。
Recipe Recommendations
- sweet potato of 5
- sweetening
- braised
- three-quarters of an hour
- ordinary
Steps for Iron pot roasted potatoes
1
Choosing red cores of potatoes, with no special sizes, is best used for roasted potatoes, which are modest and thin. It's easier to bake potatoes like this, and there'll be less botanical spas in them, better taste and taste
2
Potatoes are cleaned, immersed in salt water for 30 minutes in the basin and extracted from the water. (Ingestion of cassava with salt water, weakening of the oxidizing enzymes in cassava, reduction of adverse reactions such as abdominal swelling and hiccupation after eating cassava, while salt water also contributes to the maturation of the cassava and sweeter aroma)
3
I've prepared an iron pot or an iron pot, which may be of any size, but which must be thick; the cooker is too thin, so that the sweetness of the potatoes can't be cleaned on the bottom, so I've put on a tin paper, two sides, a bright one, and the rag face up to touch the food
4
(b) Placing the red potato code in the pot, without cutting it open, and maintaining its integrity to prevent excessive loss of sugar and water in the sweet potatoes
5
Sitting the iron pot on the fire, heating the fire for one minute, turning the fire, covering the lids slowly heating it, usually 40 minutes, and using the time of roasting potatoes to do something else, so it's not too late. Yes
6
Remember to turn the sweet potatoes over in the middle of the journey so they don't burn one side and the other side is alive; this is the little sweet potatoes, and if it's longer than that, it'll be five minutes longer to turn off the fire, with chopsticks
7
It's a beautiful color. It's sweet and soft. Eat
8
In the cold winter, a hot potato is held, each bite is sweet and warm。
9
The skin will be a little greasy, but it'll be fragrance and soft。
10
This step before the roast, sweeter than sweeterIron pot roasted potatoes Make Tips
1. There are many varieties of sweet potatoes, and individuals recommend small sweet potatoes with moderate head size, long size, easy to bake, sweet taste and soft taste. 2. The timing of the roasted potatoes is related to the size and variety of the potatoes, so personal regulation of the roasting time would be sufficient to squeeze the soft inside. 3. It is essential to slowly heat up with a thick iron pan, which is too thin and easy to dry, and which, if it is not so tight, will prolong the maturity of the potatoes. The red potato is sugar-rich, so it is “floating oil” through the cracks; the blackest piece is caramel sugar; it can be eaten directly after it has been taken out, but be careful not to burn to the mouth, to throw the tin paper away and to clean the pot. 5. Potatoes, one of which is white, contains more starch, eats more flour, has less water and is more resistant to hunger; and red or yellow, has more sugar and more moisture, eats more sweet and soft, soaks potatoes with salt water, weakens the cassava with anase of oxidation, reduces the abdominal swelling, burps, etc., while salt water also contributes to the maturity of the cassava and the sweeter aroma