Twisted potatoes

In my childhood, meat could only be eaten when guests came during the holidays. The delicious food you could enjoy in ordinary times was sesame flowers. Those that were not twisted together were also called dumplings. They were fragrant and crisp. No matter what dish you cooked, put a little on it, and the taste of the dish suddenly improved a lot. Veggie dumplings were also often placed, which was second only to meat. I remember that what my mother often cooked most was to add some shredded potatoes and roll pancakes with raw aroma. I made them for my son. I also liked them very much. I ate them all in one plate.

Recipe Recommendations

potatoes one
twist half a
chives 2 trees
Jiang appropriate amount
salt 1 teaspoon
peanut oil 1 scoop

original
fried
ten minutes
simple

Steps for Twisted potatoes

Peel the potatoes and cut them into thin strips.

Soak in water for a few minutes.

Drain and continue to rinse several times to remove excess starch.

Cut the onion and ginger into minced powder.

Crush the sesame flowers, not too broken.

Put the oil in the pan and heat it up, add the chopped onions and ginger and stir-fry to create the fragrance.

Add shredded potatoes and stir fry a few times, add salt and continue to stir fry to slip in a little water to prevent sticking to the pan.

Add the hemp flowers to stop fire and stir fry out of the pan. Keep the twist crispy and don't fry until soft.