Creaming pepper potatoes
By VicentaLakin
Sprinkled potato silk is food and rice, and it's so tender, and so cold, and if you can't find a fragrance of peppers and peppers, you can't help but take another bite. They usually cost eight bucks a plate of potatoes in restaurants. Instead of spending eight dollars for four pounds of potatoes, they eat several meals. Potatoes are rich in trace elements such as potassium, magnesium and, as they contain large quantities of carbohydrates, they can replace part of the staple food. But it's easy to eat, so it needs to be measured。
Recipe Recommendations
- Yellow heart potato one
- green pepper one
- oil 20 grams
- pepper 1 pinch
- dried red pepper one
- salt appropriate amount
- rice vinegar 10 grams
- oyster sauce 10 grams
- chicken powder 1 teaspoon
- slightly spicy
- mix
- ten minutes
- ordinary
Steps for Creaming pepper potatoes
1
Yellow-heart potato peeling, pepper washing。
2
Spoiling potatoes with a silk scrub, which usually has two thin blades and a slightly thicker taste。
3
In the cool water for 10 minutes。
4
Pepper goes to both ends, seeds go。
5
Cut the thin silk。
6
A pot of water is boiled, and when the water starts, the tumbled potato silk is put in the pot, and the tatter is boiled to the tan。
7
It's cold twice, and the potato silk that's been treated like this is soft。
8
The peppers were scalded in water for three seconds。
9
It's in the potato water basin。
10
In the other pot, fire makes the fragrance fragrance, then the dry chili fragrance makes it light brown。
11
When the heat is pouring on the pepper potato, the salt, the chicken powder, the little vinegar, the kettle oil。
12
Combination can feed。
13
I'll make you a mealCreaming pepper potatoes Make Tips
1. Potatoes have both ablaze and pasta and can be bought in consultation with sellers, and individuals find the crumbs more suitable for blending; 2. peppers can be replaced with red peppers and spices; 3. Potato silk is fragrance, so vinegar is not needed, nor soy sauce; if you want to eat a sauerkraut, you can refer to my previous articles or adjust and increase the amount of spicy sauce; 4. A lot of starch will follow the water soaking of the potatoes, and the slurry is very good when it is fried。