Northeast home-cooked dish-potato paste
Every time I make corn dregs porridge, I always have potato sauce when I have fresh Chinese cabbage.
This was something I often ate when my family was not rich. At that time, I thought potato paste with corn residue porridge was already beautiful.
Occasionally there is rice, and eating potato chips mixed with rice is very appetizing ~~
Northeast potato paste
By ChetAdams
Recipe Recommendations
- potatoes appropriate amount
- green onions appropriate amount
- shisanxiang appropriate amount
- northeast sauce appropriate amount
- dried red pepper appropriate amount
Steps for Northeast potato paste
1
Potatoes, dry red peppers, green onions, ginger, Northeast China sauce, 13 spices.
2
Cut the potatoes into strips, not too wide or thick. I cut them a little wide and they cook slowly.
3
Place the chopped potato chips in a bowl and pour cold water to soak off the starch.
4
Add a small amount of water to dilute the Northeast sauce ~
5
Pour the oil into the pan, add 13 spices, green onions, and red pepper, and stir-fry until fragrant.
6
Add the potato chips and stir fry for one minute.
7
Pour in the prepared sauce.
8
Add water over the chips.
9
The Northeast sauce is home-brewed and is very salty, so no edible salt is added.
10
Cover the pot and turn to low heat until the water dries a little.Northeast potato paste Make Tips
Northeast sauce is home-brewed and is very salty, so there is no need to add additional edible salt. If you want to cook faster, cut the potatoes smaller.