Changyang Kang Tudou
Ingredients: chicken essence
Recipe Recommendations
- potatoes 500g
- garlic 60g
- chives 60g
- black sesame appropriate amount
- salt appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
Steps for Changyang Kang Tudou
1
Prepare the ingredients, dig the eyes and wash the potatoes, peel them,(peel them off like apples, float them in clear water, and keep them to make roses.) The eyes of potatoes must be dug out clearly, because 1. digging them clean makes cooking look good, and 2. sprouting potatoes are toxic.
2
Put the potatoes on a steamer and steam them until they are seventy to eighty percent ripe.
3
Overheat the potato skins with hot water to disinfect them and soften the skins so that they can make flowers. Cut the steamed potatoes into pieces, and place the potato skins on a plate to form roses.
4
Put the pan on the heat, add 50g of oil to the pan, add garlic to the pan, stir-fry until fragrant, and start frying the potatoes.(Changyang's practice is to use a large pot of kang potatoes, which means frying with very little oil.)
5
Add salt to the pan when frying the potatoes. When the potatoes are golden and golden, add pepper, chicken essence, and a little cumin. Sprinkle with black sesame seeds and chives and serve on a plate.
6
Let's take a close-up picture of the finished product. Look, the delicious kang potatoes are ready.Changyang Kang Tudou Make Tips
1. Potatoes must be steamed first, otherwise the potatoes will not be cooked by the kang alone. Moreover, after steaming, the potatoes will have smooth skins and will not easily stick to the pan when frying. 2. Be sure to use a pan when frying potatoes, because Changyang potatoes are put on a large pan and kang, which ensures that the potatoes are fried until golden on both sides.