Scallion kang potato
By ColeZieme
Ingredients: salt,potatoes,shallots
- salty and sweet
- fried
- half an hour
- simple
Steps for Scallion kang potato
1
Steam the potatoes over high heat for 10-15 minutes. Don't steam them too well or too soft. Generally, steam them until the skin is easy to tear. Use chopsticks to poke the skin and turn off the heat.
2
The steamed potatoes are peeled, and they are very, very easy to tear at this time. Tear the whole piece and the feel is great. Remember to put it under cold water when the potatoes are hot, wash it while tearing it!!!
3
Slice the potatoes. In fact, the best raw material for making this kind of green onion kang potato is the new round potatoes. However, I am really afraid that the peeling process will be too annoying, but the round potatoes will be beautiful when cut. They will be round and golden!!!
4
Add oil to the pan, put the potato slices into the kang on low heat slowly. At this time, you can put part of the chopped green onion to follow the kang, and put all the onion fragrance into the potatoes.
5
Be sure to be patient and slowly cook the kang until the potatoes are all golden and crispy on the outside and soft on the inside before you can be taken out of the pot. Finally, sprinkle salt and sprinkle all the remaining chopped green onions inScallion kang potato Make Tips
The key is to have more chopped green onions and the heat must be sufficient. Generally, it takes at least ten minutes to be boiled. That's beautiful. Take a bite and the outer skin will be crispy and the inner skin will be fragrant with glutinous soft green onions. This dish is very, very simple for a novice. You can learn it, but the delicious taste is not simple. This is our ancestral secret recipe