Jealousy potatoes

By VicentaLakin

Jealousy potatoes
Potatoes are the most common home dish on the table of a common citizen, whose primary potato flatness and stomachs improve the intestine function and prevent hypertension. This time, you'll share with you the sweet, jealous potatoes that are simple, easy to make, nutritious, clean and delicious

Recipe Recommendations

  • potatoes appropriate amount
  • boiled meat appropriate amount
  • onion appropriate amount
  • garlic appropriate amount
  • salt appropriate amount
  • vinegar appropriate amount
  • white sugar appropriate amount
  • MSG appropriate amount

Steps for Jealousy potatoes

  • Make Jealousy potatoes step 0
    1
    Potatoes go to Pitches and soak in the water
  • Make Jealousy potatoes step 1
    2
    Slice the garlic and cut the onions into onions
  • Make Jealousy potatoes step 2
    3
    Cut the meat into silk
  • Make Jealousy potatoes step 3
    4
    Potato silk extracts the dry moisture
  • Make Jealousy potatoes step 4
    5
    Scrambling boilers add a proper amount of edible oil to make the scent of garlic and onion flowers in the onion
  • Make Jealousy potatoes step 5
    6
    Put the raisin down and fire it to the color
  • Make Jealousy potatoes step 6
    7
    Put it in the potato silk, turn it up, and then add the right amount of salt, vinegar, and sugar to the fire
  • Make Jealousy potatoes step 7
    8
    It's about a minute away from fire. If you like more soup, you can add a proper amount of hot water
  • Make Jealousy potatoes step 8
    9
    And don't forget to add the taste before you go out

    • Jealousy potatoes Make Tips

    1. Slice a piece off the bottom of the potato to flatten it, then place it flat on the cutting board to cut; this way, the potato won't wobble around. 2. After cutting the potato strips, soak them in water. Besides preventing oxidation and discoloration in the air, this ensures a crunchy texture so they won't become soft no matter how long you stir-fry them. Of course, if you prefer soft and mushy potato strips, skip this step. 3. When stir-frying this dish, you must always use high heat and cook quickly for it to taste good. 4. You should select potatoes with smooth skins, no cuts or rot, no insect holes or disease spots, and that are relatively large in size. 5. Since the juice beneath the potato skin is rich in protein, when peeling potatoes, only remove a very thin layer of skin; do not peel too much.

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