The outer skin of the potato is moisturized under a small fire, crisp and tough, but it does not absorb oil. It tastes no greasy, the inside is soft and moist, the sweet and fragrant is sweet, and there is a trace of vinegar. Fragrant. Potatoes, I steamed and fry, and then fry them. When frying, I can add spices according to my favorite taste. I used peppers, peppers, garlic and cumin. Maybe because of the sorrow, I have a little barbecue when I eat. feel.
Washing small potatoes
Dig out places that seem to be sprouting
Steamed in a steamer
Steamed potatoes are taken out to cool
Take a potato on a chopping board
Gently flatten with a knife
Press all the potatoes in turn
Put in the plate
Sprinkle salt on both sides and marinate for 10 minutes.
Put a proper amount of oil in the pan and fry the marinated potatoes.
To two sides of golden
Take out the spare
Original pot with a small amount of oil
Stir-fried pepper, pepper, cumin and garlic
When the garlic is golden brown, pour in the small potatoes and carefully stir fry a few times.
Pour the sauce prepared in advance (the sauce I use is half a spoonful of soy sauce, half a spoonful of water, a small amount of sugar and a few drops of balsamic vinegar, you can also adjust according to your own taste, the sauce should be mixed well in advance)
Stir-fry until dry
1. When pressing potatoes, behave lightly. Don't crush it. 2, sauce can not be more, otherwise it will become a potato. It is best to add some sugar to the spicy taste. Add a few drops of vinegar mainly for the vinegar fragrance, and will not make the potatoes sour. 3, I only do this micro-spicy, spicy students, you can add chili pepper powder in the final step to taste more, you can also change the dried chili into fresh millet spicy.