Potato with Scallion Kang(cong kang tu dou )

Potato with Scallion Kang

Introduction:

"It's a small dish handed down from my grandmother. I've been eating it for more than 30 years, and potato control's favorite."

Production steps:

Step 1: steam the potatoes over high heat for 10-15 minutes. Don't steam them too cooked or too soft. Generally, steam them until the skin is easy to tear. If you can break the skin with chopsticks, you can turn off the heat

Step 2: peel the steamed potatoes. It's very good to tear them. It feels great to tear a whole piece of them. Remember to put them under cold water when they are hot. It's fun to tear them while washing them!!!

Step 3: slice the potato. In fact, the best raw material for making this kind of onion Kang potato is the new small round potato. But I'm really afraid that the peeling process is too boring, but the small round potato is beautiful when it's cut out. It's round and golden!!!

Step 4: add oil to the pan, put the potato chips into the Kang slowly over low heat, and then put some scallion along with the Kang, and put all the scallion fragrance into the potato.

Step 5: be patient and slowly heat the Kang until all the potatoes turn golden, crisp on the outside and soft on the inside. Finally, sprinkle salt and the rest of the scallions

Materials required:

Potatoes: 4

Shallot: 100g

Salt: right amount

Note: the key to scallion must be more, the heat must be enough, generally at least ten minutes Kang, that is called beauty, a bite of the skin crisp, inside waxy soft, onion fragrance overflowing yo, this dish is very simple, novice will learn, but delicious taste is not simple, this is our ancestral secret recipe

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Cong Kang Tu Dou