Xiangtan style "dry fried potato"(xiang tan feng wei gan chao tu dou )

Xiangtan style "dry fried potato"

Introduction:

"Last year, I went to Changsha on business, and I soon finished business with my friends in Changsha. Because I don't go there very often, I really want to visit Shaoshan, Chairman Mao's hometown, and pay homage to him. The next morning, my friend and I started by car. The journey was not very far and the road condition was very good. We arrived after walking for about an hour. After a visit to Chairman Mao's former residence, he presented a bunch of flowers for his old man and bought some silver Chairman Mao's badges for his friends to be sent back to Beijing as a souvenir. At noon, I ate in a restaurant opened by my friend and sister. This restaurant is of high grade in the local area, and the environment and equipment are very sanitary, which is very comfortable! Everything we have is arranged by our friend's elder sister in advance. We can have dinner when we enter the door. The pure and authentic Hunan flavor makes me have a good time. It's delicious, ha ha! A table of dishes, the spicy, the hemp, the light light light, sister arranged for us very good, very suitable for my taste. Every day in the restaurant there are signature dishes recommended to the guests. In the middle of the meal, I picked up the signboard menu and had a look. One of them was "dry fried potatoes". My friend saw that I was interested, so he ordered a portion for me to try. Dishes on the table, wow, really authentic, a plate of ordinary potatoes fried very good, eat very fragrant! The cook is made by frying meat. The material is enough, the taste is spicy, fragrant and glutinous. It's great! A plate was destroyed by me, ha ha! Today, we will make this "dry fried potato" with Xiangtan flavor. It's not as good as the master, but let's review it, ha ha! The main methods are as follows; "

Production steps:

Step 1: dice the potatoes and stir fry the potatoes with proper amount of oil.

Step 2: stir fry the potatoes until yellowish and set aside.

Step 3: leave the bottom oil in the pan and stir fry with Douchi and Zanthoxylum.

Step 4: stir fry the Chinese prickly ash with Douchi until fragrant, then stir fry with dry pepper, then stir fry with scallion and garlic.

Step 5: stir fry the ingredients until fragrant, pour in diced potatoes and stir fry evenly.

Step 6: stir fry with green and red pepper, and season with monosodium glutamate and salt.

Step 7: add some sugar and stir well.

Step 8: pour in proper amount of white rice vinegar and stir well before leaving the pot, then leave the pot.

Step 9: out of the pot code plate can be served.

Materials required:

Peeled potatoes: 450g

Red pepper diced: 40g

Diced green pepper: 30g

Douchi: 30g

Dried pepper: 5g

Pepper: 2G

Salt: 3 G

MSG: 2G

Sugar: 10g

White rice vinegar: 10g

Scallion: 10g

Garlic slices: 10g

Cooking oil: proper amount

Note: the characteristics of this dish: various colors, dry and fragrant smell, soft and waxy taste of potatoes, spicy and fresh taste. Warm tips: 1. Potatoes should be cleaned first, and it's better not to clean them after they are cut. You can fry them directly, and the soft and waxy feeling of the cleaned potatoes will be slightly worse. 2. Spicy taste according to their own preferences to add pepper and pepper, like to eat spicy put more, otherwise put less. 3. Do not need to add water to dry fry, only small and medium fire stir fry until cooked, dry fried potatoes will have a special flavor. Western food also has dry fried potatoes, stir fry, add some cheese to mix well, but do not put pepper and Douchi, just put a little pepper powder and black pepper. This kind of Xiangtan flavor vegetable "dry fried potato" is ready. It tastes very spicy and dry! There is also a local way to put bacon in, for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Xiang Tan Feng Wei Gan Chao Tu Dou