Spicy braised potatoes(ma la hong shao tu dou )

Spicy braised potatoes

Introduction:

"In fact, there is no need to stir fry the sugar color for the braised potatoes. They only need to color the raw and old soy sauce. But these two days, I suddenly feel that it's fun to stir fry the sugar color, so I also stir fry the sugar color when I cook this potato. Chongqing is still cloudy on Sunday. Although there is no sunshine, there is still a moist heat in the air. It's still the rhythm of not wanting to work and not wanting to think. "

Production steps:

Step 1: wash and peel the potatoes, cut into hob pieces, soak in water for standby, change the water twice during the period to remove starch.

Step 2: slice onion, ginger and garlic, cut dried pepper into rings, and set aside Zanthoxylum, star anise, cinnamon, fragrant leaves and rock sugar.

Step 3: heat the oil in a hot pan, stir fry the potatoes until the surface is slightly golden, and set aside.

Step 4: stir fry the sugar color now. The ratio of oil to sugar is 1:2. You can also stir fry more sugar color at one time and keep it for later use. First do not fire, half a spoonful of cooking oil, a spoonful of sugar into the pot, and then open a small fire, with a spatula constantly stirring until the sugar melts, began to bubble and caramel color.

Step 5: turn off the heat, continue to stir with the spatula, wait for the temperature of the pot to drop slightly, pour in an appropriate amount of hot water and mix well.

Step 6: pour in the potatoes and stir fry until evenly coated with sugar.

Step 7: add onion, ginger, garlic, Chinese prickly ash, dried pepper, star anise, cinnamon, fragrant leaves and rock sugar, and stir fry over low heat.

Step 8: add some delicious soy sauce, add a little vinegar, add hot water without ingredients, boil over high heat, cover and turn to low heat.

Step 9: stew until the potatoes are soft and rotten, then collect the juice over high heat, add salt and chicken essence and start the pot.

Materials required:

Potatoes: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Rock sugar: right amount

Delicious soy sauce: right amount

Vinegar: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: PS: 1, do not like spicy taste, you can not put pepper and dry pepper, star anise cinnamon more grab flavor, do not put more, you can only put onion ginger garlic, soy sauce, sugar and vinegar, according to their own taste. 2. As for the color of fried sugar, I used a method I just learned, that is, the ratio of oil and sugar is 1:2 in a cold pan. I turn off the fire when the sugar begins to bubble. When the temperature drops, I heat the water again, or I can not turn off the fire. When the sugar melts and bubbles, I directly add boiling water. However, there is still a certain risk - although it is hot water, it will splash oil to some extent. Of course, if you feel that you can't master children's shoes well, you can also color them with old style soy sauce - besides, you don't need to fry sugar to color potatoes.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: spicy

Chinese PinYin : Ma La Hong Shao Tu Dou