Crispy sweet potato(su xiang xiao tu dou )

Crispy sweet potato

Introduction:

"Potatoes should be boiled, steamed, fried, roasted, fried and fried Today, we're going to use the uneven frying pan to make small potatoes with barbecue flavor. "

Production steps:

Step 1: wash and peel potatoes, cut into pieces, marinate with salt and black pepper for 10 minutes

Step 2: Sprinkle barbecue spices and five spice powder and marinate for 5 minutes

Step 3: soak the onion in oil, brush the bottom of the pot with oil, and spread the onion and garlic

Step 4: heat the pan, spread the potatoes, pour in a little olive oil and cover with a small fire

Step 5: cut the tomatoes in pairs

Step 6: Sprinkle with salt, let it come out of the water and drizzle with olive oil

Step 7: fry the potatoes for about 10 minutes, then add the tomatoes

Step 8: about 20 minutes, put in the scallion, cover

Step 9: when the onion is fragrant, put it from the bottom of the pot to the oil, turn over the potatoes and cover them for 20 minutes

Step 10: finally, according to the degree of maturity, take out the onion, garlic, onion, tomato and other accessories in turn. When the potatoes are golden on both sides and slightly charred at the corners, you can take them out of the pot. When you eat them, you can add tomato and coriander

Materials required:

Potatoes: 2

Cherry tomatoes: 6

Coriander: a little

Onion: half

Onion: a cluster

Garlic: right amount

Sea salt: moderate

Barbecue spices: right amount

Black pepper: moderate

Five spice powder: appropriate amount

Note: 1. The cover can make the inner core of potato soft, the outer skin crispy and taste better. 2. Spices can be mixed, or only thyme or rosemary. 3. Onion and garlic add fragrance.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Su Xiang Xiao Tu Dou