Kung Pao potato

Kung Pao potato

Introduction:

"This dish is a vegetarian variation of kung pao chicken. In fact, the effect of fried potatoes will be better, but if you use too much oil, you will lose the health significance of eating vegetables. So I chose to use a small amount of fried potatoes, the effect is good, the only drawback is that the maturity of potatoes is not so uniform. For the sake of health, sacrifice a little taste. Ingredients: 300g potatoes, half root carrots, 50g fried peanuts, green onion, ginger, garlic, dried pepper, Chinese prickly ash, hemp pepper bowl juice: 2tsp rice vinegar, 2tsp soy sauce, 1tsp cooking wine, 3tsp sugar, 1tsp salt, 3G starch, a little oyster sauce

Production steps:

Step 1: cut the potato into 1.5cm square pieces, soak the surface starch with water, drain the water and set aside.

Step 2: cut carrots into pieces about the size of potatoes, deep fry peanuts, remove the red coat, cut dried pepper into sections, slice onion and garlic, and cut ginger into minced pieces.

Step 3: mixing bowl juice: 2 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp cooking wine, 3 tbsp sugar, 1 / 2 tbsp salt, 3 G starch, a little oyster sauce. Put the scallion and garlic slices into the sauce.

Step 4: put 1 tbsp oil in the pan and fry the potatoes until golden and cooked. If you are afraid that the potatoes are not cooked, you can add a small amount of water 2-3 times, cover and simmer. Stir fry the potatoes and set aside.

Step 5: add proper amount of oil in the pot, then add pepper and pepper, ginger powder and dry pepper section in turn, stir fry the flavor.

Step 6: add the carrot and stir fry until the surface turns white.

Step 7: add the potatoes and stir fry for one minute.

Step 8: pour in a bowl of juice and stir well.

Step 9: finally put in peanuts and turn them over.

Materials required:

Potatoes: 300g

Carrot: Half Root

Fried peanuts: 50g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Rice vinegar: 2 tbsp

Soy sauce: 2 tbsp

Cooking wine: 1 tbsp

Sugar: 3 teaspoons

Salt: half a teaspoon

Starch: 3 G

Oyster sauce: a little

Precautions: 1. When frying and stewing potato, be sure to add a small amount of water, otherwise it will become boiled potato. 2. When sauteed, put in the dried pepper section at the end, otherwise it is easy to become paste. 3. Before pouring the bowl juice, remember to stir the bowl juice evenly, because the starch is easy to sink to the bottom. 4. The mixing of bowl juice is a reference value. Please consider the amount according to your taste.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: spicy