Cumin potato

Cumin potato

Introduction:

Production steps:

Step 1: wash the potatoes, cut them into strips with a corrugated knife, rinse with cold water and drain.

Step 2: cut ginger and garlic into pieces.

Step 3: heat the oil in a cold pan. When the oil is cool, pour in the potatoes and stir fry them slowly over low heat until they break.

Step 4: add a spoonful of Pixian Douban.

Step 5: add scallion and ginger, stir fry over medium heat until fragrant.

Step 6: add salt, sugar, pepper noodles and chicken essence in turn.

Step 7: finally add cumin powder.

Step 8: stir fry for about two minutes. Turn off the heat and start the pot.

Step 9: put it on the plate and sprinkle with scallions.

Materials required:

Big potatoes: two

Pixian Douban: 1 teaspoon

Salt: right amount

Sugar: one third of a spoonful

Chicken essence: appropriate amount

Chinese prickly ash noodles: half a teaspoon

Cumin powder: half a teaspoon

Onion, ginger and garlic: right amount

Note: 1, this dish is best seasoned with cumin powder, should not choose cumin grains, otherwise you will eat cumin grains from time to time, the taste is poor. 2. Potato starch content is high, after the pot to fry quickly, so as not to stick to the bottom of the potato scorch. 3. It is not suitable to use too much cumin for seasoning, because cumin is a hot seasoning.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: cumin