Duck oil cumin potato

Duck oil cumin potato

Introduction:

"The cholesterol content of duck oil is lower than that of other animal oils, which is more beneficial to human health. The proportion of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid in duck oil was better, which was close to the ideal value. My duck oil is bought from the roast duck shop. Sometimes it's sold in the supermarket. Usually the pancakes are very delicious, crisp and fragrant. "

Production steps:

Step 1: wash and cook the potatoes (add salt when cooking).

Step 2: Chop shallots and set aside.

Step 3: basically boil the water for 20 minutes. You can turn off the fire and continue to simmer. You can easily insert it with chopsticks.

Step 4: cool the cooked potatoes slightly, peel them, and press them into potato cakes with a flat shovel.

Step 5: stir fry cumin with a little less duck oil than usual.

Step 6: put in the potato cake and fry it slowly over low heat. Turn it over on a golden side. Remember to sprinkle some sea salt in front of it.

Step 7: fry both sides until golden brown, sprinkle with sea salt, chili powder and chopped parsley, and remove. Sprinkle chopped chives and cooked sesame on the plate

Materials required:

Potatoes: moderate

Cumin powder: right amount

Sea salt: moderate

Chili powder: appropriate amount

Chopped parsley: right amount

Chives: right amount

Cooked sesame: right amount

Duck oil: right amount

Note: chili powder and chopped parsley can be increased or decreased according to your preference. Chives and cooked sesame are for decoration. If not, you can not use them, but this dish with cooked sesame is really delicious~~

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: cumin