New Orleans potatoes

New Orleans potatoes

Introduction:

"First of all, I would like to thank the staff of gourmet world. We have received the best-selling combination pack of KUKE one hundred, including one pack of 20 grams of pizza grass, one pack of 20 grams of basil and one pack of 140 grams of New Orleans barbecue."

Production steps:

Step 1: receive the best-selling combination of KUKE 100.

Step 2: wash the potatoes, cut them into small pieces and steam them in the steamer.

Step 3: from the oil pot, put more oil than usual, under the steamed potatoes.

Step 4: fry over medium low heat until both sides are brown, drain the oil and set aside.

Step 5: remove the oil from the fried potatoes, add new orleans barbecue and water, and fire.

Step 6: pour in the fried potatoes and stir fry well.

Step 7: serve immediately.

Materials required:

Small potatoes: moderate

Cool 100 New Orleans barbecue: right amount

Note: 1. This kind of small potato peeled can be wiped with a cleaning cloth, a wipe off the skin, very convenient. 2. You can add other seasonings according to your own taste. 3. Slow frying over medium low heat, you can take out the burnt potatoes first. Pay attention to drain the oil, otherwise the heat is too high.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: other