Cumin adds a little western flavor to potatoes, and the dishes with cumin are particularly delicious. If you fry it a little dry in the pot, the flavor of cumin will be stronger. This dish is the same style as mutton kebabs, but it tastes different, but it is the same. This cumin potatoes is similar to the salt and pepper potato, because the cumin and pepper are added, which makes the potato feel a little barbecue.
Ingredients: 350g potatoes.
Accessories: onion 15g ginger 5g cumin granules 4 teaspoons white pepper powder a little Chili powder 1/2 teaspoons salt 2g soy sauce 2 teaspoons oil a little.
Production method:
1. Wash potatoes, cut them in half without peeling, and steam them in a steamer. Take out after steaming, cool, peel and cut into pieces for later use.
2. Wash the onion and ginger and cut them into pieces. If you are too lazy to buy onion ginger or cut it, you can also use the ready-made onion ginger minced garlic directly.
3. You don't need to put oil in the pot first, wipe the water clean, heat it until it is warm, then add cumin grains and stir fry until fragrant, and then add potatoes and stir fry evenly.
4. Add salt, white pepper and Chili powder and stir well. You can add a little oil when you see that the pot is dry. Finally, add soy sauce, chopped green onion and Jiang Mo, and stir well.
Tips:
Because the pot is dry in the later frying, add a little oil, and be careful not to burn the powdery seasoning too high.