Potato because it has a strong sense of satiety, and the taste is first-class. Therefore, no matter in which era, it is loved by the general public. Spicy potatoes in the restaurant, the outer skin is crispy, the inside texture is soft, the flavor is fragrant, spicy and fresh all at once. After eating a plate still want to eat. It is the price in the hotel is too expensive, a plate to dozens of dollars. Today teach you to do this first-class flavor of spicy potatoes at home, a few dollars of potatoes, you can eat until the belly can not hold.

Spicy potatoes

The outside of the crispy tender potatoes must be used after treatment, but want to fry good potatoes, the difference between the ingredients is very big, go to the market to choose the first step of the potatoes on the hands of touching, choose the rough skin of the potatoes and potatoes, and potatoes, bud eyes and yellow core to, the head try to pick a small number of potatoes. Potatoes want to be crispy and tender, less oil cooking. But you don't have to fry them in a lot of oil, there is a healthier way. You can boil the potatoes in water until they are about 8 minutes old, and then fry them in a small amount of oil. This way there will be less oil inside the potatoes and it will also be easier to control the ingredients for better results than deep-frying.

One of the keys to spicy potatoes is the taste, and the second is the chili seasoning. Today's this chili seasoning, not only can be used to make spicy potatoes, usually do at home to do barbecue and so on can also use this recipe. Chili powder is first prepared with dried chili peppers, dried two-thorn chili peppers, star anise, cinnamon, soybeans ground into powder, white sesame seeds, peppercorns.

Start preparing the seasoning

Stir fry the white sesame seeds on low heat without putting any other ingredients. Stop when you smell the aroma. After the pan is hot, put a little oil, put the dried chili pepper into the pan and stir-fry over low heat, wait for it to become crispy, then put in the previously prepared coriander, star anise, cinnamon and peppercorns, and stir-fry until the aroma overflows, then serve it out. Put the previously fried white sesame seeds, dried chili peppers, star anise, sesame leaves and other ingredients into the grinding powder, add a spoonful of soybean flour mix can be.

Making Spicy Potatoes

(Prepare cumin powder, peppercorns, soy sauce, finished chili powder, corn oil, lard, green onions and garlic.)

Dry chili peppers are cut into segments with scissors and small potatoes are cut into cubes. Boil the potatoes in a pot for about 8 minutes, remove from the pot when the inside of the potatoes are still soft, and wait to drain. Then add a spoonful of corn oil, a spoonful of lard, stirring constantly. It will help the potatoes not to stick to the bottom of the pan easily in the next step of the preparation, and it will also form a better caramelized skin. Add a little oil into the pan, when the oil is hot, add the potatoes and fry them slowly over low heat until they are browned. Once the potatoes are browned, add the chopped garlic, dried chili, peppercorns and potatoes and stir fry evenly. Add 1 ? tablespoons of soy sauce to enhance the color of the potatoes, and then add a pinch of cumin powder, the previously made chili powder, and sprinkle with chopped green onions to remove from the pan.