Method of frying potatoes:
1. First, cut the potatoes into polygonal blocks with a knife, wash the coriander and cut it into small pieces, chop the shallots, remove the fibrous roots from the broken ears and cut them into small particles.
2. Wash the cut potatoes with clear water to remove starch, then drain the water, fry the white sesame seeds and cumin, put them on the cutting board and rub them back and forth with a kitchen knife.
3. Add salad oil to the wok. When the oil is heated to 60%, add the drained potato pieces and continue stirring.
4. Take out the fried potato pieces and put them in a small pot, sprinkle with chopped roots, chopped onions and coriander, then sprinkle with fried white sesame seeds and cumin powder, add thin milk curd, and stir in the small pot for four times with a spoon so that all potato pieces are stained with ingredients. You don't have to put thin milk rot here. You can choose to put hot sauce, sprinkle with Chili noodles, or you can choose to put chopped millet spicy, but note that thin milk rot is salty, so don't put any more salt.
5. Put the potato pieces mixed with ingredients into a paper bowl, and insert two bamboo sticks instead of forks in the bowl to enjoy.
Huize fried potato is a special snack in Qujing City, Yunnan Province. This snack originated in Huize County, Qujing. The main ingredient of Huize fried potatoes is local potatoes (locally called potatoes). There is also a saying circulating in the local area: the eldest child who eats potatoes (Yunnan dialect means handsome)!
Tofu used to fry potatoes is also called tofu. Because of its good taste, high nutrition and unpleasant smell, its special flavor is deeply loved by people in China and Southeast Asia. Sufu is usually divided into three categories: green square, red square and white square. Among them, stinky tofu belongs to Fang Qing. Chunks, red peppers, roses, etc. It belongs to the red square. Sweet and spicy, osmanthus, spiced and so on belong to the white side.
During the production of sufu, protein has higher digestion and absorption rate and richer vitamin content. Because phytic acid in beans is decomposed by microorganisms, minerals such as iron and zinc with low absorption rate in soybeans are more easily absorbed by human body. At the same time, because microorganisms synthesize vitamin B 12, which does not exist in general plant foods, vegetarians often eat sufu, which can prevent pernicious anemia. ?