Lao Nai Potato

Explanation: Lao Nai, the old lady; Potato, that is, potato

Main ingredient: potato

Ingredients: green onions, chili noodles (it’s better to use Shanshan fish seasoning produced in Kunming, Yunnan), salt, mushroom essence, green onions

Method:

1. Potatoes are the same regardless of size. Put it in a pot and cook (according to personal preference, I like it to be almost pureed and can be cooked until it is rotten.

It is better if the chopsticks can penetrate the whole potato)

2. Boil the small potatoes Then take it out and put it in cold water or let it cool before peeling it (you can also peel it directly if you are not afraid of burning it), use a knife to break the potatoes into cubes and set aside

3. Heat the oil in a pan until When it is 60% hot, add chili noodles or dipping fish seasoning, sauté slightly and then add diced potatoes and stir-fry (don't burn the chili noodles. The speed of your hands and feet is as important as the heat. Stir-fry the chili noodles evenly. Wrap it on diced potatoes), add salt, chopped green onion, and when the pot is ready, add mushroom essence, mix well and put it in the pot.

Features: Tender and smooth, it melts in your mouth. It is a common home-cooked dish in Yunnan. Because it can be safely eaten by toothless old ladies, it is named Lao Nai Yao (Old Lady Potato).

Ingredients: potato (that is, potato), chives, dried chili pepper

Seasoning: salt, monosodium glutamate, pepper noodles

Method:

1. Wash the scallions and cut them into chopped green onions.

2. Wash the potatoes and cook them in water with the skin still attached. To determine whether the potatoes are ripe, you can prick them with a chopstick. If they are easily pierced, it means the potatoes are cooked. Already cooked.

3. Soak the cooked potato in cold water for a few minutes (this will make it easy to peel off the skin and not hot to your hands). After the potato is no longer hot to your hands, tear off the skin and cut it into pieces.

4. Put the cut potato pieces into a larger basin, and then mash it into a puree (it is more authentic to twist it into a puree by hand, but I usually use a spoon to press it).

5. Put an appropriate amount of oil in the pot. When the oil is hot, add the dry chili peppers and stir-fry for a while. When the spiciness comes out but is not burnt, add the pepper noodles and put them in after the aroma comes out. Add chopped green onions and saute until fragrant, add chopped potatoes into the pot and start frying.

6. If you want it to feel more authentic, you should add a little sauerkraut after frying for one or two minutes. Of course, this is based on personal preference, and I usually don't add it.

7. Then add salt and finally MSG, stir-fry until the surface of the potato is a little burnt, take it out of the pan and put it on a plate.

No sugar is used to make this dish. I wonder if it is detailed and can it help you

:)

Best wishes

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