Cumin Black Potatoes
1.
First, choose small black potatoes that are about the same size. The black potatoes are all long. You can use a spatula to shovel half of them when they are fried later.
2.
After washing all the mud on the surface of the black potatoes, place it on the steamer and steam for 15 minutes. If you can easily poke the potatoes with chopsticks, it means that it is completely through. You can also choose to boil it in water, it will be better to peel when steamed.
3.
Put the steamed black potatoes on a plate and let them cool, otherwise it will be very hot. After it has cooled slightly, the skin can be peeled off with your hands or a spoon. The black potatoes are purple in color, and the anthocyanin content is very rich.
4.
For roasting potatoes, it’s best to choose farm rapeseed oil. Farm rapeseed oil has a strong fragrance and can soak potatoes. The taste is very good.
5.
After the oil in the pan is hot, fry the black potatoes in the pan. At this time, use a spatula to cut the larger potatoes in half, and wait until the surface of the black potatoes changes slightly.
6.
The garlic is smashed and chopped, then prepare 3 dried chilies
7.
Use the leftover oil in the pot to saute the garlic and dried chilies
8.
Stir fried black potatoes in the pan
9.
Adjust the seasoning, you can also add it in sequence: very fresh + Lao Ganma + salt
10.
After the seasoning is effective, stir-fry until evenly, sprinkle in an appropriate amount of cumin powder, and it can be out of the pot when the aroma comes out, or you can sprinkle some green onions
