Fried Potatoes with Sword Beans

Name: Fried Potatoes with Sword Beans
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Sword Beans; Some potato; Some Old marinade; Some Broth; Some salt; Some Chicken Bouillon Powder; Some Sugar; Some Yellow chili sauce

by You are on my left

4.7 (1)

Favorite

6

Difficulty

Easy

Time

15m

Serving

2

I went to a restaurant for dinner a few days ago and saw a very special dish, fried potatoes with concanavails, Sichuan fragrant spicy flavor, the taste is very spicy, it is very enjoyable, I cook at home, my son is not used to the Sichuan cuisine, we modified it into a red braised flavor. The same is awesome! "

Ingredients

Some Sword Beans
Some Potato
Some Old Marinade
Some Broth
Some Salt

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Some Chicken Bouillon Powder

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Some Sugar

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Some Yellow Chili Sauce

Fried Potatoes with Sword Beans

1. Prepare two potatoes

2. Prepare the right amount of concanavali

3. Pick out both ends of the beans and put them in salt water to boil on high heat, and blanch for 3 minutes on low heat

4. After blanching, the concanava beans are used in cold water for later use

5. The potatoes are peeled and sliced into 3-minute thick slices, washed a few times and soaked in water for later use

6. Pour the potatoes into the pot, add appropriate amount of water and set aside

7. Add appropriate amount of old marinade to the pot, bring to a boil on high heat, simmer for 3 minutes on low heat

8. Drain the beans and cut into diamond-shaped slices.

9. Pour the concanavali slices into the pot, bring to a boil on high heat, turn to low heat and simmer, add appropriate amount of salt, chicken essence, sugar and yellow chili sauce, stir well, and simmer for 20 minutes

10. Turn on high heat to collect the juice and serve it out for later use

11. Stir-fried potatoes with beans are out of the pot.

Tips:
1. Peel and slice potatoes, 3 minutes thick, too thin and fragile, too thick to taste

2. After the potatoes are sliced, wash off the starch with water (wash several times until the water is clear)

3. Put the knife edge in salt water in advance to blanch the water to remove the beany smell of canavalia beans, and the color is green