Kang Potatoes
1.
Prepare small potatoes and wash them with clean water
2.
Clean the potatoes and cook them with their skins. Use chopsticks to poke them through to prove that the potatoes are cooked.
3.
Put the steamed small potatoes on the cutting board, flatten the potatoes with the back of a knife to make it easier to taste later, and peel them after cooling
4.
Put rapeseed oil in the pan (other oils are fine, but rapeseed oil is the most fragrant), top small potatoes, and fry slowly over medium and low heat until the surface of the potatoes is golden brown and slightly charred, then turn over and continue frying.
5.
Add 10 grams of minced garlic, 15 grams of cumin powder, 15 grams of chili powder, 20 grams of salt and pepper powder, and mix well with the chives before serving
Tips:
1. The smaller the prepared potatoes, the better, and the taste of small potatoes will be better
2. If you like to eat soft potatoes, the kang time can be shortened. If you like to eat the crunchy shell, you can extend the kang time.
3. Do not peel the potatoes when they are steamed. After they are cooked, flattening is especially convenient for peeling.
4. Just cook the potatoes, don’t steam them for too long, so that the subsequent stir-fry will not fall apart due to overcooking
5. Use flat pans when frying and picking up, do not stack them together, or it will easily regain moisture during the cooling process.
6. This homemade Kang potato is not as heavy as the street snack oil, it will not have a thick crust, only a thin layer of crust, so it is healthier.
7. If it is convenient, you can also match cold dishes such as kimchi and houttuynia cordata
