Spicy Cumin Potatoes
1.
Wash the skin of an appropriate amount of small potatoes, put it in a steamer and let the heat become hot, then turn to a low heat and steam for 20 minutes
2.
While steaming the potatoes, let's prepare the dry dip. Spicy pepper, thick pepper noodles, cumin grains, white sesame seeds, coarse salt, chicken essence, five spice powder (there is no strict ratio of all the ingredients, you need to pay attention to the amount of pepper, if you do not accept the taste of pepper, you can put less or Change to pepper. You can put more salt, because this is a dry dipping material, it needs to have enough flavor, it can be made more long-term storage, this dipping material can be used with a variety of barbecue, fried snacks and dishes)
3.
Without adding oil to the pan, add coarse salt, chicken essence, sesame pepper, cumin grains, five-spice powder and stir fry on low heat until you can smell the aroma of sesame pepper and cumin, and the color of the salt is slightly yellow. White sesame seeds, if your sesame seeds are raw, please fry the white sesame seeds before frying the sesame, pepper and salt, without adding oil, and stir fry on low heat until the sesame seeds turn yellow and you can smell the sesame scent. spare)
4.
After the sesame pepper and salt are fragrant, add the thick chili noodles and stir fry on low heat until you smell the aroma of chili (chili noodles are easy to paste, so make it last, otherwise, if you mix with the previous ones, the color will easily turn black. )
5.
After turning off the heat, add a portion of the cooked white sesame seeds and mix well
6.
After it has cooled slightly, put it in a food bag, and use a rolling pin to crush (no need to be too crushed, to retain a little graininess) and finally add the remaining ripe sesame seeds to increase the graininess
7.
Use chopsticks to insert small potatoes smoothly, that’s it
8.
Peel the steamed small potatoes and set aside
9.
Slightly press to crack the small potatoes
10.
Fry the small potatoes slowly after the oil is hot in the pan
11.
Turn it over and fry until golden on both sides, and you can smell the burnt aroma of small potatoes
12.
After being out of the pan, sprinkle with the previously fried dry dipping sauce, sprinkle a little coriander, this golden color, the burnt aroma is especially attractive
13.
It must be eaten while it is hot. The skin is crispy and the inside is soft. With this hot and spicy sesame cumin, it is so delicious that it can’t stop.
