Name: #trust之美# Spicy Potato Flower
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some potato; Some Wide vermicelli; Some Fungus; a little chopped green onion; a little parsley; a little salt; Some Erjingtiao Chili Noodles; Some Wenchuan pepper; Some Cumin powder; a little Sugar; a little MSG

#trust之美# Spicy Potato Flower

by Warm hands with hands

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Potato flower is a very down-to-earth snack in Chengdu, and the streets and alleys are "see you"! Potato flower is the practice and name in recent years. When we were still in elementary school, we sold "Potato Tuo Tuo" at the gates of the major schools in that club! At the entrance of elementary and junior high schools are bunches of well-worn potatoes, fried, six small potatoes with two thumbs in the elementary school, worn on a long stick, just two cents! After giving money to the boss, I will pick the largest potato and wrap it in thick dried chili noodles...Wow, after eating, I still have a little chili noodles in my mouth! It's fragrant! The old-fashioned "potato tuo tuo" still exists, but it is less than the potato flower, but it is really inherited from the same location in my former elementary school. When I find a chance to go next time, I will take pictures of the foodies. attach! Today is a family practice, it is also very delicious, spicy and refreshing! From snacks to big "potatoes", it's really a favorite as always! "

#trust之美# Spicy Potato Flower

1. Peel the potatoes and prepare a knife

2. First cut a thicker slice with a flower knife

3. Then change the slices into strips

4. Soak the excess starch in water

5. Break the soaked fungus vermicelli into small pieces and drain the water

6. Chopped green onion and coriander

7. Drain the potatoes

8. Heat the pan with cold oil, add the potatoes, use a little more oil

9. Stir-fry potatoes over medium and low heat

10. Continue to stir fry until the potatoes are half cooked

11. Put in the drained fungus and vermicelli

12. Continue to stir fry on medium and small fire until it is basically broken

13. At this time, change the heat to a low heat and start adding the seasoning. This is Erjingtiao Chili Noodles

14. Pepper noodles

15. Stir-fry the chili noodles and pepper noodles evenly, keep the heat on low, otherwise it will be easy to stick to the pot

16. Add cumin powder

17. Give some sugar to taste

18. Finally put in the salt

19. Stir all the ingredients evenly

20. Finally turn off the heat, add a little chicken essence, sprinkle with chopped green onion and coriander

21. Very spicy and refreshing!

22. Super delicious!

Tips:
Heart-warming tip: It is recommended that potatoes should not be blanched. Stir-frying directly tastes much better than blanching!
If you can’t eat too spicy, reduce the amount of chili noodles and pepper noodles, but the cumin powder must not be less, you can increase the amount of sugar, and then cook vinegar before cooking, it will become sweet and sour taste, also very good eat!
Chili noodles and Sichuan pepper noodles are all authentic in Sichuan. If you replace them with spicy flavours from other places, you can also choose them.
Keep the fire low when putting the condiments, otherwise it will be easy to paste the pot and the fungus will collapse the oily idea!