Chinese Food
Old milk potato
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I used to be a neighbor with a Yunnan girl in Beijing for a short time. I like spicy food. She sent my mother's brown and black pepper pickled at home in Yunnan; when I went home in the new year, she brought back a large bucket of sweet and sour fruits like olive preserves, which I couldn't name. Let's have a taste of them. Every time I meet in the kitchen, I will immediately ask her for some unique food from the south of Caiyun, especially those simple and not limited to the local ingredients in Yunnan. The first Yunnan dish that the girl taught me is this old milk potato. In a Yunnan specialty restaurant in Shenzhen, my best friend mysteriously wants to order me a Yunnan specialty food that is said to be ten blocks away from KFC's mashed potatoes. All the dishes are on the table. My best friend aimed at this dish with the first spoon. A scoop of it was sent to the import. I closed my eyes and savored it for a few seconds. Then I steadfastly came down and said, well, it's good. Or this flavor. Would you like to try it soon?? This dish is the old milk potato that I only hear but never see. Shanghai
Cooking ingredients
Cooking Steps
Step1:Chop pickles, wash potatoes, radishes and other ingredient
Step2:The potatoes are peeled and steamed. The turnips are cooked in the water below
Step3:Chopped scallion, ginger, garlic and chilli. Prepare homemade oil chilli or dried chilli noodles at the same tim
Step4:Steam the potatoes until the chopsticks are easily pierced and then take them out. Take out the radish as well
Step5:Add more oil to the pot than usual cooking oil. Stir fry the fresh spices such as onion, ginger, garlic, fresh pepper, etc
Step6:Stir fry a star anise and add chopped pickle
Step7:Stir fry all the spices evenly until they are fragrant. During this period, you can sneak along the edge of the pot to give some cooking wine. Add fragrance and volatilize the sour rotten gas of pickled vegetables
Step8:Carrot with slice
Step9:Stir fry the carrots while using a shovel to help break the
Step10:Add steamed potatoe
Step11:Stir fry the potatoes while crushing and shoveling them with a shovel, so that they will naturally form a part of mud shape and retain a little granular shape
Step12:Put in a little soy sauc
Step13:Add five spice powder, pepper powder, cumin powder and oil pepper and continue to stir fr
Step14:Taste the salt. Usually pickles and oil peppers do not need to be salted if the salt is enough. Or add some salt according to your taste
Step15:Stir fry all seasonings and mashed potatoes evenly, then turn off the heat and serve. Before cooking, add a handful of scallions to enhance the flavor
Cooking tips:1. The simplest way to make this dish is to use potatoes, pickles and radishes. You can use all kinds of spices you like, such as chili noodles, pepper noodles, cumin noodles, pepper noodles, etc. to flavor. The amount and type of seasoning can be increased or decreased according to the weight of your taste; 2. I used the kind of pickles that Chengdu makes pickled fish and pickled soup. It will be more authentic if I use Yunnan local pickles; 3. My own pickles There are three kinds of chilli noodles in the oil-making chilli. The aroma of spices such as chilli can only be better after being oiled. If this dish uses the dried chilli noodles directly, the order of cutting materials will be slightly different. It is better to stir the chilli noodles before being oiled. But the chilli is easy to paste. Novices are afraid that they can't grasp the timing of stir frying. It may be more convenient to use the prepared oil chilli; 4. I cooked the carrots. The steps are as follows: pat the radish in the steaming plate After that, it was thrown into the water below. The color of the oil is more beautiful after adding a little carrot and oil. The color of the fried mashed potatoes is also more attractive. After flipping, you can hardly see any pineapple
