Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, spicy and sour crunchy potatoes. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Spicy and sour crunchy potatoes is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Spicy and sour crunchy potatoes is something that I’ve loved my entire life.
Spicy and sour shredded potatoes (TudouSi) is a humble and basic Chinese stir-fry dishes. Potatoes should be cut into shreds in similar sizes. The reason is different shred sizes requires different cooking time.
To begin with this particular recipe, we must prepare a few components. You can cook spicy and sour crunchy potatoes using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Spicy and sour crunchy potatoes:
- Make ready 1/2 tbsp salt
- Get 1/2 tbsp red chilli flakes
- Get 2 tbsp vinegar
- Get 1/2 tbsp chilli sauce
- Take 1 tbsp soy sauce
- Make ready 1/2 tsp chaat masala
- Take 1/2 tsp oregano(optional)
- Take 1/2 tsp white pepper
- Get 2 and 1/2 tbsp cornflour
- Take 1/2 tsp gram masala
- Make ready 1/2 tsp black pepper
- Prepare 3 tbsp ketchup
- Make ready Lemon juice as required
A recipe for suan la fen, sour and spicy sweet potato noodles, like it's made in Chongqing, where they have an intense love of green Sichuan pepper. Spicy and Sour Chinese Potato (酸辣土豆絲). Stack a few of the thin slices on top of each other and cut them into very thin strips. As soon as the potatoes are cut, put the thin strips into a big bowl of cold water.
Instructions to make Spicy and sour crunchy potatoes:
- Boiled the potatoes..do not over boiled.Cut it into your desired shape
- Mix all the above ingredients well
- Now add boiled potatoes amd mix it
- Heat the oil and fry on the high flame
- And serve with garlic mayo suace
If she said that because the potatoes had already produced a large amount of solanine around this time, will he understand? Meng Nan cuffed his hand and bow to Bai Zhi for her "teaching". After that, he extended his chopsticks to picked up some spicy and sour shredded potato, but there was. Cooked in Sichuan style, the potato here is neither crispy nor fluffy but is crunchy with a taste of spicy and sour. These pale-looking, spaghetti-like thin strips are shreds from a potato, may I assure you.
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