Zha Yangyu
关于砂羊鱼是一道经典滇菜炒菜约分钟即可完成主料选用土豆
Yunnan has a long history of stagnant vegetables, and Yunnan fried potatoes are one of its representative dishes. It has fresh and diverse flavors, makes good use of herbs and fungi, and is good at stir-frying, stewing, steaming and stewing, which fully embodies the cooking wisdom of Zucai.
Ingredients
- Potato 3 (cut wedges)
- Dried chili 5
- Sichuan peppercorn 1/2 tsp
- Garlic 3 cloves (minced)
- Scallions 3 (chopped)
- Light soy sauce 1 tbsp
- Chili powder 1 tbsp
- Cumin powder 1 tsp
- Salt 1/2 tsp
- Cooking oil 3 tbsp
Instructions
- 1. Cut potato into thick wedges.
- 2. Heat oil, fry potato wedges until golden and crispy outside, tender inside.
- 3. Remove potatoes. Leave 1 tbsp oil.
- 4. Add dried chilies and Sichuan peppercorn.
- 5. Add garlic.
- 6. Return potatoes. Sprinkle chili powder and cumin.
- 7. Add soy sauce and salt.
- 8. Toss well. Garnish with scallions. Serve immediately.
文化小知识
Yunnan fried potatoes embody the culinary essence of Zhicai. Zucai combines the cooking traditions of the Dai, Yi and other ethnic minorities, and makes good use of herbs and fungi unique to Yunnan. Cross-bridge rice noodles, steam pot chicken, and steamed vegetables are all classic examples of delayed vegetables. In Yunnan, people are very particular about the selection of ingredients and the control of heat. Yunnan fried potatoes are the epitome of this ingenuity.