Spicy Potato Stew
Overview
A few days ago, I cut potatoes into shreds every day, and told myself to cut one potato a day. As long as I cut potatoes every day, I will definitely develop my knife skills. However, you can't eat shredded potatoes every day. No matter how much you like the food, you will get bored if you eat it every day. So I replaced it with potato cubes. There are people in the family who don’t eat chili peppers. To be specific, it’s not Nami who doesn’t eat it, but Nami’s father. So when cooking, I often give out a portion first and then add the chili peppers. I often use chili oil as an additional seasoning to season myself. Very fragrant. This kind of potato cubes is actually similar to tofu cubes, and the cooking method is similar. It is very simple, but it goes well with rice.
Tags
Ingredients
Steps
-
Material diagram.
-
Cut tomatoes into cubes, cut potatoes into cubes, and chop onions and ginger.
-
Preheat the wok, sauté the ginger and green onions until fragrant, and add the tomato cubes.
-
Fry tomatoes to make sauce.
-
Put the potato pieces and add a little water.
-
Bring to a boil over high heat, then turn to low heat and cook until the potatoes are soft and waxy.
-
Add salt and light soy sauce to adjust the taste, then divide a portion and add chili oil to the pot.
-
Stir-fry evenly and serve.
