Spicy Potato Flowers

Overview

Potato flowers are a very popular snack in Chengdu. You can find them everywhere in the streets! Potato blossoms have been made and called in recent years. When we were still in elementary school, potato blossoms were sold at the gates of major schools! At the entrance of elementary and junior high schools, there are bunches of fried potatoes. In elementary school, six small potatoes about the size of two thumbs, threaded on a long stick, cost only two cents! After giving money to the boss, he would pick up the largest potato and wrap it in thick dried chili noodles... Wow, after eating, there was still a little bit of chili noodles in his mouth! So delicious! Nowadays, there are still old-fashioned potato dumplings, but there are fewer of them compared to potato flowers. However, there is actually a family that has passed down the same location next to my old elementary school. I will take photos for the foodies next time I find a chance to go there! Today is a family recipe, it is also very delicious, spicy and refreshing! From snack to adult, potato is my favorite as always!

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• autumn recipes
• dinner
• coriander
• cumin powder
• erjingtiao chili noodles
• fungus
• msg
• potatoes
• sugar
• wenchuan pepper
• wide vermicelli
• chopped green onion
• salt

Ingredients

Steps

1. 1 Peel the potatoes and prepare a knife

   

2. 2 First use a flower knife to cut into thicker slices

   

3. 3 Then cut the slices into strips

   

4. 4 Soak in water to remove excess starch

   

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

   

6. 6 Chop green onions and coriander

   

7. 7 Drain potatoes

   

8. 8 Heat the pan with cold oil, add the potatoes, there should be a little more oil

   

9. 9 Stir-fry potatoes over medium-low heat

   

10. 10 Continue to stir-fry until the potatoes are medium cooked

    

11. 11 Add the drained fungus and vermicelli

    

12. 12 Continue to stir-fry over medium-low heat until almost cooked

    

13. 13 At this time, reduce the heat to low and start adding seasonings. This is Erjingtiao Chili Noodles

    

14. 14 Pepper noodles

    

15. 15 Stir-fry the chili noodles and Sichuan peppercorns evenly, and keep the heat low, otherwise the pot will be easily burnt

    

16. 16 Add cumin powder

    

17. 17 Give me some sugar to enhance the flavor

    

18. 18 Finally add salt

    

19. 19 Stir all the ingredients evenly

    

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

    

21. 21 Very spicy and refreshing!

    

22. 22 Super delicious!