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There will always be regrets in life, whether big or small, and these regrets will become an experience in our lives. For me, because of my work, I rarely have the opportunity to go out and taste the food of various places, which has also become a regret for me. To make up for these regrets, I have spent the last two weeks taking a week to travel to some of the cities I've always wanted to go to and learn Xi local specialties.
On one of my recent trips, I discovered a famous dish called "dried potatoes". In places such as Enshi and Guizhou, a large slice of dried potatoes is dried in front of every house, and the golden color reveals a faint fragrance. In the evening, I went to a local restaurant and tried a plate of braised potatoes with bacon, which was so delicious that my friends and I were full of praise. After I got home, I immediately bought 20 catties of small potatoes from Enshi online, **affordable, only 1.5 yuan and 1 catty. When I received the goods, I was amazed that each potato looked exactly the same, with almost no blemishes, and it was much better than the potatoes from the local vegetable market. It happened to be a fine day, so I dried the potatoes, and after about a month, they became more and more fragrant. I also stewed meat for my family a few times, and each time it was well received. With the arrival of the cold winter, you can also buy 20 catties of small potatoes in autumn, and after drying them, they are more delicious than fresh potatoes, especially when you use it to stew meat, which is fragrant. Below I will share how to make dried potatoes.
First of all, prepare 10 catties of Enshi small potatoes.
The first step is to process the potatoes. Put the potatoes in a large pot, add an appropriate amount of cold water, stir well and soak for 3 minutes, so that the soil on the surface of the potatoes will soften. Then, scrub each potato and be sure to throw away any spoiled potatoes. Put the washed potatoes in a dustpan and rinse off the surface of the sediment thoroughly with running water.
Next is blanching the potatoes. Add an appropriate amount of water to a pot on high heat, wait for the water to boil, add all the potatoes and cook over high heat for 10-12 minutes, until the skin of the potatoes can be gently peeled off. Do not cook the potatoes all overcooked, otherwise they will not taste good after drying.
Then, dry the potatoes. Remove the blanched potatoes and let them cool, peeling off the skin. Prepare a large dustpan, arrange the peeled potatoes evenly, expose them to the sun for 4 hours, then turn them over and continue to dry for 6 hours. During the first 3 days of drying, the potatoes need to be turned every half day to prevent mold. After 3 days, there is no need to turn it over again, and continue to dry for 3-4 days until the potatoes are completely dry. Finally, store the dried potatoes in an airtight bottle.
Finally, stew the dried potatoes. Soak dried potatoes in cold water for 24 hours in advance before each serving, because dried potatoes are harder and difficult to cook even in a pressure cooker if they are not soaked in advance. When the beef, lamb and pork ribs are cooked, put the swollen dried potatoes into the pot and cook over high heat for 10 minutes. Potatoes will absorb the aroma of the meat, making the whole dish more flavorful and tasty.
In fact, making dried potatoes is very simple, you only need to choose a sunny day for drying. If you have too many dried potatoes, you can freeze them in the refrigerator to prevent them from spoiling. If this article is helpful to you, please give me a follow and like, this is the greatest support for me. In the following articles, I will share more cooking tips and health knowledge. Thank you all for your **!
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There will always be all kinds of regrets in life, but it is these regrets that make us love life more and love those people, things, and things that our hearts desire. For me, my busy schedule has left me with no time to taste the food of various regions, which has always been a big regret for me. However, I didn't let this regret haunt me, instead, I decided to take the initiative and go and find the traces of those delicacies myself.
By chance, I came across "dried potatoes", a delicacy that is very famous in places like Enshi and Guizhou. Every autumn, local households will dry a large field of golden dried potatoes in front of their doors. I became interested in this delicacy, so I went to Enshi with my partners. We went to a local restaurant and ordered a plate of braised potatoes with bacon. We were so delighted by the deliciousness of this dish that I decided to try making some myself when I got home.
When I received 20 catties of Enshi small potatoes, I was surprised to find that each potato looked exactly the same and had almost no flaws. Compared to the potatoes bought at the local market, these potatoes are not only cheaper, but also of better quality. I took advantage of the sunny weather to dry the potatoes, and after a month I found that the dried potatoes were getting more and more fragrant. I also tried meat stew a few times, and each time it was appreciated by my family. With the onset of winter, I found that dried potatoes were more delicious than fresh potatoes, especially during the stew process, which gave off a rich aroma.
Let's share how to make dried potatoes.
First, process the potatoes. Soak the potatoes in cold water for 3 minutes and scrub them well. Blanching is an important step in making dried potatoes and makes them easier to dry. Cook the potatoes in boiling water for 10-12 minutes until the skin of the potatoes can be easily peeled. Next, let the blanched potatoes cool and peel the skin. Then, leave the potatoes in the sun to dry for 4 hours, turn them over and continue to dry for 6 hours. During the first 3 days of drying, remember to turn them over every half day to prevent the potatoes from becoming moldy. Finally dry the potatoes until they are completely dry. Store the dried potatoes in an airtight bottle to keep them dry.
Now, let's stew the dried potatoes. Soak the dried potatoes in cold water for 24 hours before each serving so that the dried potatoes are easier to cook. When beef, lamb or pork ribs are cooked, add the swelling dried potatoes and cook over high heat for 10 minutes. Dried potatoes will absorb the aroma of the meat and make the dish more flavorful and tasty.
Making dried potatoes is actually very simple, just dry them in sunny weather. If you make too many dried potatoes, you can freeze them in the fridge to preserve their freshness. I hope this article can be helpful to you, if you like it, please give me a follow and like. Next, I will share more knowledge about cooking and health wellness. Thank you all for reading!