Scallion oil and potato powder
Overview
I took a vacation and went back to Urumqi. After returning to Chongqing, I have been inviting friends and colleagues to my home. I have cooked a lot of dishes, but I have not taken any photos or written diaries. During this period, I successfully used the dough kneading function of the bread machine to make slender and chewy slivers. For a lazy person like me who doesn’t want to knead dough, I was really happy. Post the potato flour you made earlier as a recipe. I bought a bag of potato flour and made scallion oil and potato flour using the method of mixing noodles with scallion oil last time. A simple lunch, just like a simple weekend.
Tags
Ingredients
Steps
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Wash the potato flour with cold water.
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Bring water to a boil, add potato flour and cook for 3 minutes, remove and set aside.
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Cut green onions into sections and minced green onions and set aside.
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Put three spoons of water and two spoons of very fresh soy sauce (or light soy sauce) into the pot and bring to a boil over low heat. Add half a spoon of sugar to dissolve and set aside. (The ratio and amount of water and soy sauce can be determined according to your own taste and the amount of potato flour. Water is used to dilute the salty taste of soy sauce while retaining the flavor of the sauce.)
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Fried scallions: cold oil in a cold pan, add scallions, turn on low heat and fry until fragrant. Set aside. (Scallions do not have the pungent taste of ordinary scallions, but also have a special fragrance. Use low heat to fry the scallions to avoid the bitter taste of the fried batter.)
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Put the potato flour into a plate, pour soy sauce and scallion oil over it, sprinkle with chopped green onion or coriander and mix well.
