How to Make Spicy Cumin Small Potatoes

Ingredients Introduction

White sesame seeds Sesame seeds Appropriate amount small Potatoes Appropriate amount Sichuan peppercorns fine Chili powder Flour appropriate amount Cumin seeds appropriate amount Five-spice powder appropriate amount Coriander Fine Coarse salt Appropriate amount Chicken essence Appropriate amount

Cumin and Spicy Small Potatoes Recipe Steps:

1. Wash the small potatoes, remove the skin.Steam Place in a steamer pot over high heat until steamy, then reduce to low heat for 20 minutes.

2. While steaming the potatoes, prepare the dry seasoning mix. Sichuan peppercorns, chili powder, cumin seeds, white sesame seeds, coarse salt, chicken essence, five-spice powder (no strict ratio, but note that the amount of Sichuan peppercorns should be adjusted according to taste. If you don't like the taste, reduce or change them to ).Szechuan pepper. Salt can be added in larger amounts because this is a dry seasoning mix that needs sufficient flavor; it can be made in excess for long-term storage and paired with various grilled or fried snacks and dishes.snacks and dishes)

3.Flat pan No oil, directly add coarse salt, chicken essence, Sichuan peppercorns, cumin seeds, five-spice powder, stir-fry over low heat until the aroma of Sichuan peppercorns and cumin is released. The salt will turn slightly golden.

4. Once fragrant, add the fried white sesame seeds, stir-fry over low heat until the aroma of chili powder can be smelled (chili powder easily burns; it should only be added at the end to avoid turning black).

5. Turn off the heat and add some of the fried sesame seeds, mix well.

6. Once cooled a bit, store in a food bag, use a rolling pin to crush slightly (no need for complete pulverization, keep some graininess).

7. When you can insert a chopstick easily into the small potato, it's ready.

8. Peel off the skin of the steamed small potatoes and prepare them.

9. Slightly press to open the small potatoes.

10. Fry the small potatoes in a preheated pan over low heat.

11. Turn over, fry until both sides are golden brown and the aroma of the potato is evident.

12. Remove from heat and sprinkle with the prepared dry seasoning mix; add some coriander for garnish. The golden color and roasted fragrance will make it very tempting.

13. Eat while hot, the outer layer is crispy, and the inside is soft; paired with this spicy and numbing sesame cumin, it's so delicious that you can't stop eating it.