【Crispy Potato】
Potatoes are first steamed and then fried, forming a crispy golden crust on the edges of the pan, resembling the aromatic crust of rice stuck to the bottom of the pot—a true delight. Sprinkle with chili powder and cumin powder, and stir-fry in hot oil until aromatic, making you drool just from the smell.
Ingredients
Steps
Wash 250g potatoes, peel, and cut into irregular chunks. Cover with plastic wrap and steam for 30 minutes until soft.
Heat oil in a pan until 60% hot. Fry the potatoes until golden and crispy, turning them occasionally.
Pour out excess oil, turn off the heat, then add 5g chili powder, 2g Sichuan pepper powder, and 3g cumin powder. Toss until evenly coated. Add 5g houttuynia, a pinch of chopped green onions, small chili, and cilantro. Stir using residual heat until aromatic, then plate.
Crispy Potato is ready!
Cut 3 calamansi in half and squeeze their juice into a glass. Slice 1/8 piece of lemon and add it along with the calamansi halves to the glass. Pour 1 can of soda water, add honey and ice cubes to taste. Your calamansi lemonade soda is ready!