Friends walking on the street, or selling snacks, from time to time will see some snack carts on the top of a red cloth, on the top of the fried cold powder, especially delicious a kind of snack, the big guys know where the fried cold powder is a specialty?
Sauté cold powder
Authentic Jincheng villagers all know that fried cold powder is a local folk traditional flavor snack, which has a history of more than 100 years. First, cut the cold powder into cubes 3-4 cm wide and about 1 cm thick and set aside. Put a small amount of cooking oil in the pot, heat it up and stir-fry the cut cold powder cubes. Then pour the vinegar and garlic foam in, cover it, and let the garlic and vinegar flavor in and then out of the pot. On the palate it is tender, spicy and delicious.
Hue flavor
Jincheng fried cold powder is different from the fried cold powder in Datong, mostly using cold powder made of potatoes, the production is relatively simple, highlighting the taste of garlic, home-cooked taste is obvious.
Directions: First cut the cold powder into cubes 3-4 cm wide and about 1 cm thick and set aside. Put a small amount of cooking oil in the pot, heat it up and stir-fry the cut cold powder cubes. Then pour the minced garlic in the vinegar sauce, cover it, and let the garlic and vinegar flavor in it and then get out of the pot.
Stir-fried cold powder without adding water, soft and tender taste, spicy and delicious.
Full of scent
Entertainment and food suggestions:
Because fried cold powder is a local snack, so the fresh sweet potato cold powder is sold all year round, sweet potato cold powder is more tendon, suitable for cooking and frying, others have not tried, not too tendon suitable for cold mixing
The seasoning of the ingredients is based on their own taste, the bubble ginger is tender and crispy, and it will not be too spicy, and the taste of the soft cold powder is very matched, and finally sprinkled with raw garlic moss to enhance the taste, the overall is more fragrant
Do not add too much water, the cold powder becomes transparent on the seasoning and juice, if there is too much water, to cook until the juice is finished, the cold powder has become too soft and rotten, not q, do it twice to master it