These are Sichuan style dried potatoes. If you read my previous posts, you’ll see that I really like dehydrated foods.

Dry pot is another popular hot pot in the Sichuan region, including my hometown of Chongqing. Almost anything can be used in dry pots, like hot pots. This is similar to dry roasted green beans. The key is to remove the water content of the ingredients, which requires the tissues to absorb the flavors of the spices. The most popular ingredients for dehydrated potatoes are potatoes, lotus root, cauliflower, tofu products and yum. While they are pretty simple to start with, this method turns them into something really tasty.

I made this recipe as a vegetarian recipe. You can also add a few pieces of pork belly, like I did with the dry kale.

Instructions

Peel the potatoes and cut them into slices 0.8 cm thick (make the slices thicker). Then place them in a large pan of boiling water. Cook for 2 minutes. Let the water run off completely.

Add the oil to the wok and fry the potatoes until golden brown on the surface. Right now we’re trying to get the water out of the potatoes.

Add the dubangjian, garlic, ginger, white shallots, chili powder, salt and sugar. Mix well. Then add the red onion, onion and bell pepper. Drizzle the sauce with a little light soy sauce. Swirl it around to mix it well.

This dish is not crispy, it is soft after cooking. But all the flavors are incorporated, and you taste the best side of the potato, much better than the meat.

Sichuan dried potato

Serve it up: 3

Calories: 168 kcal

Ingredients

  • 2
    Potatoes, medium size
  • 2Speiseöl
  • 1
    st.
    dubanjiang
  • 1sttbsp ginger
  • 1
    Mr
    Garlic
  • 1 tbsp. chopped white green tissue
  • 1
    longer roter Pfeffer
  • 1
    red green pepper
  • 1/4
    rote Zwiebel
    , in small pieces geschnitten
  • Green zone
  • 1-2
    Esslöffel
    Chilipulver
  • 1
    Mr
    Chilli oil
    , optional
  • 1 tbsp. sauce so so so so so soc. sauce so
  • Pinch of salt
  • 1/2
    teaspoon
    sugar

Instructions

  1. Peel the potatoes and cut them into slices 0.8 cm thick (make the slices thicker). Then place them in a large pan of boiling water. Cook for 2 minutes. Let the water run off completely.
  2. Add the oil to the wok and fry the potatoes until golden brown on the surface. Right now we’re trying to get the water out of the potatoes.
  3. Add the dubangjian, garlic, ginger, white shallots, chili powder, salt and sugar. Mix well. Then add the red onion, onion and bell pepper. Drizzle the sauce with a little light soy sauce. Swirl it around to mix it well. If you want to make it even spicier, add some chili oil.

Nutritional information

Sichuan dried potato

Maintenance costs

Calories 168
Calories from fat 144

Daily Value* (%)

Fat 16g25%.

Saturated fat 9g56%.

Sodium 360 mg16%.

Potassium 222mg6

Carbohydrates 8g3%.

2g8 fibres

Sugar 2g2

Protein 2g4%.

Vitamin A 1653IU33%.

Vitamin C 25mg30

Calcium 35 mg4%.

Iron 1mg6

* Daily percentages are based on a 2000 calorie diet.

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