Greetings from Ireland. ☘️ I just tried this dish for the first time recently, and now I'm completely obsessed! They do say the Irish love potatoes, but this takes potatoes up to the next level! Incredible!
I'm big fan of sichuan pepper, but shouldnt you smash it in mortar before eating? is it not to big ? I dont like hard and big ingredients in my mouth :>
I love this recipe. I tasted it when I was in Fuzhou City, Fujian Province. I am from Philippines and tried cooking it but its not good as the authentic one you have in China
Thank you so much for sharing this video. Can you tell me if there has been any studies done on nutrients, nutrition left after a potato is rinsed, boiled, then re-rinsed before consuming? It seems many Asian dishes do this process to get all the starch out? Which seems to be defeating nutrition-wise? Thank you
It is delicious! I have had this in China in Urumqi once. The family i stayed with used it as a fillin for some sort of wraps along with other stired fried fillins.
Is the vinegar put into the bowl to create a salt and vinegar flavour, or does it serve a purpose in making it crispy? Can the vinegar be left out? I hate salt and vinegar chips with a passion🤮
FYI, if you cannot cut the potatoes cleanly into nice even thin sticks, you may also use a cheese grader (use the side w/ the large holes w/ a basin of water underneath)
I tried it and since I am not familiar with Chinese food, if I cook it again, I'd prefer to remove the chilis, ginger and sichuan peppers after flavoring the oil and never include them again.
Just boil the potatoes 15 min, smash them a bit so the get some crispy yummy edges, cover with loads of seasalt and oil and finish them in the oven. Easy quick.
Very weird what you say about the starch. It's the starch that caramelizes and makes the potatoes crispy. When we make fries in Belgium (the *best* fries in the world lol), we never wash the potatoes, and our first choice of potato would be one with a high starch content. Without starch, they will remain pale and floppy. With starch, they become brown and crispy.
I've had this a few times in China, and made it myself. The potatoes aren't meant to be crispy. The potato is firm and slightly crunchy (because it's cooked for a short time) like al dente pasta or vegetables.
I love this girl but we need to work on the sound. Her voice is quiet then very loud. It even fluctuates within a sentence. quite painful with a headset on.
I m sure its nice but dont think you should call it crispy as there is nothing crispy in that dish looks soft and soggy If you want to serve soft potatoe its a shame to use so much oil in recipe but if you put decent anmount if oil in dish might as well have nice crunch out of it I dont get the bit of eating cold potatoes from fridge and them getting crispier in there Just doesnt make sense as they never do in my fridge they get soggy
Absolutely no need whatsoever for the addition of the unhealthy white sugar !! This is a main meal, not a dessert ! I have seen this same recipe on many chinese cookery sites, not one of the chefs adds white sugar...So unhealthy, and unnecessary. We are trying to reduce white sugar intake as so unhealthy, linked to tooth decay, diabetes and cancer, so why put it in a savoury main meal......only in America. the land of sugar in everything, and the reason you see so many white teeth, they have all had to have crowns and veneers due to the tooth decay.
While your criticism about sugar in America is totally valid, sugar has been an extremely common ingredient in all types of Chinese (and Asian) cooking for a long time. I'm pretty sure they would wholly disagree that the sugar is an unnecessary addition since its purpose is to balance the sourness and saltiness of the dish, creating an umami flavor profile. Same goes for any sweet dish ever- you add a pinch of salt if you want it to be any good. The beauty of Chinese cuisine is its balanced flavors. If you don't want sugar in your recipe, you totally possess the free will and creative license to omit or sub whatever you want. Also I'm fairly certain this is shot in the UK, and doesn't cater specifically to American viewership. Sincerely, another yank.
...it was a pinch of sugar. Same as you might add to balance acidity in a tomato sauce. It's not a dessert, nor is using sugar uncommon in Chinese cooking. Honestly even with the starch soaked there's likely more sugar in the potatoes themselves. Leave it out if you're reducing your own intake and quit the pearl clutching nonsense.
