Guailu yangyu, freestyle potato fries
Chinese Cooking Demystified · ♥ 4.3K likes · 108.2K views · 6 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp kimchi liquid
- 2 tbsp water
- 1½ tbsp dark Chinese vinegar
Combine two tablespoons of kimchi liquid with two tablespoons of water.
Mixing the sauce
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp chili powder
- 1 tsp Sichuan peppercorn oil
- 1 tsp sugar
- ½ tsp salt
- ½ tsp MSG
Add a tablespoon and a half of dark Chinese vinegar, a tablespoon of soy sauce, a tablespoon of toasted sesame oil, a tablespoon of chili powder, one teaspoon of Sichuan peppercorn oil, a teaspoon of sugar, half a teaspoon salt and half a teaspoon MSG. Mix well and set aside.
- 15 g scallion
- 15 g cilantro
- 40 g pickled daikon
- 25 g yuxing tsao
Prepare the herbs: 15 g scallion finely sliced, 15 g cilantro roughly chopped, 40 g pickled daikon and 25 g of yuxing tsao.
- 550 g Yukon Golds
Slice 550 g of Yukon Golds into about half inch sheets, then slice the sheets the other way into fries.
- water
Toss the fries in a bowl of cool water, jostle to get off the surface starch, pour it out and repeat; then fill the bowl and soak at least 30 minutes.
- oil
Put enough oil in a large non-stick saucepan to come up half an inch and heat it to about 120 centigrade, or until it just barely bubbles around a pair of chopsticks.
Add the fries, lower to medium and fry at about 100 to 120 centigrade for six minutes, flipping once or twice, until they lose colour and turn slightly translucent and are cooked through but not disintegrating.
Heat off, transfer the fries to a mixing bowl, add the sauce and mix gently, then add the herbs and mix gently again.