Dry potato chips is a traditional famous dish in Sichuan-Chongqing region, dry pot dish originated from Mianyang and Deyang in Sichuan, belongs to one of the production methods of Sichuan cuisine, because of its fragrant and spicy taste after the dish, wine and rice, very delicious and popular throughout the country.
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There are many methods of dry potato chips, but the methods are basically the same, except for some deviations in processing techniques and seasoning, but the overall taste is similar. It is not very difficult to make this dish well, as long as you master some skills and steps, then it is relatively easy.
To prepare the potato chips in a dry pan:
【Ingredients】: 600 grams of potatoes, 200 grams of pork belly.
【Ingredients】: 1/2 onion, 30g celery, 2 coriander, 5 cloves of garlic, 8g ginger, 5 white shallots, 3 millet peppers, 10 dried chilies.
【Seasoning】: Light soy sauce (for fried onions), 20g bean paste, 20g cooking wine, 2g sugar, 2g chicken essence, 2g cumin powder, 15g steamed fish oil, 15g red oil, 10g cooked white sesame seeds, 40g cornstarch, 6g edible salt (for blanching), 1g edible salt.
【Preparations】:
1. Use a paring knife to peel off the skin of the potatoes and then rinse them, and then cut the potatoes into thick slices of about 0.5 cm, if the potatoes you buy are relatively large, then you must first cut them in half and then slice, if it is a small potato, you can slice it directly. The potato chips we cut should not be too large or too thin, because then they will be very crumbly when cooking later.
2. Wash the cut potato chips with clean water, wash the starch on the surface of the potato chips, wash them and soak them in water for later use. The starch of the potatoes themselves does not have a crispy effect, but will affect the taste and make the potato chips stick to each other. Soaking potato chips in water can prevent the potatoes from oxidizing and turning black.
3. If you want to make dry potato chips delicious, you must go with meat, and it must be pork belly to be fragrant. Wash the pork belly first, then cut into thick slices of about 0.3 cm and set aside. Those who like pigskin can be kept, and those who do not like are removed before slicing.
4. Dry pot dishes generally use onions to the bottom, one can increase the flavor, and then prevent the ingredients from sticking to the bottom. Use one for smaller onions, and only half of a larger onion, shred the onion and shake it for later use. I also have a little celery at home, which I also cut into small pieces and use them for the bottom.
5. Garlic, ginger, green onions and dried chilies should be used to increase the flavor. Scatter the garlic with a knife, then cut it a few times and cut it into garlic pieces. Peel the ginger and cut into slices. I don't have any more green onions, so I use green onions and white onions instead, and cut the green onions into chopped green onions. Soak the dried peppers in water for 5 minutes, soak the dried peppers so that they will not burn and burn when cooking later, and then cut them into small pieces with scissors for later use.
6. Prepare a few green and red peppers, cut into horse ear slices, green and red peppers can not only increase spicy, but also play a role in color matching, so that the color of the dish is more diverse and looks better after the dish. The green peppers ran out, so only the red peppers were used.
7. Coriander is used for the final garnish to increase flavor, coriander should be cleaned first, and then cut into 2-3 cm pieces. Those who don't like cilantro can also switch to green onions instead.
【Cooking Method】:
1. After all the preparations are ready, you can blanch the potatoes, add clean water to the pot, turn on high heat to boil the water, add 5 grams of edible salt after the water is boiled, and add salt to add a base flavor to the potatoes first. Pour out the soaked potatoes, drain them, pour them into the pan and start blanching. The potatoes are blanched first, so that they can be more charred and crispy after frying later.
2. Keep the potatoes on high fire throughout the whole process when blanching, and cook the potatoes until they change color and are a little transparent, come and see, this is how it looks, the process takes about 3 minutes. At this time, you can get out of the pot to control the water.
3. After the potato chips are fished out, slightly control the water, do not control too dry, and bring a little water on the potato chips, so that the next step can be successfully completed. Pour the potato chips into a large dish, then sprinkle 20 grams of cornstarch on the potato chips, then scoop and mix evenly, sprinkle 20 grams of cornstarch again, and then mix evenly, so that each potato chip can be evenly coated with cornstarch, and the potato chips can make the appearance of the potato chips more crispy after being coated with cornstarch.
4. Add wide oil to the pot, turn on high heat to raise the oil temperature to 6 to heat (180 degrees), and then put the potato slices into the pot in turn, staggering when falling, so that the potato chips in the pot will not stick to each other.
5. After all the potato chips are in the pot, gently push along the bottom of the pot with a hand spoon a few times to prevent the potato chips from sticking to each other. The whole process of high oil temperature 㓎 frying, stirring more halfway, so that the potato chips are heated more evenly, until the surface of the potato chips is a little golden, the moisture in the potato chips will float up after frying, which means that it can be out of the pan, and with a slotted spoon to throw up and down there is a crisp sound, which shows that to the standard of the pot, the whole frying process I took about 5 minutes. As long as the appearance of the potatoes is fried once crispy, there is no need to re-fry them again.
6. Pour out the oil, only need to leave about 10 grams of residual oil in the pot, the pot and the oil are hot, so there is no need to wait, you can directly pour the cut onion and celery into the pot, turn on high heat and fry for 20 seconds and cook 10 grams of light soy sauce to add a base flavor to the onion and celery. Then stir-fry evenly, about 20 seconds or so the onion will be about 8 ripe, at this time you can come out of the pan, put the fried onion and celery in the dry pan to the bottom. Onions can also be placed directly in the bottom of the dry pan without the step of stir-frying.
7. Clean the pot, add 30 grams of cooking oil after the pot is hot, and when the oil temperature is 5 hot, put the pork belly into the pot and start stir-frying, to fry the pork belly until the appearance is a little golden, to boil out the fat in the pork belly.
8. When you see that the appearance of the pork belly is a little golden, pour the green onion, ginger, garlic and dried chili into the pot and stir-fry the aroma. The flavor of the ingredients and dried peppers will be produced quickly, and the process will take about 15 seconds.
9. Then add 20 grams of Pixian bean paste to stir-fry red oil, this bean paste is one of the soul seasonings of Sichuan cuisine, and it is also one of the core seasonings of this dish. Fry for about 10 seconds at most and the red oil will come out.
10. Then pour the green and red peppers into the pot together, chili peppers are a very easy ingredient to cook, stir-fry for up to 15 seconds or so can cook 20 grams of cooking wine to increase the fishy flavor, quickly stir-fry evenly, let the alcohol volatilize, and leave the aroma.
11. Then change the minimum heat, and then pour the fried potato chips into the pot and stir-fry a few times, stir-fry all the ingredients and ingredients in the pot evenly, here you should pay attention to the beginning of the potato, from the potato chips after the pot chips to the pot after the action should be fast, the speed should be fast, and the quick stir-fry evenly will enter the next step.
12. Next, you can start the seasoning, add 1 gram of salt to increase the flavor, 2 grams of chicken essence to increase the freshness, 2 grams of white sugar to combine various flavors, 2 grams of cumin powder to increase the special flavor, 15 grams of steamed fish soy sauce to enhance the flavor and freshness (if there is no steamed fish soy sauce, replace it with light soy sauce), 15 grams of red oil to increase brightness and flavor, 10 grams of cooked white sesame seeds to increase the flavor, and finally stir-fry evenly to get out of the pot.
13. Beat the potato slices on top of the onion in the dry pot and garnish the coriander. Because the onion is stir-fried, it doesn't matter if the dry pot is lit or not, and the heat of the potato slices can cover the onion. Fragrant! Hot! Enough taste! It's delicious!
Technical Summary:
1. When cutting potato chips, try not to cut too large, otherwise it is easy to break, potato chips first blanched and then 㓎 fried, so that the fried potato chips are more crispy and delicious.
2. It is best to soak dried peppers in water for a few minutes and then cut them into small pieces, so that they are not easy to burn and become mushy when cooking in the later stage.
3. Do not fry the potatoes for too long after the pot, otherwise they will be easy to soften.
4. If there is no dry pot, you can use a casserole, and if there is no casserole, the onion is fried before the potato slices are fried before the potato slices, which becomes dry potato chips.
5. Do not fry the potato chips for too long after the pot is put into the pot, otherwise you will lose the crispy taste of the potato chips.
6. If the pork belly used is very fat, it will make a lot of oil, and some must be beaten, otherwise too much oil will be greasy.
Epilogue:
This is a Sichuan dish full of flavor and especially delicious, you can learn it yourself, and you can eat it whenever you want. I have shared similar dishes before, there are many friends who always see that they want to use frying, and always feel that it is a waste of oil, in fact, fried potato chips do not consume much oil, and the oil of fried potato chips will not have any smell, it can still be used for stir-frying, and there is no waste at all.
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