#Summer Life Punch Season#Dry potato chips are a very popular Sichuan dish, not only delicious, but also very nutritious. Potatoes are a low-fat, low-calorie vegetable that is rich in starch and dietary fiber, which provides the energy the body needs and helps promote gut health. In addition, potatoes are rich in many minerals and vitamins, especially potassium and vitamin C.
Hello everyone, I am the second, why do you make dry potato chips are not chewy at all, and there is no restaurant delicious, that is, you have not mastered the right method, today I will think of this very simple and delicious method, let's look at the detailed method.
Dry potato chips
Raw material:
Potatoes, pork belly
Seasoning:
Edible salt, light soy sauce, sugar, hot pot base, Pixian bean paste
Method:
1, first prepare a handsome potato, potatoes prepared do not too large potatoes, the taste is not very delicious, and then peel off the skin of the potato, cut into slices with a horizontal knife, the thickness is about three millimeters, too thin easy to break, too thick is not easy to taste, three millimeters is more appropriate, after cutting it we put it into a larger bowl, convenient for the next operation.
2. Then add three spoons of cornstarch to it, without cornstarch, it is also possible to use other starch. Then grab and mix it evenly, so that each piece of the potato is coated with cornstarch, so that the taste is delicious, and finally grab and mix it like this. Then prepare half a hot pot base with spring onions and a little Pixian bean paste.
3. Then prepare a piece of pork belly, cut the pork belly into thin thick slices, the thickness is about three millimeters, so that the fried pork belly taste is relatively charred, and the inside is easier to taste, after cutting, put it into a bowl to facilitate the next operation.
4. Start the pot and heat the oil, the oil temperature is 6 into the heat, put in the potato chips, we fry it, when the potato chips are down, the hands should be attached to the oil surface to enter, so that the oil will not splash on the hands, relatively safe. Do not stir the potato chips that have just been put in the pan, as this will depowder, let them set the shape.
5. Then gently stir it with the fence to avoid them sticking together. At this time, you can adjust the heat slightly larger, stir while clamping, this process takes about 5~6 minutes, fry until the surface of the potato chips is slightly browned, the sound is crispy, like this can be, we can fish it out, put it in the filter to control the oil, so that it will not be greasy to eat.
6. Leave the bottom oil in the pot, put in our cut pork belly, and stir-fry it over low heat, so that the fat in the pork belly can be stir-fried over low heat, so that it will not be greasy to eat. Be sure to stir-fry over low heat, big fish can be fried for 3~5 minutes, simmer the pork belly until the skin is charred, like this and then push the pork belly aside.
7. Put in our Pixian bean paste and hot pot ingredients, use a spatula over low heat to fry it, the purpose of this step is to fry the Pixian bean paste and the fat and red oil in the hot pot base, so that it is delicious, and then stir them together, so that the pork belly fully absorbs the taste of the seasoning, so that it is easier to taste, remember that here must be stir-fried over low heat, and it is delicious to stir-fry slowly over low heat.
8. Then pour in the potato slices and stir-fry quickly with a spatula so that each potato slice is coated with the taste of sauce and stained with red color. Then add a little salt, some light soy sauce to taste, and then a little sugar, taste, and then use a spatula to quickly fry it, stir-fry the seasoning fully, the heat here can be adjusted larger.
9. Then sprinkle a little green onion, quickly stir-fry it, sprinkle the green onion segment, you can mention this taste, the green onion is fragrant, more delicious, stir-fry for about half a minute to a minute stir-fry to the potato color, just like this you can put it into the plate, this time the taste is already very fragrant, such a very delicious dry potato chips are ready.