Lantern Shadow Slice is a traditional dish of Sichuan Province, which belongs to the Sichuan cuisine family. Because the tea slices are thin and transparent after frying, they shine on the lamp, and the shadow of the lamp is faintly visible, so it is named. It is characterized by a golden red color, crispy and refreshing, salty and slightly spicy, slightly sweet.
Thin and crispy amaranth, golden in color, thin and transparent, with a light break by hand, it is crisp into two pieces, bite up and crunchy, said to be a dish, more like a relief snack, but also addictive, crisp and refreshing, spicy and sweet.
In fact, the amaranth is called sweet potato here, in the selection of spindle shaped sweet potato is the best, red skin sweet potato than white skin sweet potato taste good, although this dish seems simple, but very test knife worker, need a certain foundation.
Ingredients: 2 sweet potatoes, 1 tablespoon of salt, 1 tbsp of peppercorns, a pinch of green onion, 3 tbsp of red oil, 1 tbsp of sugar, 1 tbsp of sesame oil, 2 coriander.
Preparation steps:
1, red amaranth slice, not too thin, but must not be too thick, 0.5 mm on the line (knife work touching you can use the chipping artifact)
2, cut the slices into cold water, add a spoonful of salt, soak for 30 minutes, wash the starch and drain the surface water;
3, 4 into the oil temperature into the amaranth slices on low heat and fry crisp, fish out the oil control;
Little tips: Just crispy when it is about to be fished out, there will be residual temperature after the pan, this temperature is easy to fry the potato chips paste, so it will be a little bitter to eat.
4: Put the fried potato chips in a large bowl, put the prepared 1 spoonful of salt, 1 tbsp of peppercorn powder, a little green onion, 3 tbsp of red oil, 1 tbsp of sugar, 1 spoon of sesame oil, and coriander together into a bowl, stir well and eat.
Of course, you can also pose as you like, a crisp and refreshing piece of light and shadow is ready.
Small Tip
1, sweet potatoes must choose a larger round and full red skin, fried out and formed well;
2, to 4 or 5 into the oil temperature, low fire slow frying, must not be anxious, because the amaranth slices are thinly cut, the fire is easy to burn so that it is formed well, it is not easy to fry the paste from the inside to the outside.