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Potatoes are a food that everyone often eats in daily life, it is resistant to storage and rich in nutrients. After the substances contained in potatoes are absorbed by the body, they have beauty and anti-aging effects, and eating more potatoes is quite good for physical health. But I still have to remind everyone that if you turn green potatoes, you can't eat them, because green potatoes are poisonous and very toxic. So how can potatoes be eaten? In fact, potatoes can be eaten in a variety of ways, it can be boiled, fried, steamed, fried, and even cold mixed to eat, but what we are going to make today is dry roasted potato shreds.
Making dry-roasted potato shreds is also very easy to make as long as you master two small skills. So how to make the dry roasted potato shreds to be considered authentic dry baked potato shreds? Below I will share the authentic preparation method of dry roasted shredded potatoes. Prepare the ingredients as follows:
【Ingredients】2 potatoes, 30 grams of shallots.
【Seasoning】 Appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of pepper powder, appropriate amount of dry chili powder, a little MSG.
Step 1: Peel off the potatoes and cut them into strips for later.
Step 2: Cut the shallots into green onions and set aside.
Step 3: Add an appropriate amount of cooking oil to the heat of the wok, (the oil can not put too much, too much oil will become fried potato shreds) under the potato shreds fried with a low heat, do not flip the potato shreds during the frying process, but spread the shredded potatoes with a stir-fry spoon.
Step 4: In the process of frying, constantly gently pat the shredded potatoes with a stir-fry spoon, beat it into a cake shape, trim the edge of the shredded potato cake with a stir-fry spoon to change the garden, and then turn over the noodles to continue frying. At this moment, turning over the dough is a technical job, for the chef who will turn the pot upside down, this is a very simple thing, but it is a little difficult for the novice to stir-fry, the novice recommends using the spatula to turn the dough, do not topple the pot, so as not to turn the potato shredded cake out of the pot to the ground, so it will be completely abandoned.
Step 5: When frying until both sides are golden brown, sprinkle evenly with the right amount of salt, the right amount of dried chili powder, the right amount of pepper powder, and then turn over the dried chili powder to make the aroma, and finally sprinkle with green onions and MSG to put it on the plate. Such an authentic shredded dry-roasted potato is done.
Production tip 1, potato shreds can not be stir-fried after the pan, after stir-frying will stick to the pan, can only spread it thin, with a stir-frying spoon gently patted for about two minutes on the shape can be rotated, this time you can turn over a noodle frying. 2, after the potato shredded can not be washed with water, washed potato shredded with water to make the taste is not so mellow, if you are afraid of potato shredded discoloration, it is recommended to cut it as soon as possible. As long as you master the above two tips, you can easily make this authentic dry roasted potato shredded, this dish tastes mellow and non-greasy, delicious and healthy!
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