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Potatoes are a kind of ingredient that everyone often eats, in the south are fried vegetables to eat, but in the north are used as a staple food, potatoes have a high starch content, but the way of eating is different everywhere. Potatoes are eaten in most places, and there are many ways to make potatoes, such as sour and spicy shredded potatoes, potato stew ribs, etc. But when eating potatoes, we must also pay attention to it, raw potatoes can not be eaten, if you eat it, it will cause poisoning, so everyone must carefully select potatoes when buying potatoes, choose fresh and no sprouts to buy.
The most common potato is fried potato shreds, potato chips, but when frying potato chips, many friends find that their fried potato chips are too hard, obviously also fried for a long time, how is it not soft? The reason is also very simple, that is, the potato chips we cut are too thick, if the potato chips are not thin, we have to do one more step before the pot, that is, blanching water, first boil the potato chips until eight ripe, and then take it to fry it is easy to fry.
The following will introduce the specific preparation method of this dried sautéed potato shredded.
【Dried sautéed shredded potatoes】
1. First we prepare a potato, peel the outer skin clean, then cut the potato from the middle, and then change the knife to cut into even thin slices, soak in water, soaking can prevent the potatoes from oxidizing and turning black.
2. Prepare half an onion, first cut into strips, then cut into small pieces, green and red peppers are also cut into small pieces, used for color matching, a few garlic grains, after vigorously patting, cut into minced garlic, two shallots cut into green onions, and minced garlic together.
3. Then fish out the soaked potato chips, control the dry water, put them into the basin, grab a handful of corn starch and stir evenly, so that the starch is evenly wrapped on the surface of the potato chips, the starch can absorb the moisture on the surface of the potatoes, that is, to prevent splashing oil when frying, but also to make the potatoes more crispy.
4. After the ingredients are ready, we start to fry potatoes, pour the appropriate amount of vegetable oil into the pot, the oil temperature is 50% hot, when the oil surface is slightly smokey, put the potato chips into the pot, turn on the low heat, slow fry for 2 minutes, during the period of constantly shaking the frying pan, and gently push the potato chips with a spoon, so that the potato chips are evenly heated, after 2 minutes, the potato chips are all floated up, and the surface is golden and crispy, pour out the control oil.
5. Leave the bottom oil in the pot, after the oil is hot, add a few peppercorns and dried peppers, burst out the spicy flavor, keep the heat on low, prevent the peppers from stir-frying paste, pour in the chopped green onion and ginger, stir-fry the aroma, and then pour in the onion grains, quickly stir-fry, fry the onion, and then pour the potato chips that have controlled the oil into the pot, stir-fry evenly, and then season the pot.
6. Add 2 grams of salt, 1 gram of chicken powder, 1 gram of sugar, 5 grams of cumin powder, sprinkle a small handful of white sesame seeds, pour in 5 grams of bright oil, the oil can make the dish oil shiny, turn the heat, quickly turn the pot upside down, give the ingredients flavor, turn well and then you can put it on the plate.
Well, this crispy and delicious dry sautéed potato chips are ready, like friends hurry up and try it!
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Copywriter: Wen Xiaonuan