Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei, there are more home-cooked food for your reference.
Today, I would like to share with you a small home-cooked snack "potato chips", which is made by peeling the potatoes, cutting them into thin slices, and then frying or roasting them until crisp and seasoning them. Now many people see fried food are avoided, in fact, the occasional bite is not much impact on the body, the following for everyone to share in detail about the practice, like friends come to learn about it.
【Potato chips】
1. First of all, we prepare a few potatoes to peel the skin, cut the potatoes out of a plane first, increase the contact area with the board, so as not to roll when cutting, and then cut into thin and uniform potato chips with a vertical knife, so that when fried, we can ensure that the raw and cooked degree is consistent, and after cutting, soak them in water to avoid oxidation and blackening.
2. Boil half a pot of boiling water to drain the potato chips into the pot of water, remove the excess starch on the top, so that the frying is more crispy, the time of boiling water is not too long for about 30 seconds, the potato chips are slightly transparent when poured out, quickly rinse with water and drain the water for later.
3. Heat the oil in the pot, drain the potato chips and pour them into the pot when the oil temperature is 60% hot.
4. High oil temperature can make the potato chips quickly expand and float up, so that the frying is more crispy, and will not inhale too much grease, constantly use the spoon to push the potato chips evenly heated, potato chips are crispy, pour out when fried to a golden brown to control the oil, and finally put the potato chips on the plate sprinkled with pepper salt and delicious.
Technical highlights:
1. Potato chips must be thin and even, so as to ensure that the color is consistent when fried, and the thinner the cut, the more crisp it is.
2. Potato chips must be watered in advance to remove excess starch, otherwise it will not be fried enough to burn.
3. When frying, the oil temperature should be higher, so that the potato chips are quickly set and floated up, so as not to inhale too much grease, eat greasy, and not enough to burn.
I am Ah Fei, thank you for your support of the first cuisine, we have several home-cooked dishes for your reference every day, friends who like to cook do not forget to pay attention, Ah Fei thank you for watching.