Ingredients: potatoes.
Accessories: salt, starch, tomato sauce or salt and pepper noodles, edible oil.
1. Peel the potatoes and wash them, then slice them vertically, with a thickness of about 2 mm You should pay attention to the fact that the potato chips here should be cut thicker and thicker.
2. First, wash the cut potato chips twice with clear water, drain the water and put it into a plate, then put a spoonful of salt, grab the potato chips by hand and stir them evenly, so that the potato chips are stained with salt, cover the pot and marinate for 10 minutes, and then marinate the water, so that the taste of the potato chips will be better.
3./kloc-come back in 0/0 minutes. The potato chips are out of water, and they have become soft. Then clean the salt on the potato surface with clear water, and then control the water to dry. After the water is controlled to dry, pour it back into the big basin, add appropriate amount of potato starch in several times, and stir it evenly by hand so that each potato is covered with starch. If not, you can also use corn starch instead.
4, put 200 grams of vegetable oil in the pot, open the fire and heat it to 60% heat, that is, just put chopsticks and start bubbling, then put the potato chips wrapped in starch in the pot and fry. When frying, cut them gently with chopsticks, don't let them stick together, and let them be heated evenly, which will make them soak well.
5. When the potato chips became hard and began to bubble, we fished them out and raised the oil temperature to 80% heat, which is the key to potato foaming, that is, put your hand on the oil for 20 cm and bake it a little. Pour the potato chips into the pot again and stir them quickly with chopsticks to make each potato chip bubble.
6. When the potatoes turn golden, we quickly scoop them up with a colander to control the oil drying. Soak the drained potatoes in a dish and serve with tomato sauce or pepper noodles.