Speaking of fried potatoes, it is a cheap vegetable. Every family in our family occasionally eats potatoes. But many friends don't know that the history of human eating potatoes began 10000 years ago. In the high mountains of the Andes in South America, humans began to eat potatoes in 8000 BC. It is said that a hunting tribe in the Andes first discovered that potatoes are edible food and planted them artificially. It can be seen that this small ingredient is also very useful. Potatoes have been introduced into China for hundreds of years. According to the records of Xingping County, Shaanxi Province, potatoes were introduced to China in16th century. Every household in our family has the habit of eating potatoes regularly, and there are always some potatoes in my kitchen, not only because potatoes are nutritious and affordable, but also because everyone in our family loves potatoes. So I also consulted one of my classmates, the chef, and summed up a set of methods for frying potato chips. Chef reveals the secret: the skill of frying potato chips in the restaurant is spicy and enjoyable to eat a big plate.

When it comes to potato chips, everyone can basically do it. But if you want to make it spicy and delicious, moderate in hardness and softness, you have to master some small methods. Even restaurant chefs use fried potato chips first, and home-cooked dishes are fried directly. In fact, these practices are not the most correct. Because potatoes have a slight astringency, you should first blanch the raw potatoes and cut them off, add a little sugar and salt to remove the astringency, and then add a proper amount of dried peppers to improve the taste and remove the odor. When friends buy potatoes, they should choose yellow-hearted potatoes with moderate size and round appearance. This kind of potato has high nutrition, good quality, low moisture, sticky taste and no hollowness.

Fried potato chips

Required ingredients

300 grams of yellow potatoes.

Required seasoning

30 grams of vegetable oil, 5 grams of ginger and garlic, 2 dried peppers, a little sugar and a proper amount of shallots. Salt and chicken essence can be added according to personal taste.

operation sequence/order

1. Peel potatoes, clean them, cut them into small pieces, and then slice them. The thickness of potato chips can be slightly thicker, the thickness should be controlled around 1.5 mm, and the thickness should be uniform, which is conducive to controlling the heat. Wash the cut potato chips to remove the oozing starch, and then soak them in clear water to prevent discoloration. Home cooking is best to cut and stir-fry now. Clean it after cutting, and stir-fry it in the pot. Soaking for too long will also affect the taste and cause nutrient loss.

2. Cut ginger and garlic into minced ginger and garlic, cut shallots into chopped green onion for later use, cut dried peppers into knots, and remove seeds from pepper for later use.

3. Add a proper amount of water to the soup pot and boil the potato chips with water. Add a little salt and sugar to remove astringency, and cook for one minute to drain the water. This can not only make potato chips eaten raw, but also facilitate subsequent non-stick frying, and it is not easy to paste when heated evenly. Light the pot and pour the vegetable oil into it when it is hot. Stir-fry Jiang Mo, minced garlic and minced pepper at 50% oil temperature, then stir-fry the drained potato chips in a pot with strong fire, add salt and chicken essence to taste, stir-fry quickly and evenly, stir-fry for about 2 minutes until they are completely tasty, serve, and sprinkle with chopped green onion. It is delicious.