Formula material:

350g of potato, 3g of refined salt, 3g of pepper noodles15g, 3g of pepper noodles, 3g of cumin powder, 3g of monosodium glutamate, 5g of sesame oil, 0g of cooked sesame10g, 0g of chopped green onion15g, and a proper amount of refined oil. Production method:

1. Peel potatoes, wash them, put them in a boiling water pot until they are just cooked, take them out and cut them into chips;

2. Heat a wok, add essential oil to heat it, add refined salt, pepper noodles, pepper noodles and cumin powder and stir-fry until fragrant, then stir-fry potato chips evenly, add monosodium glutamate, pour sesame oil into the wok, put it on a plate, and finally sprinkle with chopped green onion and cooked sesame seeds. Flavor characteristics:

"Chongqing Pork" is a familiar Sichuan dish. Sichuan potatoes not only have the taste of "Chongqing pork", but also have the taste of barbecue, because cumin powder is added, which has a different taste. Practice of returning potato chips 2 Formula materials:

Potatoes, red oil (hot oil poured on the bought Chili noodles), a few cloves of garlic, a handful of shallots and a little lobster sauce are enough. Production method:

1. Peel the potatoes, wash them and cut them into thin slices. It is best to soak the cut potatoes in cold water;

2. Put water in the pot, light it, add potato chips and cook for about 1 minute (7 or 8 minutes is enough). After cooking, take out the controlled drying water for later use;

3. Now put more oil in the oil pan, add potato chips, and fry them over high fire until the chips are a little brown. Control the oil and put it on the plate for later use;

4. Put some oil in the pot, add chopped green onion and garlic slices, then pour in red oil and lobster sauce, add chicken essence and pepper powder, fry the fried potato slices for 1 min, and add salt when taking out.