Ingredients: 2 potatoes, 5 tablespoons of cooking oil, cumin powder 1 tablespoon, edible salt 1 tablespoon.
1. Select long potatoes, wash them, peel them, slice them, and soak them in salt (1 tablespoon of edible salt) for 25 minutes.
2. Drain the soaked potato chips, pour them into boiling water for 35 seconds, and then remove them with a colander to drain.
The hot oil in the hot pot is 60% hot. Try putting 1 potato chips first. If they float and solidify quickly, it means that the oil temperature is normal. The potato chips are fried one by one in the pot. 1 time, don't put too many potato chips, it is easy to stick.
4. The potato chips are rolled up, hardened and drained with a colander for later use.
5. The potato chips have been fried 1 time. Heat the cooking oil in the pan a little and fry it again until the potato chips are slightly yellow. You can drain the oil and take it out. These barbecue seasonings can be sprinkled with cumin powder or pepper.
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Material preparation: potatoes, cooking oil, salt, pepper powder, monosodium glutamate, Chili noodles, plates, etc.
1. Prepare two potatoes, peel them, wash them and slice them, or they will turn black. If you soak them in water, they won't explode easily. Try to cut the potato chips evenly.
2. Burn oil and salad oil in the pot, and then put 60% hot potato chips. If it is vegetable oil or the like, fry the oil, turn off the fire and let it cool. When it is 60% or 70% hot, turn on a small fire and fry slowly.
3. Add a little salt, a little pepper powder, a little monosodium glutamate and a spoonful of Chili noodles (of course, these seasonings can be made into seasonings in a small bowl according to taste to increase spicy and salty taste. Drain the potato chips and sprinkle with seasoning. You can also put potato chips in a bowl with a lid and add seasoning to shake well.
4. The potatoes are fried into golden crisp on both sides. When they dry, they are picked up and drained. I guess I'll have a taste if I can't eat it.
5. After frying, pick it up and put it on the plate.