Ingredients: potato 100g, tofu skin 50g, lettuce 20g, chopped pepper 20g, white pepper, sesame paste, dry dip, monosodium glutamate, soy sauce and salt.
1. Ferment the dough in advance, divide the dough into appropriate amounts, and roll it aside (slightly larger than the ordinary sesame seed cake) for proofing.
2, pan oil, low fire, put the cake to start branding, remember to cover it, because it is easy to evaporate water when opened, and the noodles will not dry up and affect the taste.
3. Quickly turn over after frying until golden, or fry until golden, and you can use it out of the pot.
4, small potatoes washed and steamed for 20 minutes, not too ripe.
5. Peel the potatoes while they are hot, otherwise you don't have to peel them.
6, slice, almost as thick as coins, not too thin and easy to break.
7, a little oil in the pot, fry the potato chips on both sides until brown and ready for use.
8. Stir-fry Chili with a little oil.
9. Add potato chips and dried tofu in turn and stir fry gently, add a little soy sauce, salt and low heat. Stir-fry potatoes in a pan for a while, soak up pepper and salt, then add monosodium glutamate, white pepper, sesame sauce and dry dip.
10, cut the bread and put the fried potato chips, dried bean curd and lettuce into the finished bread.