In fact, protein in potatoes is almost close to animal protein, and also contains a lot of calcium hydrogen phosphate and glutamic acid, which is unmatched by general food crops! Fresh potatoes are also rich in amino acids such as potassium, zinc and iron. Among them, vitamin C in protein is 10 times higher than that in apple, and vitamin B group 1B2 is much higher than that in apple. Especially for babies who lose weight, they often eat a little potato.
Relatively speaking, potato processing methods are relatively common, whether it is shredded stew, sliced light, or cut stew, each method is endless delicious, and each method is memorable! Today, Xiao Jian will share with you the processing method of spicy dry pot potato chips, which is the best for both snacks and meals! A seemingly simple home-cooked dish, many people make mistakes. Xiao Jian teaches you to cook in the hotel restaurant, which is really more delicious than eating meat, and can also relieve hunger!
Required food: 500g potato, scallion 100g green pepper 1, cassava starch 100g vegetable oil, 30g bean paste, 20g sesame, 30g cumin flour, 30g Chili powder, 3g monosodium glutamate, 5g sugar and 20g oil.
The first step is to peel the potatoes you bought, then clean them up, cut them into even slices, about the thickness of three coins, wash them with warm water several times after cutting, and then drain them for later use. Drain the potato chips, pat a thin layer of tapioca starch, then put it in 6-minute-cooked hot oil, stir-fry it gradually, and scoop up the oil to control and replenish water! Then the oil temperature is high, the potato chips are put into the pot and fried for another 30 seconds, and then taken out for use.
Cut the green pepper into pieces in advance, cut the green onion into strips and slice the garlic; Stir-fry the potatoes, add Chili peppers 10 second, and immediately pick them up for use. Add vegetable oil to another pot, add onion and garlic slices and stir-fry until fragrant, then add bean paste, consume oil and add soy sauce and stir-fry until fragrant.
The second step is to pour in the fried potatoes and Chili pieces, sprinkle with cumin noodles, Chili powder, white sugar, green onions and sesame seeds, quickly turn the noodles while they are hot, and you can go out of the pot!
Technical summary: First of all, potatoes don't need to be cut too thin or too thick. Too thin is very easy to fry, too thick is not easy to fry thoroughly, which seriously harms the taste. Then in the case of frying, the temperature should not be lower than 60%. Too high or too low temperature will affect the value of potatoes. When cooking, the whole process can be kept at 60%. It's important to bomb again. It won't take long, just 30 seconds!
When cooking this dish, many people like to add a little pork belly. Xiao Jian thinks this is actually unnecessary. If you really want to add a little, you can, but you must fry the pork belly thoroughly, so that it will be strong enough. When frying the pan, the onion and garlic must be sauteed, especially the garlic should be sauteed and slightly yellow, so as to be dry and fragrant! Then there is the stir-frying of bean paste, which is equally important. The best effect is the stir-frying of Chili oil.