Technology: Fried potato shreds Material: Ingredients: 500g potato, proper amount of peanut oil, refined salt 10g. The characteristics of fried potato shreds: pure vegetable fat, salty and crisp. Teach you how to make shredded potatoes and how to make them delicious. 1. Peel potatoes, wash them, cut them into 0.2 cm thick shreds (cut evenly and slice them with a slicer), rinse them with cold water to remove starch, and then drain the water. 2. Cook the pot, add peanut oil, heat it to 70%, sprinkle with shredded potatoes, fry it over medium heat until it becomes hard, gently push it with a spoon to prevent it from sticking to golden brown and crisp, then put it in a colander, drain the oil, sprinkle with refined salt, turn it evenly and plate it. Tip: This dish is often accompanied with various hot dishes such as meat, aquatic products and seafood. The main ingredients in this method can be replaced by sweet potato, yam and taro, and made into fried sweet potato shreds, fried yam shreds and fried taro shreds. If you cut the potato into strips 4.5 cm long and 0.8 cm wide, you can make potato chips according to the above method.
Question 2: How to fry shredded potatoes to make them crisp? Step 1: Peel the whole potato first. * (Remember that potatoes should never turn green first) Step 2: Cut into pieces of about 2mm. Cut slowly, evenly and obliquely from top to bottom. And then cut into filaments. Step 3: After cutting, soak in water 10 minute, and add a little salt, so that the starch in the potato can be leached out and will not stick to the pot when frying. Step 4: Take it out, heat the pan, and pour in the oil. After the oil is fully heated, pour in the shredded potatoes, add salt and chicken essence, and add appropriate amount of white vinegar according to taste. Then continue to stir fry and cook in about two minutes. At this time, the shredded potatoes are in a mature state, characterized by crispness and smoothness. It will be more delicious if you add some leeks. ~! ~
Question 3: How to crisp shredded potatoes? Hello, the way to crisp potatoes is as follows:
1, choose potatoes:
Light skin is smooth ⑸けテずずち〤ぎぎずずずずずずず/kloc.
2. When cutting, the thickness should be uniform.
3. Rinse with cold water repeatedly to remove starch, which can make it more crisp and refreshing.
4. blanch with water when frying, remove most of the starch and take it out.
5. When cooking, stir fry quickly with high fire and add a small amount of vinegar.
This will make the shredded potatoes brittle.
I hope it is useful to you, and I hope to adopt it ~
Question 4: How can fried potatoes keep crisp ingredients for a long time?
Two potatoes
200 grams of edible oil
condiments
Salt 1 spoon
Chili powder 1 teaspoon
Pepper 1 teaspoon
Cumin powder 1 teaspoon
Steps of potato chips
1. Wash potatoes with steel balls and wipe off the skin. It's freezing . .
2. Then slice. . Please ignore me. . By the way, this slice, the more uniform the better, the thinner it is. It is better to have a silk scarf.
3. Don't wash it when cutting, just let the starch paste on the potato. . Then sprinkle the salt just prepared and let the potatoes control some water.
4. ignite! Cold oil put 2 peppers in and test the oil temperature. Turn down the fire. Turn off the fire when the bubbles are basically dispersed, and then pick up the pepper particles.
5. The fried potato chips are sandwiched by the wok. Generally, potato chips are seen floating on the oil surface without bubbling. If some areas change color, you can fish. Clip them up and knock off the excess oil next to the wok. Hard is the best. If you like crispy, you can fry it for a few more seconds.
6. Keep 8-9 egg-sized potato chips in the oil at the same time. If you think the oil temperature is high (it will change color after frying), you can put more 1-2 tablets to reduce the oil temperature. If you think the oil temperature is low (it can't float for a long time), you can slow down the speed of putting potato chips properly.
7. It's all blown up, and that's it. .
8. Then the fire (the biggest fire) started. Turn the wok over10 for more than 20 times, and put all the seasoning powder down. Stir, turn over the pot, anyway, let him all taste. Pour it out.
Question 5: How to make potato chips so as not to be soft and crisp in a few days! 5 minutes, sliced potatoes, boiled eight times. Water control. Hot fried. After cooking, take it out and cool it for a while. Re-oil, this time look at the color and oil temperature, the second pot is easy to cook.
Question 6: How to fry potatoes? You can fry crispy potato chips, which are tender outside and yellow outside. Ingredients: 500g of potato (yellow peel), 30g of vegetable oil, 5g of salt. Method 1. Cut peeled potatoes into strips with a thickness of half a centimeter and a length of 4 centimeters (or garlic cloves), wash them with clear water, and control the moisture with a colander. 2. Heat the wok, add vegetable oil to heat it, fry the potato chips on medium heat until golden brown, take them out, control the oil to dry, and sprinkle salt evenly.
Question 7: How do French fries become brittle after cooling? Peel the potatoes and cut them into strips half a centimeter square. It was soaked in low-concentration salt water. Put it in the refrigerator and freeze it. When it is completely frozen, you can prepare French fries.
2. Add cooking oil about1/2cm deep to the wok (the more the better). Heat it to 70% to 80% heat (the oil temperature is about 220 degrees, and the middle of the oil mass turns upward), add the frozen French fries and fry for about two minutes until the French fries swell and become Huang Shi.
Pour the French fries into the frying basket and put them in the frying pan. Press the timer button automatically. The time is 2 minutes and 45 seconds at a time. 2 minutes 15 Shake the frying basket so that the fried chips won't stick together.
The oil temperature of the French fries is about 170 degrees, so when the French fries are fried to about 1 minute for 30 seconds, lift the frying basket, remove the oil surface, shake it for about 5 times, fry it in a frying pan for 2 minutes, then control the oil, put the French fries in a container, sprinkle salt at high altitude, and then pour the French fries from this container into another container repeatedly in a waterfall way.
Question 8: How to fry potatoes? Make crisp French fries yourself.
I wanted to eat French fries. I was too lazy to go out, so I dug out some potatoes from the kitchen and cooked them myself.
French fries are very simple, the method is:
1 Wash potatoes, peel them and cut them into strips, 5 mm square. Should not be too fine, otherwise the taste is not good.
2 Add half a pot of oil to the pot. When the oil is heated to 80% heat, add the cut potato chips. Don't put too many chips, because too many chips will stick together.
Turn it gently with a spatula so that the potato chips are heated evenly. At this time, the fire can be smaller and the oil temperature can be maintained.
About 4 to 5 minutes, the potato chips will float after collecting water in the oil pan, and the bubbles in the oil pan will also decrease, and the color will turn golden yellow, so you can go out.
After 4 pots are put on the plate, sprinkle a little salt and delicious French fries will be ready.
Production method:
Add cooking oil about1/2cm deep to the wok (the more the better). Heat it to 70% to 80% heat (the oil temperature is about 220 degrees, and the middle of the oil turns upward), add the frozen French fries and fry for about two minutes until the French fries swell and become Huang Shi. Remove with a colander, drain the remaining oil, and add appropriate amount of salt according to personal taste.
The correct way to make French fries
There are many ways to teach French fries online, but not all of them are correct. I found a correct way to share with you. I hope you will be careful when you act. I accidentally cut my finger while cutting French fries. I hope you can have fun from it!
French fries are delicious and easy to make. Choose seven or eight big potatoes with thin skin and smooth surface. Steam one on the water first. If it smells like marijuana or is soft and sweet, don't. Peel off the skin and cut into thick strips or other favorite shapes, but loyalty' thickness' and' truth' are the only principles of French fries. Soak the sliced meat in salt water for one hour. After soaking, take it out to dry. Remember to take out the water, or it will leak oil when frying.
Prepare a round bottom pot with a hemispherical net. The oil of French fries can be big oil or peanut oil, preferably purified aromatic oil. Using sesame oil can keep the original flavor of potatoes. When frying French fries, the oil should not be too hot, which is easy to fry the French fries; The oil should not be too warm, it is easy to fry hard. Take a chopstick and insert it vertically into the bottom of the pot. When bubbles and oil flowers turn up along chopsticks, the oil temperature is just right This is taught by a chef in Xi 'an, and the effect is very good.
French fries have a trick: fry them together. When frying, put them together, just spread out the pot surface, rather less than more, and let each potato chip soak in it to control the heat; When the French fries are golden and can be fished out, you must move quickly. If you are slow, you will have a black head and a black face. Then fish it out with a sieve.
French fries can be eaten with sesame salt and pepper or ketchup, and they have a unique flavor when eaten alone. Sesame salt and pepper are easy to make. Sesame and pepper are ground with coffee mill, fried with coarse salt particles, turned into powder, and put into wooden pepper bottles for later use. Ketchup will do.
French fries are very simple, the method is:
1
Wash and peel potatoes and cut them into 5 mm square strips. Should not be too fine, otherwise the taste is not good.
2
Add half a pot of oil to the pot. When the oil is heated to 80% heat, add chopped potato chips. Don't put too many chips because too many chips will stick together.
Turn it gently with a spatula so that the potato chips are heated evenly. At this time, the fire can be smaller and the oil temperature can be maintained.
three
About 4 to 5 minutes, the potato chips will float after collecting water in the oil pan, and the bubbles in the oil pan will also decrease, and the color will turn golden yellow, so you can go out.
four
Dish, sprinkle with a little salt, and delicious French fries will be ready.
French fries
manufacturing method
Peel the potatoes, wash them, cut them into strips, soak them in strong brine for 20 minutes, and then drain them for later use.
After mixing flour, rice flour and baking powder, add a little water to make a thick slurry and let it ferment for half an hour.
Pour twelve taels of crude oil into the pot. Boil. Dip the French fries in the batter and put them in boiling oil. Don't burn too much when frying, so as not to burn. When the French fries are fried to golden brown, they can all be picked up and eaten. You can dip it in juice or salt and pepper when eating, which is sweet and delicious.
First, peel the potatoes, cut them into strips and wash them with water. Second, control the surface moisture of potato chips. When the oil temperature reaches 67 minutes, add potato chips (the oil must drown the potato chips). 3. Fry the potato chips for five to six minutes according to their thickness, then take out the potato chips and dry them in oil (which can be spread evenly on oil-absorbing paper or wooden board). 4. After the potato chips are cooled, heat the oil to near boiling, and then put it in the soil ... >>
Question 9: Why does my shredded potato always turn into shredded potato? It's not crisp at all! ! ! ! I won't say anything about the preparatory work ahead. The water should be drained a little.
The main thing is to master the temperature. You must fry it in the fire and take it out.
When the oil temperature is high (8 th and 9 th floors are hot), just fry it once (completely).
Question 10: How can potato chips be shredded, crisp, not fried, and then scalded with boiling water? After the oil pan is heated and fried, add the potato chips and stir fry, which will be very crisp.