But if we distinguish the thickness of potato chips, I think we should cut them thicker, because cutting them thicker can give us this taste, which is similar to the ingredients. To make braised potatoes, you must cook them in a pot. First, you need to fry them. Slices are too thin, they will rot in the pot and are not suitable for stewing potatoes. Cut it into slightly thicker slices, and it may taste better if you fry it in a pot.
To make braised potatoes, I want to emphasize one point here.
Be sure to use yellow potatoes. White potatoes are usually made of potato starch. Yellow potatoes can be braised in brown sauce or burned in grass, which is more delicious and the color is better. Generally, we choose yellow potatoes in restaurants. Cooking braised potatoes in a restaurant is different from cooking braised potatoes at home. You can add a little meat to the braised potato, or add a little ribs and the like, so that when you eat it, it will have a smell of meat, which will be more delicious, just like braised pork and potatoes, and it is also a very delicious food.
Let's talk about the method of braising potato chips.
Because it is braised in brown sauce, the sauce is the key. Then the cutting method of potatoes is also particular.
? Ingredients: 2 potatoes, 30ml braised soy sauce, aged vinegar 10ml, 5ml cooking wine, 80ml water, 5g sugar 15g chicken essence.
? Practice 1, slicing method: wash potatoes, peel and slice them, not too thin (to avoid crushing) and not too thick (potatoes are difficult to cook), slice them in clean water, and some salt and a few drops of vinegar can be added to the clean water (to remove excess starch).
2. Mix sauce: Mix braised soy sauce, aged vinegar, cooking wine, sugar, boiled water, salt and chicken essence into braised sauce, and the dosage can be increased or decreased according to personal taste.
3. After the pot is heated with hot oil, pour in the drained potato chips and stir-fry for 3 minutes, then pour in the prepared braised sauce.
4. Bring the fire to a boil and turn to medium heat until the juice is collected.
5. finally, add onion and a little chicken essence to taste, so that the braised potato chips are finished ~
Pay attention to tips
1, it is best to use rock sugar powder as the sugar in the braised juice, and the hanging juice is bright, but if it is too much trouble, ordinary sugar can also be used.
2. Braised soy sauce can also be replaced by soy sauce, but aged vinegar cannot be replaced by balsamic vinegar.
3. It's better to add a spoonful of oil to fried potatoes than usual. Oily potatoes should not be fragile.
It's best to taste the braised sauce after it is adjusted. After the taste is ideal, pour it into the potato without any seasoning in the middle.