What should I add to fried potatoes so that they won't burn? What does a chef do? After the potatoes are cut, soak them in cold water and wash off the starch. When frying, just put some vinegar in the pot to avoid burning it. Stir the chopped potato pieces with some salt, or soak them in salt water for a while without sticking to the pan. When frying potato chips, vinegar can prevent potato chips from burning, decompose toxins in potatoes, and make the color and taste suitable. When frying potato chips, put oil in the pot, put a little salt in the oil, and put the potato chips in the cigarette, so as not to stick to the pot. Potato chips can also be fried in high-temperature oil for a few seconds, and the non-stick pan is more delicious. Don't fry potato chips too badly, just 8.9 points, and the taste is better.

How to choose delicious potatoes? First of all, look at the surface of the potato. The skin of the potato looks smooth. Most of these potatoes are light yellow and a little white when cut. This potato is slightly watery and not so "smooth" in our dialect. We call it "water potato" here. Secondly, there is a kind of potato, the surface is not so smooth, and the inside is dark brown after cutting. This kind of potato is relatively flat compared with "water potato" because of its unsmooth surface. Locals also call it "hemp potato" or "flat potato". "Noodles and potatoes" are very popular in the market because of their delicious taste.

Potatoes have great uses and nutrition. The starch we usually use is extracted from potatoes, and corn starch can be used to make vermicelli, sweet potato vermicelli and so on. Eating potatoes can promote gastrointestinal digestion, and eating potatoes is easy to make people feel full. Potatoes can be fried, steamed, stewed and fried, and they can be eaten in various ways. Peel the potato and cut it from the middle first, so that the cross section of the potato can be placed on the chopping board smoothly, and it is easy to cut when cutting potato chips, but not easy to cut your hands.

When cutting potato chips, you should not cut them too thin. Potato chips that are too thin are easily broken when fried, and they taste bad. Just cut the potato pieces as thick as a dollar coin. After cutting, soak the potato pieces in a cold water basin, which is the most critical step for frying potatoes without pasting the bottom of the pot. Because the starch on the potato surface is soaked and then fried, it will not paste the bottom of the pot, and the potato pieces are easy to taste. When frying potato chips, take them to the plate first, control the water and then fry them. As long as you do it right, you will find them delicious and won't burn the bottom of the pot.