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Teach you to cook fried potatoes at home, without baking or frying. They are delicious and delicious, and you can eat them immediately.
As a person who likes potatoes very much, all kinds of vegetables and potatoes are delicious together. In particular, the potato chips made by this frying method are more delicious, fragrant and delicious, and it is also a very simple and easy-to-use dish.

When it comes to cutting potatoes, everyone will definitely think of it as a great test of knife skills, but when making fried potato chips, there is no such skillful step. You can cut them into large pieces or thick ones. If it's very thin, fry it directly. If it's a little thick, you can cook it first and then fry it, no matter how convenient it is.

I learned how to pan-fry potatoes. The first two times, my family robbed all the bowls. But I always felt a little dissatisfied, and I improved it myself, that is, adding it before frying in the pot. In this case, it refers to starch. Wrap the potato chips in a layer of starch and then fry them in the pan. The family members of the potatoes made in this way are clamoring to eat them at intervals. Let's talk about the specific methods. When making fried potatoes, add some "it", which is crisp and refreshing, and the family members are clamoring to eat them at intervals.

ingredients:

4 potatoes, 1 tablespoon of bean paste, 3 cloves of garlic, 3 shallots, 1 tablespoon of white sesame seeds, and appropriate amount of starch

Practice:

1. Prepare materials

2. Slice potatoes

3. Boil the water, put them in potato chips, cook them for one minute, take them out and drain them, and prepare a plate, which is filled with appropriate amount.

5. Put in potato chips, and add two spoonfuls of soy sauce when it is almost cooked.

6. Sprinkle sesame seeds and shallots before cooking, and get it done.

Tips

There must be a baby asking, do you need to add salt?

well, because the bean paste is salty, and two spoonfuls of soy sauce are added, you can leave the salt out. But if your taste is heavy, forget it!