Dry pot is a cooking method of Sichuan cuisine, but compared with hot pot, soup has less flavor and more flavor. First fry the vegetables in advance, put them in an iron pot, and then heat them with low fire to prevent them from getting cold. It tastes very good.
There are many kinds of dry pots, such as vegetarian dishes, dried cauliflower, thousand pages of dried bean curd, dried potato chips and so on. It's rich and delicious. My favorite food is dried potato chips. Potato is a kind of cheap food, rich in nutrition and varied in eating methods. The most important thing is that it is cheap, and you can eat it whether you have money or not.
Eat more potatoes in summer. Potatoes contain protein, vitamins, sugars, minerals, dietary fiber and other nutrients. Its protein is basically the same as the human body, and it can be almost completely absorbed.
Potatoes are rich in trace elements, including calcium, iron, zinc, potassium, magnesium and sodium, as well as vitamin C and B vitamins.
Summer is a good season to lose weight. If you want to lose weight, you can eat more potatoes. Potatoes only contain 0. 1% fat, which can not only control fat, but also accelerate the metabolism of excess fat in the body. There are too many ways to eat potatoes, such as frying, frying, boiling, frying and baking. Dry potato chips are very popular.
How to make potato chips in a frying pan? Just fry the potato chips first, and then put them in the dry pan? All wet. Why isn't the food in the restaurant delicious? This is the wrong way.
Let's share with you the restaurant practice of dry pot potato chips. Friends who like to eat quickly learn to ensure that your appetite is wide open.
Griddle potato chips
Prepare fresh potatoes, shallots, green peppers, salt, cooking oil, soy sauce, oyster sauce, white sugar, bean paste, starch, cumin powder, Chili powder and cooked white sesame seeds.
working methods
Step 1: Wash the potatoes, peel them and cut them into 5 mm chips. When making potato chips in a dry pan, don't cut them too thin, or they will rot easily. Wash potato chips with clear water and drain. Remove seeds and pedicels from green pepper and red pepper, wash and cut into large pieces. Slice garlic and shred leek.
Step 2: Add some sweet potato starch to the potato chips and mix well by hand, so that each potato is covered with a thin layer of starch.
Step 3: Pour a proper amount of oil into the wok, heat it to 60%, pour in potato chips and fry until the color is golden, and take out and drain the oil. Then burn the oil to 80% heat, fry potato chips 10 second, take out and drain the oil. Pour in the Chili pieces and fry until yellow. Take out and drain.
Step 4: Take another pan, add appropriate amount of oil, add garlic slices and shallots and stir fry until fragrant, add a spoonful of bean paste and stir fry until fragrant, add light soy sauce and stir fry until fragrant, add potato chips and peppers, sprinkle with white sugar, cumin powder and Chili powder for seasoning, add chopped green onion and white sesame seeds, stir fry quickly for half a minute, and let potato chips be wrapped with seasoning.
Step 5, put the shredded onion at the bottom of the dry pot, pour the potato chips into the dry pot, and heat them with low heat, so that they can be eaten directly without the dry pot.
The potato chips cooked in the dry pot are crispy outside and soft inside. They taste hot and spicy, especially when they are eaten. They smell better than meat. Like friends, please try it.
The chef has something to say.
People love to eat dried potato chips, mainly because of their taste and taste. When making them, we should pay attention to the following aspects:
① Try to choose yellow potato for potato chips, which has high starch content, crisp outside and soft inside after frying, and tastes particularly good. Pay attention to the thickness when slicing. Cook the thick ones and fry the thin ones. 5 mm thick is the most suitable.
The potato chips are not directly fried, so they need to be fried again. When frying, the oil temperature should be high, and the oil temperature should be too low. The potato chips are not crisp or greasy. If you want it to taste crisp, you have to fry it again. Pepper slices also need to be fried, which shortens the frying time and tastes fragrant and crisp.
3 if you want to look good in color, bean paste is indispensable, and you must fry it in red oil.
Cumin powder and Chili powder are the key to the taste of this dish. After adding, stir-fry for a while, mix the seasoning evenly, and the taste is more intense.