Buckwheat chips are made by cutting buckwheat into small pieces and frying them at high temperature. Buckwheat chips are a special food made from buckwheat flour in Yunnan. They are usually fried in hot oil until crisp and eaten. They are both medicine and food, and their nutritional value is higher than sweet buckwheat.

To make tartary buckwheat slices, the tartary buckwheat powder should be kneaded into dough, then processed into small slices and dried and preserved. When you need to eat, take it out and fry it in hot oil until it is crisp and fluffy (fried tartary buckwheat slices are also called tartary buckwheat crispy rice).

It is not difficult to fry tartary buckwheat slices. First, pour enough cooking oil into the pot. When bubbles appear in the pot, take a small amount of tartary buckwheat slices and start frying them in the pot, and turn them over with chopsticks.

Key points of fried tartary buckwheat slices

First, you can't wash the tartary buckwheat slices before cooking, let alone soak them, otherwise the fried tartary buckwheat slices will not be crisp;

Second, when cooking, you must master the oil temperature of tartary buckwheat slices, and you can cook when you see bubbles in the oil pan;

Third, it should not be fried for too long. When the surface of tartary buckwheat slices turns brown, take them out quickly to prevent frying.