When frying potato chips, you need to pay attention to the method and seasoning. First of all, you need 500 grams of potatoes, about 0/000 grams of vegetable oil/kloc, and a proper amount of salt, monosodium glutamate and pepper. We need to cut peeled potatoes into 1.5 mm thick discs, and then soak them in cold water. At the same time, we need to wash off the starch of potato chips, then drain the water for later use, and mix salt with monosodium glutamate and pepper for later use. After the wok catches fire, we need to add cooking oil and heat it until the oil smokes. We sprinkle potato chips and fry them with high fire. When the potato chips are hard, you can turn the heat down, then gently stir them until they are golden yellow and crisp, and then sprinkle with the mixed salt to eat.

How to make the sauce for potato chips?

When eating potato chips, sauce is a must. First, we wash the shallots and then cut them into chopped green onions for later use. Millet peppers also need to be cut for later use. Cut ginger into Jiang Mo and set aside. Garlic needs to be made into minced garlic for use. We put the cut ingredients into a bowl, add Chili powder, then heat the oil in the pot, then pour all the ingredients in the bowl into the pot and stir-fry until the fragrance overflows. Then add soy sauce, oyster sauce, sesame oil, sesame sauce and vinegar and put them back in the bowl. Then choose to add millet pepper and sprinkle sesame seeds to make it. When eating, all we have to do is dip the fried potatoes in this sauce. It tastes very good.