Compared with tender cucumber, cucumber is not so crisp and tender in taste, but a little more tough and a little natural sour. Especially in restaurants, it is delicious with high ordering rate all year round. Another plate of old cucumber between big fish and big meat is really appetizing. Some people even prefer to eat this old cucumber, which is often used by farmers in Northeast China to fry potato chips. Sour taste is really attractive.
Production materials: half an old cucumber, one potato, four cloves of garlic, four or five dried red peppers, 20 diced peppers, and proper amount of salt, vinegar and chicken powder.
Production practice:
1. Peel the old cucumber, remove the pulp and slice it for later use;
2. Peel and slice potatoes, soak in water for 10 minutes, wash off excess starch (so that the fried potato chips will be crisp and not stick to the pan), and control the clean water for the first five minutes;
3. Chop garlic, cut two dried red peppers into small pieces, and soak the rest in a small bowl for a few minutes (it is not easy to paste when frying);
4. Add oil to the wok and add cold oil to the pepper. As the oil temperature rises, the pepper will have a fragrance. Remove the pepper, add dried pepper and half minced garlic, stir-fry until fragrant, and add a little white vinegar (this will also keep the potato chips crisp). When the potato chips become transparent, pour in the old cucumber slices, add salt, add appropriate amount of white vinegar, stir fry evenly, and transfer.
Through the introduction of this article on the practice of frying cucumber with potato chips, I believe that all housekeepers should know how to make this kind of food. We want to make delicious potato chips and fried cucumbers in our lives. As long as we slice the potatoes and fry them with the cut cucumbers, it will be relatively simple.