Sichuan and Chongqing region of home cooking, it is not the traditional sense of home will be slightly battered potatoes fried potatoes of the kind of pot pot potatoes, but a very Sichuan characteristics of the traditional food snacks. The pot potatoes are characterized by a crispy exterior that tastes like a pot, but the interior is filled with the flavor of potatoes and a soft, runny texture, making them very tasty.

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Potato Potato Cooking Tips

1, Potato Selection

Potato varieties have many different varieties of different varieties of the difference is mainly in the starch content, to do the pot pot pot pot pot pot pot pot potatoes are recommended to choose more potatoes starch content of the red skin and yellow potatoes, so that the frying out will be crispy on the outside and the inside. So that the frying will be crispy on the outside and soft on the inside, the taste is also better.

2, frying skills

Frying is the key to potatoes, potatoes to be fried to the exterior as crispy as potatoes need to go through three processes: the first high-temperature deep-frying high-fire, deep-fried potatoes have been slightly crispy; the second low-fire frying, deep-fried potatoes inside completely cooked; the third continue to high-fire deep-frying, potatoes will be completely crispy outer skin.

3, seasoning ratio

Now on the market potatoes have a variety of flavors, sweet and sour flavor, spicy flavor, sweet and sour spicy flavor, barbecue cumin flavor, fresh pepper flavor, tomato flavor, hot and sour flavor, etc., a variety of flavors lies in the different ratios of the sauce seasoning, you can according to their own preferences for the deployment.

The above is what I share today, I hope it can help you.