Today, I will share with you this spicy dry-pot potato chip, which is a dish we often see in Sichuan restaurant. It is my favorite and best dish for people in the north. In recent days, the weather is cold, and it is delicious. Cooking is very simple and easy to learn. Let's learn it together!
Seasoning: potatoes are optional, Pixian bean paste is appropriate, chives are appropriate, salt is appropriate, garlic is appropriate, soy sauce is appropriate, and Chili powder is appropriate. Cooking process: 1. Peel potatoes and wash them. 2. Cut them into symmetrical slices, not too thin. Add water to the pot, boil the water, then put the potato slices in and scald them for 20 seconds. When scalding for a long time, it will take 20 seconds. Fry the potato chips on both sides and reserve them. 4. After the oil is boiled in the pot, add garlic, appropriate amount of Pixian bean paste, and some pepper particles to stir-fry for fragrance. 5. Pour the fried potato chips into the pan and turn them evenly, sprinkle with appropriate amount of Chili powder and turn them evenly, then put them into a spicy dry pan, sprinkle with onion and sesame seeds, and light an alcohol stove.
Cooking tips: 1, generally, plump potatoes are chosen in appearance design, which is convenient for peeling and is not conducive to the residue of stains, thus ensuring environmental hygiene. 2. In appearance, you must choose potatoes with dry skins. If the surface is wet and there are soaked marks, you don't need to buy them. These potatoes are not only not very delicious but also not fresh. 3. Perfect and safe potatoes generally have bright yellow skins and balanced colors. If the skins are emerald green or some areas are green, you can't buy them. 4. When choosing potatoes, if you encounter potatoes whose skins are damaged or cut off by half, it is best not to buy them, which may be part of the sprouting or mildew cut off by the merchants.