1. Prepare a washed and peeled potato, rub it into silk with a silk board, or cut it into silk with a knife, and then wash it with clear water several times to wash off the excess starch on the surface and control the moisture.
2. At this time, prepare a section of onion and cut it into chopped green onion.
3. Put the dried shredded potatoes into the pot, add chopped green onion, add a spoonful of flour, a proper amount of allspice powder and a spoonful of sugar and mix well, so that each shredded potato is evenly coated with a layer of flour (the flour can be high-gluten and low-gluten, not too much. Finally, add the right amount of salt to taste. Potato shreds are easy to produce salt, and finally add salt and mix well.
4. Turn the pan to low heat, brush a layer of cooking oil, put the shredded potatoes into the pan, then turn the shredded potatoes flat with a spatula, turn on low heat, cover the pan and fry for eight minutes until the bottom is golden, brush a layer of peanut oil on the surface of the shredded potatoes, then turn over and fry for five minutes until both sides are golden.
5, after frying, sprinkle some salt and pepper or cumin and Chili noodles, cut into the size you want, delicious.
Potatoes belong to Solanaceae. From the nutritional point of view, potatoes have more advantages than rice and flour, including comprehensive nutritional components and reasonable nutritional structure, which can provide a lot of heat energy for human body, and have the functions of supplementing nutrition, nourishing stomach and relaxing bowels, diuresis and detumescence.