Stir-fry that pile of pots. Choke the pot with onions first, then fry the potatoes. The water will soon disappear.
Put some salt, not chicken essence. Fried for a long time.
When potatoes turn dark yellow, take them out. But you can't make mashed potatoes. Eat them with a spoon. It's delicious.
Question 2: Why do my fried shredded potatoes always stick together like paste? To sum up:
1. The shredded potatoes are thicker.
Wash the shredded potatoes with cold water, soak them in water, put some salt and vinegar in the water and wash them several times.
There are different opinions about the fire. Some people say that the fire is about to explode, and some people say that small fires can only be tried by themselves.
Put more oil.
Put some water on it.
There are also a few people upstairs who are very nice and have their own unique style to praise.
Question 3: I would like to ask what kind of starch, such as corn, wheat, potatoes, etc., is used to make the adhesive, commonly known as paste, which has the best performance and adhesion? Wheat starch has a high viscosity, and many paper makers order wheat starch in Ruimai Jiahe.
Question 4: How to heat the squeezed potato juice? Is it a sudden fire or a small fire? Low heat
Potato juice is easy to make. Peel and chop 200 grams of potatoes first, and then squeeze them into potato juice with a juicer. Then put the squeezed potato juice into a pot and cook it on low heat. When the potato juice becomes thick, add some honey, stir well, and put it in a bottle to preserve the chicken.
Radish juice can be drunk raw.
Question 5: The simplest way to eat mashed potatoes is to eat them directly.
Question 6: How to design creative food is simple and complicated. Mainly according to people's tastes and their own raw materials for creativity.
I remember reading such a message on the Internet:
It's about the creativity of the squad leader of military logistics cooking. They have a hard life in a post in * * *, and raw materials are in short supply, so they can only use existing potatoes. In the case of insufficient raw materials, we use our brains to process potatoes into "chicken, duck and fish", that is, cook potatoes, then make them into paste, then finalize the design and then fry them. As a result, the soldiers ate happily.
Question 7: Which great god knows how to make the starch paste bigger when cooking the hanging dishes such as pot-fried meat and stir-fried meat! ! I have carefully studied the problem of oil leakage from pot meat and meat loaf before. At first, it was the same as in your photo. Later, I went to the restaurant and asked the master to know that this was very popular.
The first one is to use corn starch or other miscellaneous grains powder to hang paste, then add water (more water is appropriate) and soak for a period of time until it precipitates again. Otherwise, your picture will appear like this, hanging in some places and not hanging in some places, with different thicknesses, potholes and softness, not to mention crispness.
The second is to master the ratio of water to starch. For example, the paste used for pot meat should be thinner. That is to say, after the water starch is precipitated, less water is poured out, and then it is better to dilute it and drop it down. I.e. uniform and thin. Stir-fry at 70% heat for a while, and it will be crispy outside and dry inside. The meat cake should be hung thicker, that is to say, after precipitation, all the water on it should be poured out, leaving only the sediment below and then blending. The meat pieces should be stirred in it, hung thick and fried in a 70% hot oil pan until golden brown. Only in this way can we focus on the outside and be tender.
When you hang the third sticker, you should pay attention to sufficient oil and control the oil temperature at about 70% heat. It is when a large amount of oil fume begins to appear, otherwise the oil temperature is not in place, the paste will not deteriorate immediately, nor will it be uniform, and it must be soft. There is not enough oil. There must be something that can't be fried. One side is burnt and the other side is not fried. And if the amount of oil is too much or the oil temperature is too high, then the heat is too great, and finally the external coke is produced. It doesn't taste good
Finally, try a few more times and don't lose heart. You will get the hang of it.