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Where is the dish of potato chips in the griddle? What is the production method?

What is the food characteristic of dry pot potatoes? How should beginners control themselves at home? In fact, it is a very convenient choice to use electric hot pot for cooking afterwards. Let's take a look at the specific methods. Then we started cooking, and everyone habitually cooked a sauce for cooking. When you have it at home, it is very good, and if you don't, it doesn't matter.

Dry-pot potato chips are a famous dish of Han nationality. The main ingredients are potatoes and a proper amount of pork belly. Slightly fried potato chips are burnt outside and tender inside. You can also add spices such as pepper according to your own taste. Dry-pot potato chips are a traditional famous dish in Sichuan and Chongqing. The key is to use potatoes, pork belly and peppers as specific foods, and to cook English with vegetable oil, onion, ginger and garlic. It tastes delicious and spicy, and it is a delicious dish to eat. The first step is to prepare the materials. Key food: 2 potatoes, 1g green bamboo shoots, 3g carrot, 2 pieces bacon sausage, 1 pepper and 2 small peppers can be selected. Auxiliary materials: appropriate vegetable oil, 3g bean paste, 2g white sugar, 1ml rice wine and appropriate sesame oil.

peel potatoes, wash them in cold water, cut into thick slices of .3cm, soak them in cold water for a while, and then rinse off cassava starch with water. Pork belly is washed and sliced, red millet pepper is washed and chopped, and millet pepper is washed and cut into rings. Ginger is washed, peeled and cut into diamond-shaped pieces, garlic is cut into small pieces, leek moss is washed and cut into sections, celery is washed and cut into inch sections, and onion is peeled and cut into shreds. Heat the pot, pour in the appropriate cooking oil, heat it to 5%, and put it in the drained potato pieces. If there is water, it will spill oil, so be sure to drain it. The water temperature should be about 5%, otherwise it is very easy to soak up oil. Fry until the potato pieces are golden, and pick them up and set them aside.

leave a little oil on the pot to saute the pork belly slices, stir-fry them with slow fire until they fade, and then add ginger and garlic to saute. Cook rice wine, stir-fry red millet pepper and beauty pepper, stir-fry chili oil with spicy sister sauce and spicy sauce, stir-fry until fragrant, stir-fry potato pieces after fragrant, stir-fry evenly with fire, add salt, chicken essence and monosodium glutamate seasoning, add spicy fresh dew, stir-fry again, so that all potato pieces are evenly wrapped with seasoning. Wipe the dry pan, put shredded onion and celery into the bottom of the spicy dry pan to make a bottom, put fried potato pieces on it, sprinkle a little Chili oil, sprinkle a little sesame and chopped green onion and serve. Characteristics of dishes: strong spicy flavor, smooth potatoes, stimulating taste buds, and suitable for serving.