Today, I'd like to share with you this spicy dry pot potato chip, which is a dish we often see in Sichuan cuisine restaurant. It's my favorite dish, and it's also the best dish for northerners. The weather has been cold and delicious in recent days. Cooking is simple and easy to learn. Let's study together!
Seasoning: potatoes at will, Pixian bean paste, chives, salt, garlic, soy sauce and Chili powder. Cooking process: 1. Peel potatoes and wash them. 2. Cut them into symmetrical thin slices, not too thin. Add water to the pot, bring the water to a boil, then put the potato chips in and scald them for 20 seconds. Cooking takes a long time. Fry the potato chips on both sides and set aside. 4. After the oil in the pot is boiled, add garlic, a proper amount of Pixian bean paste, and some pepper particles to stir fry for fragrance. 5. Pour the fried potato chips into the pot and stir well, sprinkle with appropriate amount of Chili powder and stir well, then put them into a spicy dry pot, sprinkle with onions and sesame seeds, and light the alcohol stove.
Cooking tips: 1. In terms of appearance design, plump potatoes are generally chosen. This kind of potato is easy to peel, and it is not conducive to the residue of stains, which can ensure environmental hygiene. 2. In appearance, you must choose potatoes with dry skins. If the surface is wet and there are signs of wetting, you don't need to buy it. These potatoes are not only not delicious, but also not fresh. 3. Perfect and safe potatoes generally have bright yellow skins and balanced colors. If the skin is emerald green or some areas are green, you can't buy it. 4. When selecting potatoes, if the skin is damaged or half of the potatoes are cut off, it is best not to buy them, which may be the sprouted or moldy parts cut off by the merchants.