There are three ways to make salt and pepper potatoes, one is to squeeze them now, fry them and sprinkle them with salt and pepper, the other is to bake them in an electric baking pan and sprinkle them with salt and pepper, and there is also a skewer. If you have time, the second one is better, the first one is fried, and it is not good to eat them. The third one is carried out at high temperature continuously, which is easy to cause carcinogens. First, the raw materials prepared in advance, 2 potatoes, salt and pepper, cooking oil and pepper, are appropriate. Wash the potatoes, peel them, cut them into 2 cm thick slices, and clean the cassava starch.

After a while, the electric baking pan is boiled, oiled, put in potato pieces, fried with warm fire, fried until golden brown on both sides, put in salt and pepper, and Chili powder, get some onion pieces, and put them into the dish. This is the salt and pepper potatoes that are brown and tender, fresh and spicy, and appetizing. Food: 2 potatoes, a small amount of fragrant lai, appropriate salt and pepper powder, appropriate amount of black pepper, morning pepper ... Practice: wash the potatoes, slice them, put them in a pot and boil them until they are 7 minutes cooked. Then pick it up and drain it for later use. Take the oil pan, put a small amount of oil, pour it into the boiled potato after the oil is hot, stir-fry it slightly ... Wash the potato, and the bigger potato can cut everything with a knife. Because it's too big, the smell can't enter.

(Therefore, it is best to use small potatoes.) After the water in the pot is boiled, put the potatoes in and boil them. Remember to cook them too well before they are delicious. After the potatoes are boiled thoroughly, pick them up and drain them. When the oil in the pot is cooked (important: you must put a lot of oil, which is similar to covering the potato chips), pour in the drained potato chips and stir-fry for a while until all the potato chips have a golden shell on the surface. (Don't use oil at this time, pour out the oil.) Then add salt, chicken essence, pepper noodles and onion. (The onion is to enhance the aroma, but it is also unnecessary.) Take out the pot and set the plate. Potato chips with salt and pepper are not suitable for dry rice, but for rice porridge and potatoes peeled and sliced in summer.

(Thick slices, otherwise they are very easy to separate in the whole process of boiling) Wash cassava starch, use kitchen paper to absorb water, add salt and pickle for 20 minutes. Peel and mash garlic (at least one garlic), fresh cut onion, finger pepper hob. Stir-fry some pepper and garlic in a non-stick pan, then put potato pieces in Chinese fire and boil them, while sprinkling some salt and pepper. Fry until the edge is golden, turn it over and fry, then sprinkle with salt and pepper, until both sides are golden, sprinkle with white pepper, salt and pepper, garlic paste and pepper. Fry until the garlic juice is collected, take it out of the pot and put it on the plate. Sprinkle the onion.