Hey, hey, have you found your own reason to eat? Perhaps it is the main reason for the cold temperature, and recently it can be said that the appetite is wide open! Some fuel oils eat a lot of salty ingredients! Yesterday, I unlocked the processing method of a very small dry pot potato chip! Seriously, potatoes are very good. Delicious, very suitable for everyone's taste.
In fact, this is also the n th spicy griddle dish I made this year! Not long ago, I made some dried cauliflower, dried bean curd and spicy griddle. Cooking so many spicy dry pot dishes, only potatoes are comfortable to eat, feeling like meat, very fragrant! Deep-fried potatoes, which are brown and tender, are wrapped in thick juice and eaten at one bite. They are soft, waxy and a little spicy. If it is accompanied by a bowl of hot white rice, it will definitely be full!
Put the potato pieces from the pot into the pre-heated stone pot. When serving, the cauldron sizzles and feels just right, just like love, with endless aftertaste and long lasting!
I don't like making potato chips with meat in a frying pan. If you want to get some meat, it's good to add pork belly or sausage bacon. Here are the detailed methods. Let's see ... Need food: pumpkin 400g, pepper 30g, 15g garlic platform, 1 spoon hot sauce (the method is at the end of the article), 1 spoon soy sauce, a spoonful of salt, sesame seeds, pepper 30g, a spoonful of douchi, ginger and garlic.
Peel the potatoes and slice them. Wash the cassava starch inside, soak it in clear water for 20 minutes, and drain the water. Boil the oil in the pot for 6 minutes, add the potato pieces, fry thoroughly, fry until golden yellow, and remove for later use. Add a small amount of vegetable oil to the pot, add pepper, water lobster sauce, onion and garlic before the oil is burned, and then add hot sauce to stir fry until fragrant.
Step 2, add soy sauce and stir-fry until it tastes like soy sauce, then add diced pepper and garlic and stir-fry with slow fire. Finally, pour in potato pieces, add salt and sugar to taste, stir well, immediately take out the pot and put it in a boiling stone pot.
Sprinkle sesame seeds on it and you can have a big meal. The dry pot of potato chips is ready. Summary of technical points: Try to choose smaller potatoes with the same size. Then there is the case of cutting, which should be thin and symmetrical. Generally speaking, about 0.3-0.4 cm is enough. Then there is the situation of frying, the temperature is high, and it can't be stirred immediately after entering the pot. Don't roll until it's set. When it is penetrated, it can be fished out.
The third step, when the pot is taken out, the water lobster sauce and pepper should be fried thoroughly. In addition, if you like spicy food, you can put more dried Chili or add a little Chili powder. Pay attention to when seasoning, hot sauce, soy sauce and water lobster sauce are all salty. So don't put any more salt when cooking, in case it is too salty to eat.
Everyone must eat this kind of potato often, because it is rich in nutrition! Make him into a dry pot of potato chips, which is more fragrant than raw pork, fragrant and spicy, and very comfortable! In addition, the cost of this dish is not very high. Last week, I bought potatoes at 80 cents a catty. They are bigger 1.5 yuan. Please have a look when you are free!