Potatoes are a kind of food that people often eat. They are all cooked in the south, but they are used as staple food in the north. Potatoes have a high starch content, but they are eaten differently in different places. Potatoes are eaten in most places, and there are many ways to make potatoes, such as hot and sour shredded potatoes and stewed pork ribs with potatoes. But when eating potatoes, you should also pay attention. Potatoes with buds can't be eaten. If you eat them, it will cause poisoning. Therefore, when you buy potatoes, you should choose carefully and choose fresh ones without buds.
The most common potatoes are fried shredded potatoes and potato chips, but when frying potato chips, many friends found that their fried potato chips are too hard, and they have been fried for a long time. Why is it not soft? The reason is also very simple, that is, the potato chips we cut are too thick. If the potato chips are not cut thin, we have to do one more step before cooking, that is, blanch them, and cook them until they are 80% ripe before frying them, so it is easy to fry them.
Here's how to make this dried shredded potato.
Stir-fried shredded potatoes
1. First, we prepare a potato, peel it clean, then cut the potato in the middle, then change the knife and cut it into even slices, and soak it in clean water, which can prevent the potato from oxidation and blackening.
2. Prepare half an onion, cut it into shreds first, then cut it into small grains. One piece of green pepper and one piece of red pepper are also cut into small grains for color matching. After a few pieces of garlic are scattered, they are cut into minced garlic. Two shallots are cut into chopped green onion and put together with minced garlic.
3. Then take out the soaked potato chips, control the water, put them into a pot, grab a handful of corn starch and stir it evenly, so that the starch can evenly wrap the surface of the potato chips, which can absorb the water on the potato surface, not only to prevent oil splashing during frying, but also to make the potatoes more crisp.
4. After the ingredients are ready, we start to fry potatoes, and pour an appropriate amount of vegetable oil into the pot. When the oil temperature is 50% hot and the oil surface smokes slightly, put the potato chips into the pot, turn on a small fire and fry slowly for 2 minutes. During this period, we keep shaking the wok and gently push the potato chips with a spoon to make them evenly heated. After 2 minutes, all the potato chips float, and when the surface is golden and crisp, pour them out to control the oil.
5. Leave the bottom oil in the pan. After the oil is heated, add a few prickly ash and dried chilies to make them smell spicy. Keep the fire low to prevent the chilies from being fried. Pour the chopped onion and ginger, stir-fry until fragrant, then pour the onion, stir-fry the pan quickly, stir-fry the onions until raw, then pour the potato chips with oil control into the pan, stir-fry them evenly, and then season.
6. Add 2 grams of salt, chicken powder 1 g, sugar 1 g, and cumin powder 5 grams, then sprinkle a handful of white sesame seeds and pour in 5 grams of Ming oil. Ming oil can make the dishes moist and shiny, turn to a big fire, quickly tip the pot, add flavor to the ingredients, and then take them out of the pot and put them on the plate.
Well, this crispy and delicious dry fried potato chip is ready, so friends who like it should try it quickly!