1. Take the potato tart as an example, first of all, peel the potatoes, clean and put them into the water and set aside (please add a small amount of salt in the water to prevent the potatoes from oxidizing and turning black)

2. Use the potato tart machine to cut the potatoes into spiral slices, put on the bamboo skewers and pull the spread, and then set the shape of the tart to be deep-fried.

3. Dip the potato tartlets into the coating powder

Dip the potato tartlets evenly into the coating powder

4. Dip the batter powder

Mix the potato chip batter powder into the batter according to the ratio of 1 powder: 1.5 water (please strictly follow the weight ratio to complete). Will be over the good dry powder potato tower into the pulp powder dipping ~ ~

5. deep frying

Mantle shortening into the pot, the oil temperature to 160 degrees, pre-frying for the first time, has been the surface of the potato tower popped up the skin counted as good, out of the pot one by one, placed into the square plate to attract customers to buy.

When the customer to buy, 170 degrees oil temperature frying the second time, 2-4 minutes, so that the surface is more crispy, out of the pot can be.

6. Rich flavors, seasonings, according to customer demand, outside the sprinkle of cheese, cumin, Brazilian barbecue, seaweed, salt and pepper, sweet and sour, spicy, cream, tomatoes, strawberries, onions, braised beef, scallions, ribs, Korean kimchi, lemon, mustard, five-spice, garlic, black pepper, pepper, dozens of flavors. To meet the needs of customers with different tastes and different consumer groups.

7. Squeeze sauce

Outside the squeeze salad dressing, ketchup can be sold