Potato chips are snacks made by peeling, slicing, frying or baking potatoes and adding seasonings. Potato chips can capture a large number of people's taste buds in taste and taste, so they become the first choice snacks for people to chase dramas or play games. In the puffed food industry, potato chips are definitely the best among them, occupying a pivotal position, and its popularity can be imagined.
Many people think eating potato chips is addictive. As long as you open it, you can basically kill one pack at a time. In fact, it's not that potato chips are addictive, nor that you have poor self-control. The real reason is that your brain has been "trained" When people eat every potato chip, the brain activates a structure called nucleus accumbens. This structure is called nucleus accumbens, which controls the "reward" mechanism of the human body. As long as we eat fat and carbohydrates, it will trigger the brain and release the "dopamine" that makes people happy. The combination of salt and fat in potato chips will not only make food delicious, but also temporarily make the body's mechanism of controlling fat intake disappear. This is why when eating potato chips, there is always a feeling of not wanting to stop, which eventually leads to excessive fat intake, and the result is to gain weight.
Every potato chip has the support of food technology from the proportion of ingredients and the sound of the last entrance, so that every potato chip can be presented to people in a perfect posture, and then accurately "hit" the taste buds of foodies. In fact, this delicious food can be easily made at home. Although not as thin as cicada wings, it tastes a little crisp, and the most important thing is that it is safe to eat.
Ingredients: potatoes, cooking oil, barbecue dipping sauce.
Specific practices
(1) Prepare two potatoes, clean them, peel them, and rub them into even slices with a slicer. The thinner the better, if you have a good knife, you can cut it directly into pieces.
(2) Put the cleaned potato chips directly into clean water, wash them several times, and wash off the excess starch until the water becomes turbid, so that the fried potato chips will taste more crisp.
(3) After half a pot of water is boiled, turn to low heat, and put the potato chips into the pot and cook for two minutes, without waiting for the water in the pot to boil. Blanch with boiling water, so that it will not oxidize and turn black during drying. The potato chips themselves are very thin, so they don't need to be cooked for too long to prevent them from boiling.
(4) Take out the cooked potato chips in cold water, then put them neatly on a shelf ventilated up and down, and dry them in the sun for about one morning. Or it can be dried in an oven at 60℃ for about 3 hours, but it consumes a little power.
(5) Now that it's dry, it's enough, without any moisture. Although potato chips become a little curved, they will expand a lot after being fried.
(6) Pour the oil into the pot. The fire burned the oil to 70% to 80% heat, and the oil temperature was about 170℃. Then turn to medium-low heat. If you are not sure about the oil temperature, put a potato chip down to prove that the oil temperature is just right.
(7) Then you can start frying. Grab a handful of dried potato chips and put them in the oil pan. They will swell and float in an instant, about 3 seconds. All potato chips will be taken out immediately after being slightly colored, and the residual temperature will make the potato chips continue to change color. Because potato chips are thin, there is no moisture after drying, and they will zoom if fried for too long.
(8) Pour the fried potato chips into a large bowl. Because the potato chips we make are fried after the chips are dried, which is very different from direct frying. Directly fried potato chips are still the same, which will inhale a lot of oil. Although it will swell a lot after drying, it only lasts for 3 seconds, and high-temperature fried food generally absorbs little oil.
(9) After all frying, put seasoning according to your own taste. I just sprinkled the barbecue dip. You can also directly sprinkle a spoonful of salt and cumin powder and mix well.
Our home version of potato chips is ready. The potato chips made by ourselves have a strong potato flavor and taste crunchy. Because the frying time is short, they are not greasy at all. Sun-dried potato chips are relatively dry, not easy to deteriorate, can be sealed and stored, and are particularly convenient to eat and fry. It's good to catch up with the drama as a snack. Personally, I think it's more delicious than the potato chips bought outside, so I simply don't add them. Everyone must remember to try it!