I have eaten flavored eggplant and flavored oil-splashed noodles, but have you ever eaten flavored oil-splashed potato chips?

The "flavor" mentioned here refers to the ingredients that break through traditional cooking techniques to create dishes with different flavors. The special feature lies in the innovation of ingredient production and unique taste. The flavored oil-splashed potato chips mentioned today are such a delicious dish.

We usually cook with potatoes, mostly stir-fried, stewed or mashed. The taste is similar. But when it comes to "flavor", many people can't do it. Different flavors can be changed through the hands of chefs. As long as you master the cooking methods and techniques, you can still make delicious food.

The cooking method of this flavored oil-splashed potato slices is neither frying nor stewing. It is similar to the method of "cold salad". First, the potato slices must be boiled in boiling water, then the sauce is prepared, and finally poured on the potatoes. Mix well on the slices. The potato slices are crispy, mixed with the spicy taste of the sauce. Simply mix well and season. The more you eat, the more delicious it becomes. It really has a lot of flavor. Let me share with you how to make potato chips with flavored oil.

---Flavored Potato Chips---

Features: The potato chips are crispy and tasty, the sauce is spicy and salty, it tastes crunchy, appetizing and goes well with rice

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Main ingredients: 4 potatoes

Ingredients: 2 chives, 2 garlic cloves, 1 small piece of ginger

Seasoning: chili sauce, dried Sichuan peppercorns, sugar; light soy sauce, Edible vinegar, oil, salt

---Food steps---

①: Wash and peel potatoes, cut into thin slices (the thinner, the better); cut chives into sections (Separate green onion leaves and green onion whites); Slice garlic cloves and ginger

②: Soak the cut potato slices in cold water, change the water several times, and soak until there is no turbidity in the water and the water is clear

③: Heat a pot of water. After the water boils, put the potato slices into the boiling water, add 1 spoon of vinegar and stir well. Once cooked, take it out, soak in cold water, drain and put into bowls.

④: Heat oil in a hot pot, put more oil in the bottom of the pot, turn on high heat, and when you see smoke coming out of the pot, add Sichuan peppercorns (put more Sichuan peppercorns for flavor, 20-30 is better), Turn on medium-low heat and fry for a while until browned and fragrant, take out the peppercorns.

⑤: Add garlic slices, ginger slices and scallions and fry until fragrant. Add 2 tablespoons of chili sauce, 1 tablespoon of light soy sauce, half a tablespoon of salt, and 1 tablespoon of sugar and stir-fry evenly.

⑥: Turn on high heat, turn off the heat when the sauce is boiling (the prerequisite is to stir while preventing the sauce from burning and sticking to the pan), pour the sauce over the potato slices, mix well, and sprinkle with chopped green onion to add flavor. .

A flavored potato slices poured with oil is ready. It is simple and easy to make. It is bright in color, spicy and salty. The crispiness of the potatoes mixed with the sauce becomes more and more fragrant the more you chew it. Will it increase your appetite? !

---Content production? Questions and answers?---

①: Why do potato slices need to be soaked multiple times?

We know that any ingredient with high starch content will be soft and glutinous when made into cooked food, without any crispiness.

Potatoes are such an ingredient. They have a high starch content. After being cut, the starch liquid will seep out. Soaking them multiple times will precipitate excess starch, and the starch content will be less, so the potato slices will taste crisper. In addition, soaking potato slices can also prevent the potato slices from oxidizing and turning black. If the potato slices are cut thinner, the starch precipitation effect will be better

②: What is the role of adding vinegar when blanching potato slices?

We know that immature potatoes contain a large amount of solanine, which can easily lead to poisoning if eaten in excess. There is also solanine in ripe potatoes. The acidic substances in vinegar can neutralize this alkaline substance, making it healthier to eat. In addition, the acetic acid in vinegar can protect the cell walls of potato slices so that they do not lose water, ensuring that the potato slices do not become soft and have a crisp texture. This is the effect of adding vinegar to fried shredded potatoes.

---Content summary?Technical Tips?---

①: Potato slices must be cut into even thin slices, usually about 2mm.

Cut them evenly to ensure that they are cooked to the same degree when blanched; and thin slices ensure a better taste

②: When blanching potato slices, do not blanch them too well or they may break. Take them out when they are raw, otherwise the potato slices will break easily

③: After blanching, the potato slices must be passed through cold water. After thermal expansion and contraction, the potato slices will shrink and become better shaped. , will not break

④: A lot of seasonings have been added when making the sauce. You can add less or even no salt, which makes it safer to eat