Potato Pagoda is a kind of delicacy originated from South Africa. It is named after the whole potato is cut into spiral slices by a special machine, processed, put on a bamboo stick and stretched out. At first glance, it hovers like a tower on the bamboo stick after being fried.

Practice of cyclone super potato tower:

Required raw materials:

1 .2 potatoes

2. Crispy pulp powder

3. Seasoning

4. A number of bamboo sticks (30cm, 40cm and 50cm in length).

Making:

1. Peel the potatoes, cut them into 5cm-wide rectangular blocks, put them on both sides with two pairs of chopsticks as marks, change the coir knife method, and change it into the shape of a potato tower (please refer to my fifth video for a detailed explanation of coir knife), then put the potato tower in the water to wash the starch and put on bamboo sticks.

2. Sprinkle the crisp pulp powder (dry powder) evenly on the potato tower, and sprinkle it evenly from top to bottom, preferably with a colander with a larger hole.

3. Step 3: Blend the crisp pulp powder with water again, and then evenly spread it on the potato tower where the dry powder is spread.

Proportion: crisp pulp powder: water = 1: 1.3, and blended into crisp pulp. (Water must be cold water)

Method: A disposable cup is enough, one cup of flour and one glass of water, and one third of the glass of water is enough.

4. Put it in a frying pan with constant temperature of 150 degrees and fry for 2 minutes and 30 seconds? In about 3 minutes, the crisp and fragrant potato tower was completed, and finally the seasoning was sprinkled.

Usage of fried powder:

Fried flour is also called wrapped flour and crisp flour. Put the fried powder into a container and add water to make it into a paste, not too thin. Put the food into the paste and hang one layer, so that the consistency is good, and then put it in an oil pan and fry it until it is tender outside.

The ratio of the crispy pulp powder with golden yellow and delicate egg flavor is1:2.5. For example, 400 grams of powder with 1000 ml of water, 1000 divided by 2.5, is the amount of powder.

Technical summary:

The oil temperature should reach 150℃ and fry at the beginning, and the oil temperature should not exceed 160℃. When the potatoes are almost ripe, they will float, and the oil will not fry until they are low. While frying, gently shake the chips with a clip to see if they are completely hard, and immediately take out the pot.