How to make potato shredding, how to make shredded potatoes

500 grams of potatoes, 150 grams of sugar, 1 egg, 50 grams of wet starch; 25 grams of flour, 3 grams of sweet osmanthus sauce, 1000 grams of peanut oil (about 50 grams).

1. Peel the potatoes and cut them into cubes. Mix the egg whites with humidified starch and stir well to form a paste. Roll the potato cubes over a thin layer of flour and mix in the batter.

2. Put the wok on the fire, pour peanut oil, burn until it is hot, put the potato pieces one by one, and remove them when they are golden brown. Leave 15 grams of oil in the wok, burn it with a slight fire until it is hot, put the sugar, stir it with a hand spoon until it is golden brown and foamy, quickly pour in the fried potatoes, add the osmanthus sauce, and then put the wok away from the fire, turn it over a few times, so that the sugar juice hangs evenly on the potatoes, and put it into the plate.

Characteristics: golden color, slender silk, crispy and fragrant outside.

The key: the potato wedges should be crispy. Pay special attention to the heat, when frying the sugar juice, the oil temperature is controlled at five to seven percent hot, the heat is too low and the sugar is not silky, and the heat is too high and it is easy to stick to the pan and burn.

When the sugar juice is stirred and fried into shreds, immediately put in the fried potatoes, and turn it over several times in a row to make it stick to the sugar juice and get out of the pot.

Ingredients: potatoes, sugar, oil.

Method: 1. Cut the potatoes into cubes of about 1 5 cm;

2. Add two spoonfuls of starch and double the water to make a paste; (I made it a little thinner, but the effect is also good) 3. Pour an appropriate amount of oil into the pot, wait for the oil to heat for a minute, and then wrap the potatoes in and fry them; (Medium heat, be careful not to let the potatoes stick together when frying).

4. After frying to gold, take it out and control the oil;

5. Leave a little oil in the pot, add 3 tablespoons of sugar, and boil over medium heat;

6. When the saccharification is made and it turns coppery, put in the potatoes and fry them;

7. Wait until the potatoes are coated in syrup.

It turns out that the method of pulling shredded potatoes is so simple, and the chefs of the restaurant do it.

Tutorial on how to make shredded potatoes.

Material. Ingredients: 200g potatoes, 300g sugar

Excipients: oil, white sesame, starch.

Method. 1. Prepare the ingredients, peel the potatoes, cut them into hob pieces, and dip the surface with a little starch.

2. Pour more oil into the pot and fry the potatoes until the surface is golden brown.

3. Brush the surface of the plate with a layer of cooked oil, and put the fried potatoes on the plate.

4. Pour a little less oil into the pot, add sugar, and stir-fry the sugar with a spatula over low heat until the sugar melts and bubbles.

5. Put the potatoes in and stir-fry, coat them with sugar, turn off the heat and sprinkle with white sesame seeds.

6. When you eat it at the end, add a bowl of cold boiled water, and after a little water, the icing will become crispy.

The method of making shredded potatoes is as follows:Ingredients: potatoes, cooking oil, sugar, water.

Step 1: Peel and wash the potatoes, then cut them into hob pieces.

Step 2: Boil the water first, then blanch the potato cubes, and after 1 minute, remove the potato pieces and control the water. Punch the cover envy.

Step 3: Heat the oil, when the oil temperature is 6, add the potato cubes and fry them until golden brown and ripe.

Step 4: Wash the pot with water and no oil at all. Then put in 100 grams of water, then add 120 grams of sugar, then turn the heat to low heat, stir slowly with a turning spoon, and wait until the syrup color becomes darker and the juice becomes thicker, add potato pieces and stir-fry, and quickly get out of the pot.

Step 5: The finished product is ready.

Cut the hob blocks.

Heat the oil in the pan, remove the potatoes when they are floating on the top layer, dry the other pot a little, add a little water, put sugar and boil.

Put the potato cubes in another pot, fry them a second time (pay attention to control the heat) and the sugar water gradually thickens, and continue to heat high.

Until the bubbles suddenly become smaller (I didn't shoot at this critical moment, because the sugar will burn if you are not careful), the color is beige, put the fried potato pieces, and quickly stir-fry, okay.

1. There are three ways to draw silk and boil syrup: water boiling, water and oil frying, and oil frying, what is done is water boiling 2, there is only one step difference between wire drawing and hanging frost, that is, when the syrup gradually thickens, if the fire turns to low heat, the syrup will be reduced to granulated sugar, and if it turns to high fire, it is wire drawing.

3. Remember to swing the plate with oil in advance to avoid trouble when cleaning. As for preparing a small bowl of cold boiled water in advance, wait for it.

Shredded potatoes.

Ingredients: Potatoes.

Ingredients: cooking oil, sugar.

Method: 1. Peel the potatoes, cut them into large pieces, fry them in an oil pan until they become golden brown crust on the outside, and set aside.

2. Put a little oil in the pot, heat, add sugar, stir constantly, wait for the sugar to boil into syrup, pour in the fried potatoes, keep stir-frying, until all the potatoes are stained with syrup, and immediately remove from the pot.

This product is crispy on the outside and soft on the inside, sweet and delicious, but it needs to be eaten hot, otherwise it will become hard.

Method: 1. Wash the potatoes and cut them into 3 cm square pieces. Although the chicken is broken in a bowl, add dry starch and water to make an egg batter, and put the potato pieces to hang the paste.

2. Put oil in the pot and boil until it is hot, add the potato pieces, fry until the potatoes are crispy and hard, and when they are golden brown, pour out and drain the oil.

3. Leave 25 grams of oil in the original pot, add sugar, stir continuously with a spoon until the sugar dissolves, when the sugar color is light yellow and sticky, pour the fried potatoes, turn it upside down, sprinkle sesame seeds, and then put it out of the pot and put it on the plate

Isn't it the same as pulling apples? But I want to steam the potatoes first, cut them into 2cm shapes and steam them, turn them into sugar in the pot, and make them over low heat.

Don't hang the paste, I don't know who came up with the bad idea, the paste is to make the silk bananas, apples, and what eggs are made of Haidilao Moon, the ice cubes are drawn,,, the potatoes are cut into hob pieces, "cut small points to fry and cook", first boil the potatoes in water for a while, don't cook for too long, take out the starch "If you don't boil the sugar can't hang up", fry the surface until golden brown, the following is the step of boiling sugar, they wrote, I won't write, "Pulling things is different in different ways".

It's the same as the way to draw the yam.

Cut it into strips and get some vinegar and copy it directly.

Do silk drawing, learn these steps, husband and children like to eat.

Also, you should pay attention to the heat, because if you fry the paste, it will be bitter. Because the Northeast is generally sweet potatoes, the sweet potatoes are going to be fried. Then put the sweet potatoes in the fried sugar paste and you're done.

Peel and cut the potatoes into pieces, put 5 tablespoons of oil in the pot, pour the potatoes dry and put the oil in the pot, the oil should be higher than the potatoes, wait for the potatoes to be fried until golden brown and ripe, use a colander to pick up and pour dry and put them on the plate, put a little oil in the pot 2 teaspoons, put 200 grams of sugar into a slurry and pour it on the fried potatoes, you can eat!

It turns out that the method of pulling shredded potatoes is so simple, and the chefs of the restaurant do it.

Ingredients: potatoes, sugar, oil.

Method: 1. Cut the potatoes into cubes of about 1 5 cm;

2. Add two spoonfuls of starch and double the water to make a paste; (I made it a little thinner, but the effect is also good) 3. Pour an appropriate amount of oil into the pot, wait for the oil to heat for a minute, and then wrap the potatoes in and fry them; (Medium heat, be careful not to let the potatoes stick together when frying).

4. After frying to gold, take it out and control the oil;

5. Leave a little oil in the pot, add 3 tablespoons of sugar, and boil over medium heat;

6. When the saccharification is made and it turns coppery, put in the potatoes and fry them;

7. Wait until the potatoes are coated in syrup.

It turns out that the method of pulling shredded potatoes is so simple, and the chefs of the restaurant do it.