How to make potato tart chips specifically

Deep-fried crispy potato tart, French fries, potato chips process recipe: 10 kg of potatoes, 100 grams of edible salt (sweet potatoes can be added with sugar, original flavor can be omitted), 80 grams of Shu Xin crispy, 10 kg of cold water, appropriate amount of salad oil. Craft:

First of all, stir Shuxin crispy and add the cold water required for soaking to dissolve, then wash and peel the fresh potatoes, process them into potato tarts, fries, potato chips, and soak them in Shuxin crispy solution for 30-90 minutes. Drain the surface water and send it to the cold storage or refrigerator to freeze thoroughly. Then put it in a 180-degree oil pan and fry it, and keep turning the oil until golden brown, and the taste is crispy.

Finally, sprinkle or brush with condiments while hot and serve.

Before frying the potatoes, use a kind of bleach.

Soak for 30 minutes, the potatoes will not change color and will be very crispy when fried, and there is an edible oxalic acid solution! You can also.

Grind the sweet potatoes in a blender and fry them, and they're super delicious! Slice or granular according to personal preference, add taro, sago, and slices of sugar to make syrup! Slice or granulate the hot pot according to personal preference.

The "Famous Flavor Potato Tart", the "Famous Flavor" potato tart, the cost is less than yuan, and the selling price is more than 2 yuan, which is very profitable, but its operation is not complicated.

Buy a "Mingwei" potato tower machine, more than 1000, fresh potatoes, about 150 grams a, the vegetable market has, seasoning packages, company distribution, electric fryers, the market is everywhere.

The main thing is slicing, I think you still buy a machine, and the seasoning is ketchup, salad dressing, seaweed paste.

There is an introduction to the temperature control on the machine, and I don't think it's very delicious, and it's super greasy when it's cold.

Step 1

Ingredients: 250 grams of potatoes, 1 gram of black sesame seeds, 1 egg Zhaolahuang, 5 grams of vegetable oil.

Step 2

Peel the potatoes, slice them, boil them in a steamer, steam them for 15 minutes, take them out, and press them into a puree.

Step 3

Add egg yolk and vegetable oil to the potato shenghong puree, mix well, and put it in a piping bag.

Step 4

Line a baking tray with oiled paper, squeeze the mashed potatoes onto the baking sheet, and sprinkle each tart with black sesame seeds.

Step 5

Bake in the oven at 180 degrees for 20 minutes.

The method of potato tart is as follows:1. Peel and wash the potatoes.

2. Cut thick slices.

3. Cut diagonally, pad two chopsticks, and avoid cutting to the end.

4. Turn it over, and then cut it, it is also a pad chopsticks, and avoid the key to avoid cutting to the end.

5. Skewer them with bamboo skewers.

6. Boil a pot of water, boil the water for one minute.

7. Rinse off the starch on the surface with cool water.

8. Put on a paper towel and drain the water.

9. Put oil in the pan and fry it by hand until golden brown.

10. Put it on the kitchen paper again to absorb the excess oil.

11. Squeeze a little salad dressing and tomato sauce.

12. Sprinkle with salt, sesame seeds, cumin and chili flakes.

The method of potato tart is as follows:

Ingredients: 100 grams of cake flour, 50 grams of butter, 25 grams of water, 1 tablespoon of sugar, 1/4 teaspoon of salt, 1 tablespoon of black sesame pure sesame seeds.

Method steps: 1. Press the steamed and peeled sweet potatoes into a puree;

2. Add an egg yolk and mix well with sweet potato. Pour in the honey and mix evenly as well;

3. Add the melted butter and mix again. The final mixed pie filling is very delicate and smooth when made of Qiao Xun, and it will not be very dry;

4. Put the finished mashed potato filling into a piping bag.

<> "Baked Potato Tart. Ingredients: 250g potatoes, 10g butter, 1 egg yolk, appropriate amount of tomato sauce.

Steps: 1. Slice the beans, steam them on high heat for 15 minutes, add butter and egg yolks to the steamed potatoes, and press them into a fine puree.

2. Put it in a piping bag with a mold, squeeze out the pattern, and oven at 180 degrees for 15 minutes.

3. Pour a spoonful of tomato stove closed-mold sauce and pair it with potato tart to make it delicious.

The method of potato tart is as follows:

Ingredients: 100 grams of cake flour, 50 grams of butter, 25 grams of water, 1 tablespoon sugar, 1 4 teaspoons of salt, 1 tablespoon of black sesame seeds.

Method] 1Crush the steamed and peeled sweet potatoes into a puree.

2.Add an egg yolk and mix well with the sweet potato. Pour in the honey and mix well as well.

3.Add the melted butter and mix again. Because the steamed sweet potatoes may have different water content, there is milk in the recipe, I feel very wet, so I didn't add any more milk, and the final mixed pie filling is very delicate and smooth, not very dry.

4.Put the finished mashed potato filling into a piping bag.

It is to put the potatoes on the 528 potato tart machine and cut them, and the potatoes become a bunch of potato tarts under the rotary cutting of the [528 potato tart machine], and then soak them in water to remove the starch, and put the potato tart skewers into the oil pan to fry them until they are golden brown, and then sprinkle in the potato tart seasoning to taste, which is the method of potato tart. If you don't understand, you can search for [528 potato tart machine], and they will be patient with you.

The potato tart has a special slicer, after peeling the potato chips, put them into the slicer, the slicer will slice a whole potato into a connected strip, and the staff will wear the cut potatoes around the wooden sticks, put them in the oil pan and fry them until golden brown and crispy, take out the seasoning and sprinkle the powder, once seen in their operation room.

…That's what potato chips are ...... wear. The process is definitely slicing and baking until crisp.

1. First peel and clean the potatoes and put them in clean water for later use (please add a small amount of salt to the water to prevent the potatoes from oxidizing and turning black).

2. Use the potato tray machine to cut the potatoes into spiral slices, put on a bamboo skewer to pull, and then they can be fried after the shape is formulated.

3. Dip the potato tart and coat it, and evenly coat the potato tart that has been set to bend the bend.

4. Dip the pulp powder, and mix the potato chip pulp powder into a pulp in proportion: water stir into a pulp, (please be strict and complete it according to the weight ratio) and dismantle it simply.

5. Put the potato tart that has been dried into the pulp powder and dip it in the pulp, fry it, put the special shortening into the pot, and adjust the oil temperature to 160 degrees.

6. Pre-fry for the first time, the surface of the potato tart is good to jump on the skin, remove from the pot, fry it at 170 degrees oil temperature for the second time, 2-4 minutes, and make the surface more crispy.