How to make dried potato chips delicious,

Prepare the ingredients: potatoes. 1.

First, wash and peel the potatoes. 2.Then cut the potatoes into slices.

Rinse several times with clean water to remove the starch from the surface. 4.Then pour the potato chips into a pot of boiling water and cook for about a minute and take them out.

5.Place them one by one on the drying container, and pay attention to the rotation when drying. Generally, if the weather is good, it will dry in two to three days.

6.After drying, store in a bag.

Hello, dear, the steps are as follows: Prepare the ingredients: potatoes.

1.First, wash and peel the potatoes. 2.

Then cut the potatoes into slices. Rinse several times with clean water to remove the starch from the surface. 4.

Then pour the potato chips into a pot of boiling water and cook for about a minute and take them out. 5.Place them one by one on the drying container, and pay attention to the rotation when drying.

Generally, if the weather is good, it will dry in two to three days. 6.After drying, store in a bag.

Dry-pan potato chips.

Material. Potatoes, pork belly, chili peppers, fresh peppers, green onions, ginger and garlic, dark soy sauce, sugar, green garlic, spicy sauce.

Method. 1.Cut the pork belly into thin slices, do not put oil in the pot, spread the pork belly on the bottom of the pot, boil over low heat until it changes color and oil, and set aside.

2.Cut the potatoes into thick slices and fry them twice in water over medium heat until the skin is slightly dry, remove and set aside.

3.Cut the pepper into small slices, and cut the fresh pepper into small pieces for later use.

4.Add an appropriate amount of base oil to the original pot of the pork belly, add ginger slices to fry the tempeh until fragrant, add chopped green onions, garlic slices, and spicy sauce to stir-fry until fragrant, put in the boiled pork belly slices, add dark soy sauce and fry until the meat is cooked and add a little water.

5.After the water boils, add two teaspoons of potatoes and sugar, 1 4Broth cubes, boil until the juice is about to dry, add sharp pepper slices, fresh pepper segments slightly stir-fry, finally add green garlic sections, turn off the heat and stir-fry evenly.

6.It's best to have a dry pot at home, and eat it in a dry pot. But no, it's not a big problem, the taste is not too much.

Spicy potato chips.

Material. 2 potatoes, 1 green onion, 2 garlic, 1 tablespoon chili paste, light soy sauce, vinegar, pepper, salt, monosodium glutamate, vegetable oil.

Method. 1. Peel the potatoes and cut them into thin and uniform slices, slice the garlic, and cut the green onions into oblique sections.

2. Put an appropriate amount of vegetable oil in the pot, heat it and stir-fry it with chili sauce until fragrant, then add potato slices and garlic slices.

3. Add light soy sauce, salt and pepper and stir-fry.

4. After the potato slices are raw, cook a small amount of vinegar.

5. Continue to stir-fry, the potato slices are cooked, sprinkle with green onions, add a little monosodium glutamate and stir-fry evenly.

Tips. Soak the potato chips in clean water and rinse them several times to remove excess starch, which not only tastes crispy and delicious, but also achieves the best effect. Chili sauce contains salt, so be careful with the amount of salt.

Ingredients used: sun-dried potato chips, cooking oil, salt, seaweed (to taste).

1. Pour oil into the pot, when the oil temperature is about 200 degrees, turn to the lowest heat and put in the dried potato chips. If you put it down for less than 3 or 4 seconds, it will expand, and this temperature is just right. When the oil temperature is low, the potato chips will not swell, so you can't eat them, but they are hard.

2. Sun-dried potato slices, like shrimp slices, will swell and become larger, and they will be fried in 3 or 4 seconds, and they can be fished out after expansion. After being fried, it is bitter to eat, everyone should pay attention not to be splashed when frying, and put about 4 or 5 pieces of fried each time, just enough to blow up.

3. The fried potato chips can be placed on the oil paper to absorb the excess oil, the potato chips themselves do not absorb oil, when they are fished out of the pot, there will be some oil on the colander, and it can be absorbed with a paper towel.

4. Fry the potato slices, cool to room temperature, and then you can eat. This is the original flavor, it is crispy, it is delicious without seasoning, and the more you chew it, the more fragrant it becomes. After it cools, you can put it in an airtight jar, and it will be crispy after three days.

5. You can also put a little salt or your favorite seasoning on the freshly fried potato chips, and I added a little chopped seaweed, which is a seaweed-flavored potato chips.

1. When drying potato chips, it is best to have sunlight and good ventilation, so that it is especially easy to dry.

2. The sun-dried potato chips can be sealed and stored, and you can take them out when eating.

3. When frying potato chips, pay attention to the oil temperature and fry for 3 to 4 seconds.

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Hello, glad to solve your problem too! The practice of drying potato chips: 1. Clean the potatoes first, and after all the potatoes are washed, put the washed potatoes into the steaming drawer and steam, or you can put them in the pot to cook, I use a large steamer, and you can steam all these potatoes at one time.

2. Put potatoes in the pot after boiling, steam on high heat for 40 minutes, remember to add boiling water in the middle to prevent the pot from boiling dry. When the time is up, the potatoes can be pierced thoroughly with chopsticks and steamed. 3. Next, cool the steamed potatoes quickly with an electric fan.

Once the potatoes have cooled, prepare a clean spoon and a bowl of clean water, with which the skin can be easily peeled. Dip it in water when peeling it so that your hands don't stick. 4. After all the potatoes are peeled, cut them into thin slices of 3 to 4 mm.

Then put the cut potato slices, put them on a breathable tool, and dry them in the ventilated sun, the potato slices are relatively thick, and they must be dried in the sun on the first day, so that the potato slices will be beautiful, and if the weather is bad, the potato slices will be easy to be sticky and moldy. 5. By the next day, the potatoes are already a little dry, remember to turn them over and dry. 6. By the third day, the potatoes have shrunk many times and have been completely dried, then put it away.

Method 2: Prepare the ingredients: potatoes. 1. First clean and peel the potatoes.

2. Then cut the potatoes into slices. 3. Rinse several times with water to remove the starch on the surface. 4. Then pour the potato slices into a pot of boiling water and cook for about a minute to remove them.

5. Put it on the drying container one by one, pay attention to turning it when drying, and generally dry it in two to three days if the weather is good. 6. Put it in a bag and store it after drying.

It can be fried and then put on the chili noodles, which is delicious.

I think if the potato chips are cooked before drying, I think they can be eaten directly, but if they are not cooked, I think they need to be fried again and then eaten, because after all, potatoes are also raw food, and it is not good not to cook them.

Soak the dried potatoes in advance, control the water and put them in the steamer to steam for about ten minutes.

Prepare the pork belly.

After boiling the fatty meat, add the sugar and stir-fry until the sugar turns brown.

Add minced garlic and sauté until fragrant, add lean meat and dried potatoes to coat until fragrant.

Delicious way to dry potato chips:Ingredients: potatoes, salt to taste.

1. First wash the potatoes, scrape off the skin of the potatoes with a spatula, and then cut the potatoes evenly into thin slices.

2. Put water in the pot, add a small amount of salt, blanch the potato slices until they change color and break off, then remove them.

3. Dry the potato slices after cold water, evenly spread them in a container to dry or dry, and then seal the dried potato slices with a plastic bag and store them in a cool, ventilated and dry place. <>

After soaking in warm water for five or six hours, the sun-dried potato chips can be made into delicious dry pot potato chips.

Ingredients: 200 grams of pork belly, appropriate amount of potato slices, appropriate amount of onion, 1 green pepper, 1 bell pepper.

Excipients: 5 ml of cooking oil, 2 slices of ginger, appropriate amount of chopped green onion, appropriate amount of garlic cloves, 5 grams of chili paste, 5 grams of light soy sauce, 3 grams of cooking wine, 3 grams of salt.

1. Slice the pork belly, slice the potatoes, shred the onion, cut the green pepper into rings, and dice the bell pepper.

2. Put oil in the pot, pour in ginger slices, chopped green onions, garlic cloves, and stir over high heat until fragrant.

3. Pour in the meat slices and stir-fry until the pork belly changes color.

4. Add chili sauce, light soy sauce, cooking wine, salt, stir-fry evenly, and add potato slices.

5. Stir-fry on high heat for 3 minutes, pour in green peppers and bell peppers, and stir-fry evenly.

6. Spread the onion to the bottom of the casserole and heat over low heat.

7. Pour the fried ingredients into the casserole and finish.

1. Wash and soak the dried potato slices, cut the green onion into small pieces, the garlic into large pieces, the ginger into long strips, the cinnamon into small pieces, and the dried chili pepper into small pieces.

2. Put less oil in the pot, add the pork belly and stir-fry until the meat is fragrant, add an appropriate amount of soy sauce and a spoonful of white sugar and continue to stir-fry.

3. Add the prepared green onions, garlic, ginger, cinnamon and dried chilies, and stir-fry to bring out the fragrance of green onions and garlic.

4. Add dried potato slices and stir-fry a few times, add water to cover all the ingredients, and add an appropriate amount of salt.

5. Cover the pot, cook on high heat for 10 minutes, then turn to medium heat until the soup is exhausted, add an appropriate amount of chicken essence, stir-fry a few times and remove from the pot.

Potato: also known as ground egg, potato, etc., Solanaceae is an annual herbaceous plant with edible tubers, high economic value and nutritional value, and is the fourth most important food crop in the world. Potatoes are native to the Andes Mountains of South America, and the main producing countries are China, the United States, etc.

China is the world's largest producer of potatoes.

Nutritional value: 86 kcal per 100 grams of potatoes (boiled, with skin, without salt). The nutrient content contains grams of carbohydrates, grams of fat, grams of protein, fiber, vitamins, sodium 5 mg, potassium 328 mg.

After the fresh potatoes are cleaned, peeled, sliced, and starch removed, the potato slices are boiled in a pot of boiling water and then removed, and placed outdoors to dry naturally, that is, dried potato slices are made.