How to fry the potatoes in the pot and how to fry the potato pieces to make them crispy

Spiced beef jerky is a common leisure and entertainment snack, many people like to eat spiced beef jerky, there are many types of spiced beef jerky, there are millet pots, there are also potted potatoes, etc., potted potatoes can not only be taken as a casual snack, but also a home-cooked stir-fry, mainly made of potatoes, potted potatoes grasp the practice, they can also make delicious and delicious potted potatoes at home, how to make spiced beef jerky potatoes?

Method 1. Food needed.

Ingredients: 250 grams of potatoes, red pepper.

Two condiments: 3 grams of salt, 5 grams of green onions, 5 grams of chili noodles, five-spice powder.

3 grams, 2 grams of peppercorn noodles.

Method. 1. Clean and peel the potatoes, cut them into pieces and cover them on the plastic bag, put them in a wok, and cook them with millet peppers.

Cut into powder with scissors.

2. Put oil in the frying pan, boil until it is 60% hot, put it into the potato pan with a simmer, and fry it until the skin becomes more and more yellow and crispy. Be careful to fry as many sides as possible.

3. In the case of similar potato frying, pour unnecessary oil into the pan.

4. Put all the condiments except the green onion and red pepper into the pot and stir well, and then you can take it after stirring well.

Frequently asked questions. 1. In the case of boiling potatoes, there is no need to peel them, otherwise there will be a lot of moisture, which will affect the taste of the finished product.

2. Pay attention to the fact that the potato cubes do not have to be chopped too much to prevent them from sticking.

3. You don't need too much oil to fry the potatoes, just cover the bottom pan with a thin layer.

4. In the case of frying potatoes, you don't have to roll them casually, and then turn them over after frying them on one side and turning them hard.

Method 2. Food.

Main material. 250g of potatoes

Auxiliary materials. Appropriate green onion segments, 3g salt, 3g white pepper powder, 3g five-spice powder, 5g chili flakes

process. 1.Potatoes are washed and boiled with skins, and then the skins are exploited.

2.Cut the potatoes into small pieces.

3.Add oil to a wok and bring to a boil until it is 60% hot.

4.Put the potatoes in a pan and fry them over low heat.

5.Until the skin is slightly orange-yellow, turn to a simmer and fry again.

6.The skin becomes more and more yellow, and it is crispy and served.

7.Leave a small amount of base oil in the pan, add the fried potatoes, and add the condiment powder.

8.Stir-fry quickly and evenly.

9.Finally, sprinkle with green onions, stir-fry twice and then get out of the pot.

Tips. 1.Be patient in the case of frying potatoes and try to fry each side as crisply as possible.

2.Condiment powder can be adjusted according to one's own preferences.

3.If you like to eat chili peppers, you can also add red chili peppers to stir-fry together.

1.Use large potatoes. Peel and cut into straight strips of fries with any width.

2.Put the fries in a saucepan, cover with water, bring to a boil over medium heat, then simmer over low heat for 5 minutes, or until half-cooked. If it's fully cooked, the chips are rotten and can't be fried.

3.Drain the potato strips and let cool.

5.Reduce the heat slightly and try to keep the oil temperature to around 130 degrees. Gently flip the potato strips over and fry on the other side, thoroughly on both sides, taking 6 minutes for each side.

6.When the potato strips are fried, they look crispy and golden brown in color. Scoop them into a plate with blotting paper and filter the oil.

7.Sprinkle with salt. It's ready to eat.

1.Cut the potatoes into strips.

2.Heat water and salt in a pot, bring to a boil and simmer for 10 minutes.

3.Drain the water.

4.When the oil temperature is at its highest, pour it directly into the oil pan and fry it until the color is golden brown.

5.Serve with tomato sauce or salad dressing.

Cut the potatoes into strips.

Soak in water for about 30 minutes, add a small amount of salt, the purpose is to remove excess starch and absorb the flavor.

Put it in boiling water and cook for about 3 minutes.

Scoop up and drain.

Place in the refrigerator and freeze.

When needed, you can put it in the oil pan and fry it until the color is golden and then take it out, and the oil pan is heated to ninety percent, and fry it again, about 1 minute, you can take it out.

Sprinkle the fried fries with salt, pepper or tomato sauce and serve.

Peel and slice the potatoes.

Potatoes are flushed and soaked in water for 5-10 minutes.

Bring a pot of water to a boil, and when the water boils, put the fries down and cook.

Cover and cook for 3-5 minutes.

Drain the cooked fries and let them dry.

Place the chilled potatoes in the freezer layer to freeze. Until frozen, after freezing, there is no need to thaw and directly heat the oil into the pan and fry it.

Fry until golden brown, sprinkle some salt out of the pan, and serve with tomato sauce.

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First of all, in terms of material selection, don't use the kind of white potatoes for potatoes, but use yellow potatoes to make this delicacy, the starch content of yellow potatoes is relatively high, and if you use it to make dishes, it will taste more glutinous, unlike white potatoes, which are particularly crispy to eat. 1. First of all, the potatoes should be peeled off, and the potatoes should be cut into thick slices, and the potatoes must be cut thicker, so that when they are fried, the potatoes will not be damaged. After cutting, put the potato slices under the faucet, rinse them with running water, and rinse the excess starch on the surface.

At this time, the potatoes should not be fried directly, so that the fried potatoes are not crispy, remember to add two tablespoons of salt to it, stir the salt and potatoes evenly, marinate the potatoes with salt for 5 minutes, and pickle the excess water in the potatoes. 2. After the water in the potatoes is completely pickled, we have to pour out all the excess water in the potatoes, at this time, we will find that the potatoes become particularly soft, and the potatoes after pickling with salt have another benefit, that is, the potatoes can be salted in advance, so that the taste can be more flavorful. Then, rinse the potatoes under the tap again to rinse them out of excess salt, and at the same time put the potatoes in the basket to control the moisture on the surface.

Then put the potatoes in a large bowl, then prepare an appropriate amount of potato starch or corn starch, add them to the potatoes and mix well with your hands. 3. Heat the oil, remember to add more cooking oil to the pot, about one and a half pounds, heat the oil temperature to 6 into the heat, add the prepared potato slices to the hot oil one by one, turn on medium heat and slowly fry the potato slices, when the potato slices are fried and float, remember to use chopsticks to turn the potato slices. Let the potato slices be heated evenly, but also a good way to prevent the potato slices from sticking, and when the potatoes are fried until golden brown, and there are small bubbles on the surface, they can be removed from the oil.

Finally, just serve it with a small bowl of tomato sauce and the crispy fried potatoes are ready.

There are 4 steps to <> how to fry potatoes to make them crispy, and the following are the specific steps to fry potatoes to crisp:

Steps.

Peel the potatoes, wash them and cut them into cubes.

Peel and wash the potatoes and cut them into cubes for later use.

Heat oil in a pan and put the potatoes.

Heat oil in a pan and add the chopped potatoes.

Fry for a while and reduce the heat.

Fry for a while and turn to low heat to prevent mush.

Fry the puff pastry and stir to taste.

After frying a layer of puff pastry, add chili powder and salt, and stir well. end

Ingredients: Potato seasoning: salt, tomato paste, vegetable oil.

Method: 1. Peel and wash the potatoes, cut them into long strips, and put them in water for later use.

2. Put the cut potato strips into boiling water and boil for 2-3 minutes, remove and drain the water to cool, then put them in the refrigerator to freeze, and fry them after freezing hard.

3. Put an appropriate amount of oil in the pot, heat it to 6 hot, put in the frozen fries, fry until golden brown, and then remove and drain the oil.

4. Sprinkle a little salt and dip it in tomato sauce when eating.

Step 1: Select potatoes with smooth appearance, no spots, no buds, the body shape is preferably large, clean with water, the potato skin can be scraped off, or not scraped, according to personal preference.

Step 2: Put the potatoes on the Spiral Fries Machine, the exclusive creative equipment of Flying Potato 007, fix and place the potatoes, and cut out the spiral potato strips.

Step 3: Put the spiral fries into the marinade and stir by hand to marinate them with the Flying Potato 007 special marinade.

Step 4: Put the marinated french fries into a breading bowl, simply mix the breading, and let the net be removed.

Step 5: Use the fryer recommended by Feitu 007, or use the woks at home, add an appropriate amount of oil, heat the oil to 5 hot, put in the breaded fries, and fry on low heat for 3 minutes until golden brown.

Step 6: Stop the fire, remove the french fries, drain the oil, remove from the pan, and the clumps of spiral fries are formed, which is the original fries.

Wash the mud and sand off the surface of the potatoes.

2. Peel and peel, cut thick slices and cut into long strips.

3. Soak the potato strips in cold water to wash off the excess potato starch.

4. Boil a spoonful of salt in a pot of water, add potato strips and cook for eight ripe, about 2 minutes.

5. Dry the surface moisture with a kitchen paper towel.

6Sprinkle with cornstarch so that each fries are coated in starch.

7. Heat the oil in the pot, put the wooden chopsticks in the pot and you can see the small bubbles, you can fry them in the pot, fry them for 10 seconds after the pot is set, and gently dial them with chopsticks to make each french fries evenly colored.

8. Fry until light golden brown and remove from.

9. When the oil temperature rises again, pour it in and fry it again, and after the second frying, the fries become golden and crispy, and then you can remove the oil.

10. Crispy and delicious, crispy on the outside and glutinous on the inside, an appropriate amount of potato salt, white sugar, and tomato sauce.

1Wash and peel the potatoes, cut them into 1 cm square strips, soak them in salted water for 15 minutes, remove and drain the water.

2. Put oil in a pot, heat the oil (when the chopsticks are inserted, there are bubbles rising along the chopsticks upwards for the oil temperature), add the chopped potatoes, and fry until golden brown.

3Drain the fries and sprinkle with salt and pepper while hot. Serve with tomato sauce. <>

How to make potato chips].

Step 1: Prepare the ingredients.

The potatoes are peeled, cleaned and then sliced.

Article**2 When cutting potato slices, you should also pay attention to cutting the potatoes out of a flat surface first, increasing the contact area with the cutting board, so as not to roll when cutting, and then cut the knife vertically into thin and uniform potato slices. In this way, when frying, the degree of raw doneness can be guaranteed.

Article **3 Cut potato slices soaked in clean water.

Tip: After cutting, soak it in water to avoid oxidation and blackening.

Boil half a pot of boiling water, drain the potato slices and pour them into the pot to boil the water, remove the excess starch on it, so that it will be more crispy when fried, blanch for about 30 seconds, pour out the potato slices when they are slightly transparent, quickly rinse them with water and control the water.

Drain the potatoes and avoid frying them in the pan.

When the oil temperature is 60% hot, pour the drained potato slices into the pot, the high oil temperature can make the potato slices expand quickly and float up, and the oil temperature is high to fry more crispy, and will not inhale too much oil.

Article **6 When it is fried to golden brown, you can take out the potato slices to control the oil, and then put the potato slices on a plate. Sprinkle with salt and pepper when it is hot, and the potato chips will be crispy and delicious when they are cold.

1.The potato slices must be thin and even, so as to ensure that the color is consistent when fried, and the thinner the cut, the crispier the fried will be.

2.Potato chips must be boiled in advance to remove excess starch, otherwise they will not be crispy enough to be fried.

3.When frying, the oil temperature should be a little higher, so that the potato slices can quickly set and float, so as not to inhale too much fat, eat greasy, and not enough burnt crispy.

How do you fry potato wedges to be crispier? If you fry the potato cubes, it is impossible to lose the cui, how do you fry the potato cubes? He won't be able to output, if you say fried potato chips, you can fall asleep, easier, the potato chips are just a little bit of water directly to give him a little soft, after the dry is a little sticky starch, that is crispy and crispy.

It's not easy to say, think about it, the potato cubes are already thick, and there is a lot of moisture in them, and there is starch, if you want to fry them very slowly, you can only look crispy on the outside. You've probably been to a burger. It's full of chefs making french fries, which are just crispy on the outside, but not crispy on the inside.

Wrap in breadcrumbs and fry several times.

Deep-fried for a crispier finish. You can also use the test.

Potato slices should be thinly sliced and fried in flour to make them crispy and crispy, here's how to do it::

Ingredients: 2 potatoes, 1 tablespoon flour, 200 grams of oil, 100 grams of water, 1 teaspoon of salt.

1. After washing the potatoes, cut them into a thickness of about 2-3 mm.

2. Add water and salt to the flour and stir well, and put the potato slices into the flour paste.

3. Pour the oil into the pan and heat it, and fry the wrapped potato slices.

4. After the potato chips are fried, they can be put out of the pot and served on a plate.

Ingredients: 2 potatoes, 1 egg.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chives, appropriate amount of chicken powder, appropriate amount of thirteen spices, appropriate amount of wheat flour.

Preparation of fried potato wedges.

1. Put the flour, water, chives, eggs, salt, chicken powder and thirteen spices into a basin.

2. Stir into a thick batter.

3. Two potatoes.

4. Peel, wash and cut into pieces.

5. Put it in the batter and stir well.

6. Pour an appropriate amount of oil into a pot and heat it.

7. Add the potatoes and fry them.

8. Fry the golden brown and remove the oil.

9. Fried potatoes.