The practice of dry pot potato strips, the practice of dry pot potatoes

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How to make dry sautéed potato strips Home cooking of dry sautéed potato fries.

2019-01-07 **:Weather Network [Font: Large Medium Small] Potatoes have always been one of the favorite foods of Chongqing people in Sichuan, and they can be done in different ways, and one of the most popular ones is dry potato fries, which is very popular, many people also want to make their own food at home.

How to make dry sautéed potato strips Home cooking of dry sautéed potato fries.

How to make sautéed potato fries.

Ingredients preparation: Ingredients:

Potato. Excipients:

5 chili peppers, 10g green onions, 5g ginger, 4 cloves of garlic.

1 spoon of Sichuan pepper, 40ml of peanut oil, 1g of salt, 10ml of seasoning soy sauce Steps: 1. First take out the potatoes to be used, wash and peel them;

2. Cut the potatoes into strips of about 8 mm;

3. Prepare dried chilies, green onions, ginger, garlic and Sichuan peppercorns;

4. Put oil in the pot, heat it and then put in the potato strips;

5. Stir-fry over medium heat until golden brown;

6. Remove the potato strips and set aside;

7. Put oil in the pot, put the pepper and chili pepper into it and stir-fry, then add green onions, ginger and garlic to fry the fragrance;

8. Pour in the potato strips and stir-fry;

9. Add the seasoning soy sauce and salt to stir-fry, and then remove and put on a plate in about 30 seconds.

A few simple steps to make delicious dry pot potato strips.

Ingredients: 4 potatoes, 1 tablespoon of light soy sauce, half a tablespoon of sugar, half a tablespoon of salt, 1 tablespoon of Pixian bean paste, 1 sharp pepper, 1 tablespoon of cooking wine, 100 grams of pork belly, green onion, ginger, garlic, green and red pepper.

Steps: 1. Peel the potatoes, cut them into thick slices and fry them until golden brown on both sides.

<>3. Heat the oil, add the pork belly and fry the oil.

4. Pour in the green onion, ginger and garlic, and stir-fry the green and red chili peppers until fragrant.

5. Add bean paste, cooking wine, light soy sauce and stir-fry evenly.

6. Pour in the peppers, potato chips, add sugar and salt to taste.

7. Stir-fry evenly, remove from the pan and put on a plate.

Here's how to make the dry pot potato chips:1. Tools Raw Materials:

1 potato, 300 grams of pork belly, 2 chives, 1 piece of ginger, 2 cloves of garlic, 1 onion, 1 tablespoon of oyster sauce, appropriate amount of bean paste, a little tempeh.

Second, the specific steps:

1. Prepare two potatoes, peel them and cut them into slightly thicker slices, and put them in water to remove excess starch. Cut the pork belly into thin slices, and prepare green onions, ginger and garlic, millet spicy, and onions.

2. Put a little oil in the pot and spread the potatoes in the pot.

3. Fry on both sides until golden brown and remove.

4. Add the pork belly with the remaining base oil in the pan and stir-fry until the meat slices are rolled and slightly charred.

5. Add ginger, garlic and onion, and stir-fry until the onion is broken.

6. Add a small handful of dried red peppers and a little peppercorns, then a small spoon of bean paste and a little tempeh.

7. Stir-fry the red oil over low heat, add the fried potato chips, shallots and millet spicy, add an appropriate amount of light soy sauce, oyster sauce, sugar to taste, stir-fry evenly and then remove from the pot.

The homely preparation of dry pot potato chips is as follows:

Ingredients: 500 grams of potatoes, 100 grams of bacon.

Excipients: 1 onion, 1 green and red pepper, appropriate amount of chives, appropriate amount of oil, appropriate amount of garlic slices, 5g of Lao Gan Ma, 1 spoon of salt, half a spoon of chicken essence, half a spoon of sesame oil.

1. First of all, pour an appropriate amount of water into the wok, then put in the cut bacon and steam for about 10 minutes.

2. Slice the potatoes and put them in water to remove the starch on the surface.

3. Pour an appropriate amount of oil into the frying pot until it is 70%, add the potato slices, fry until the surface is slightly yellow, and then remove it for later use.

4. Hit the skin again, add vegetable oil, pour in the chopped onion slices and fry them until they are cooked, and spread them on the bottom of the plate.

5. Then pour in bacon, garlic slices, chili peppers and Lao Gan Ma to stir until fragrant.

6. Add potato slices and stir-fry evenly, add an appropriate amount of salt, chicken essence and sesame oil to taste, then add chives and serve.

The common practice of dry pot potato chips is to peel the potatoes and cut them into thin slices, wash the potato chips with water, blanch them in salted water, and drain the water for later use.

Cut the dried chili peppers into segments with scissors, cut the garlic cloves and ginger slices into minced pieces, and cut the green garlic into segments for later use. Add an appropriate amount of oil to the pot, heat it and add dried chilies, minced garlic and ginger to stir-fry until fragrant. Put the blanched potato slices into the pot, add an appropriate amount of salt, soy sauce, sugar, cooking wine, and chicken essence and stir-fry evenly.

Add an appropriate amount of water, cover the pot and cook for about 15 minutes, until the potato slices are soft and the water is dry. Finally, add the green garlic and stir-fry evenly.

Try to control the moisture after blanching the potato chips, otherwise it will easily affect the taste of the fried potatoes. You can add an appropriate amount of chili powder according to your personal taste to increase the spiciness of the taste. Pay attention to the heat when boiling the tohuai wild liquid bean slices, too hot will easily make the potato slices mushy, and too cold will be easy to fry and undercooked.

Precautions for making dry pot potatoes

1. Selection of potatoes: choose good quality potatoes, smooth skin, no damage, bright color, mainly potatoes, and other root vegetables such as sweet potatoes and yams should not be selected.

2. Handling of potatoes: After washing the potatoes, peel them and cut them into thin slices, with a thickness of no more than 2 mm, so that they are easier to cook and taste.

3. Selection of auxiliary materials: you can choose the appropriate amount of pepper and salt, dried chili, Sichuan pepper, ginger and garlic, green onion and other seasonings according to your own preferences.

4. Cooking skills: Blanch the sliced potato slices first, boil them until they become soft, remove and drain the water for later use. Put oil in the pot, add ginger, garlic, onion and chili pepper to fry until fragrant, then add potato slices and stir-fry, add an appropriate amount of salt, pepper salt, pepper powder and other seasonings, stir-fry evenly, then add a little chicken essence and some water, turn to low heat and simmer until the potato slices are soft and rotten, and the soup can be thickened out of the pot.

Ingredients: 2 potatoes, 1 carrot, 1 lettuce, 150 grams of pork belly. Excipients:

1 tablespoon of Pixian bean paste, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 2 tablespoons of olive oil, 1 section of green onion, 5 slices of ginger, 3 garlic, 1 teaspoon of salt, 1 teaspoon of sugar.

1. Prepare the pork belly, potatoes, carrots, lettuce, peel and wash for later use.

2. Cut the potatoes into thin and moderately thick slices, wash the starch with water, remove them, and slice the carrots.

3. Slice the pork belly and slice the lettuce.

4. Put the non-stick pan on the fire, select 5 gears for the fire adjustment button of the Vantage program-controlled stove, pour olive oil over high heat, wait for the oil temperature, select 4 gears for the heat adjustment button, and stir-fry the pork belly to get out the oil.

5. Add Pixian bean paste and stir-fry the red oil over low heat.

6. Add green onions, ginger and garlic and stir-fry until fragrant, then add cooking wine and stir-fry until fragrant.

7. Add the potato slices and carrot slices, keep the heat adjustment button on 4 gears, and stir-fry over high heat until the potato slices are nearly translucent.

8. Finally, add the lettuce slices and fry until they are broken, and some salt can be appropriately added according to the situation.

<> "Ingredients: two potatoes, dried chilies, peppercorns, green onions, minced garlic and rotten pants

1. Slice the potatoes and blanch them for two minutes! Fry until golden brown on both sides.

2. Stir-fry dried chili peppers, peppercorns, minced garlic and green onions until fragrant, add a spoonful of bean paste and stir-fry or pure red oil.

3. Stir-fry the potato slices well, add a spoonful of light soy sauce, stir-fry an appropriate amount of sugar evenly, and then get out of the pot.

Ingredients: 200 grams of pork belly, 1 potato chip, appropriate amount of onion, 1 green pepper, 1 bell pepper Accessories: 5 ml of cooking oil, 2 slices of ginger, appropriate amount of chopped green onion, appropriate amount of garlic cloves, 5 grams of chili sauce, 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 dry pan, so that the dry pot potato chips are ready.