How do the potatoes in the dry pot potatoes make a crispy texture without burning?

How do the potatoes in the dry pot potatoes make a crispy texture without burning?

Recently, the diet is going to become single, just want hot pot, dry pot, stew to be whole, these are the real winter warmth, today we will make a popular dish in the restaurant dry pot potato.

This dish is very delicious, many people will order it when they go to the restaurant, the reason why it is not very homely, mainly because most of the homes do not have a dry pot, right? In fact, using electric hot pot after cooking is also a trouble-free option, so let's take a look at the specific method.

Prepare 2 potatoes and cut them into even slices, and soak the sliced potatoes in water to prevent oxidation.

Prepare a small piece of pork belly Cut into thin slices and place in a pot for later use.

Half of the green pepper and half of the red pepper, remove the seeds and cut them into diamond-shaped slices, and cut the red peppers into oblique circles and put them in a pot.

Cut the green onion into small pieces, cut the garlic into thin slices and set aside with the green onion.

Shred the onion, grab it and put it on the bottom of the pan, drizzle with half a spoon of vegetable oil to avoid sticking to the bottom.

2.When the ingredients are ready, oil the potatoes.

Heat the oil in the pot, wait for the time when the oil is hot, first control the water of the potatoes, put in the potato slices when the oil temperature is 50% hot, fry on low heat for about 1 minute, fry until golden brown, and remove the oil.

Then we started cooking, we used to make all-purpose dry pot sauce, and it is suitable to use it directly if you have it at home, and it doesn't matter if you don't have it.

Leave a little base oil in the pot, pour in the pork belly and slowly fry the lard over low heat, fry the pork belly thoroughly, pour in the green onion and garlic, and fry the fragrance of the green onion and garlic.

Then add Sichuan pepper and red pepper, stir-fry for a while, pour in the green and red pepper slices, stir-fry a few times, pour in two tablespoons of Lao Gan Ma tempeh and a spoonful of bean paste to fry the red oil, then pour in cooking wine and pour in potato slices.

Add oyster sauce and light soy sauce and stir-fry the oyster sauce to stir-fry the light soy sauce evenly, then add monosodium glutamate and sugar and stir-fry to get out of the pan, pour the potatoes on top of the onion, and finally sprinkle with coriander.

Basically, this is the way the restaurant does it, and it is still streamlined at home, the taste is not simplified, and it is very delicious and simple.

Fry the potatoes in oil first, and when the oil is hot, add the chopped potatoes, then remove them and re-oil them. The resulting potatoes are fragrant and crunchy.

The first thing is to cut the potatoes into potato chips, then brace them and put them in the pot to stir-fry, add some of your favorite ingredients to make them more flavorful, and then the potatoes are very crispy and delicious, and the taste will be better.

First prepare some fresh potatoes, cut them into small pieces for later use, then sprinkle with some pepper and allspice, then coat them with some flour, fry them in a pan until golden brown, and then add some cumin powder and chili noodles and stir-fry them to get out of the pan.

Clean the potatoes, cut them into thin slices, heat the oil, add green onions, ginger, garlic, dried chilies, salt, soy sauce, celery, potato chips, fry on high heat for about 5 minutes, put them in a dry pot, and you're done.

In the process of making potato noodles in a dry pot, you should first fry the dried chili peppers and minced garlic until fragrant, then add the potato slices cut in advance, add an appropriate amount of condiments and simmer for 5 minutes, and finally reduce the juice.

1. When making dry pot potato chips, some people blanch and some people soak in water, the chef said that this is not right, the correct way should be to oil the potato slices in advance, and fry the potato slices until golden brown and crispy on both sides, so that the taste will be more delicious, but if blanched, the potato slices will become soft, which greatly affects the taste;

2. Cut the potatoes into thicker slices, the taste is better, shrimp with prawns or shrimp can be, but of course, the whole prawns are more beautiful in color, and the taste is much better than frozen shrimp;

3. I personally prefer to mix bean paste and spicy sauce, spicy and delicious are more delicious, if you can't eat too spicy, don't put spicy sauce, and put a little less chili.

Today I will share with you the simple and delicious method of dry pot potato chips, when making dry pot potato chips, one of the tips must be mastered, so that the skin of the potato chips from the pot is delicious, follow Xiaoyang to learn together......Nutrients of potatoes:

Potatoes are also called potatoes, potatoes are nutritionally comprehensive, including protein, vitamin B1, vitamin C, calcium, iron, zinc, magnesium and potassium, with tapioca starch, protein, human fat, dietary fiber and other substances, potatoes contain more fibrous and tender, and contain a large amount of mucus protein that has a buffering effect on the stomach, which is not harmful to the mucosa of the gastrointestinal tract, and has the effect of relieving pain or reducing the secretion of gastric acid, and stomach and spleen.

Potatoes are rich in potassium, which regulates the acidity and alkali in the body, adjusts the concentration of somatic cell penetration, and can reduce the heart rate. Potatoes can also maintain the elasticity of blood vessels and prevent the production of arteriosclerosis, and the process is as follows: The home practice of [dry pot potato chips].

Food prepared in advance: 2 potatoes, 1 green and red pepper, half a shallot, 2 cloves of garlic, 2 green onions, 2 dried chili peppers, clean and peel the potatoes and cut into 1cm thick slices, green and red peppers into shreds, onions into shreds, garlic into finesse, green onions into strips, dried chili peppers cut into small pieces of potato slices and sprinkle in two spoons of tapioca starch, grasp and mix well.

Pour appropriate oil into the pot, boil the oil a spoonful of spoonful, put in the potato slices to fry and cook on both sides, and reserve the remaining oil in the pot, then pour in the garlic and chili peppers, a spoonful of bean paste and fry until fragrant, pour in green and red peppers, shredded onions and stir-fry for a while, then pour in potato slices and stir-fry seasoning: a spoonful of light soy sauce, a spoonful of oil consumption, a spoonful of sugar and stir-fry evenly to get out of the pot.

This spicy dish of [dry pot potato chips] is done, dry pot potato chips can be said to be a delicacy especially under the meal, the food is simple and delicious, are often seen dishes on the dinner table, learn good friends hurry up and take a look, the pot is more ......fragrant than eating meat

1. Slice the potatoes, put them in clean water to wash off the starch on the surface, control the water, and dry the surface of the potatoes with kitchen paper. 2.Put oil in a pan and bring to a boil.

When the oil is 70 to 80 percent hot, add the chips and fry until golden brown. 3.Leave a little base oil in the pot, heat the chives, ginger and garlic, pour in the potato slices and stir-fry, add green peppers and red peppers, add salt, Pixian bean paste, a little hot water, a little chicken essence, turn off the heat, sprinkle a little chives, and remove from the pot.

If you want to make the potato chips in a dry pan without being greasy, then you should blanch the potato chips in advance. After the starch in the potatoes is completely removed, the dish of potato chips in the dry pot will become both spicy and flavorful, but not greasy.

When making it, you can first add chili, green onion and ginger, garlic and stir-fry until fragrant, and then put the potatoes into the pot and stir-fry, so that the potatoes are not greasy at all.

Introduction: Dry pot potato chips are a home-cooked vegetarian dish made of potatoes, although it is a vegetarian delicacy, but its taste is fragrant and delicious, not lost to meat dishes at all. Dry pot potato chips are loved by many people, in daily life, many people go to the restaurant to eat are willing to order a dry pot potato chips, in fact, you can easily make such a dish at home.

Today I will share with you how to make dry pot potato chips at home. <>

To make dry pot potato chips, first prepare potatoes, green peppers, red peppers, green onions, ginger, garlic, Pixian bean paste and cooking oil, salt, light soy sauce, dark soy sauce, and oyster sauce. The potatoes are cleaned, cut into thin slices, and then soaked in water. When soaking the potatoes, we can clean the green and red peppers, green onions, ginger, and garlic and cut them into the right size.

Once the preparation is done, the next step is to sauté the potato chips in a dry pan. <>

Heat the oil, add the potato slices and stir-fry, and wait until the potato slices are soft and stir-fry until they are transparent. Leave a little cooking oil in the pot, add green onions, ginger and garlic to stir-fry until fragrant, then reduce the heat and add a spoonful of Pixian bean paste over low heat to slowly fry the red oil, then add the potato slices that have just been fried and continue to stir-fry, and then add green peppers and red peppers and stir-fry evenly. At this time, you can add salt, light soy sauce and oyster sauce to taste.

After stir-frying evenly, you can turn off the heat, put the potato chips in a dry pot, and put them on the alcohol stove, and the dry pot potato chips are ready. <>

This dry-pot potato chips are nutritious, fragrant and delicious. The protein in potatoes is more than that contained in soybeans, which is closest to animal protein, and potatoes are also rich in amino acids and tryptophan. Dry-pot potato chips are very convenient and quick to make, and the ingredients required are very simple, and you can easily make dry-pot potato chips at home using the above methods.

Cut the potatoes into slices, preferably evenly, and then place them in a dry pan and add some peppers and peppercorns to taste.

The way to make it is to put the potato chips in a dry pot and then add some spices to make a very good texture.

First of all, you have to buy some potatoes back, then clean them, finally cut the potatoes into potato chips, then put the potato chips in the pot with oil, and finally add some condiments, and then stir-fry for about 10 minutes, so that the dry pot potato chips are made.

Spicy dry pot potato chips are a delicious dish in the world, the food is simple, the spleen is appetizing, and it is a dish that is often seen on the dinner table. For more information, please see how we operate

Prepare 2 peeled potatoes in advance, cut them in the middle, cut them into thin slices, and put them in the water tank after cutting. Then clean the handle potato slices neatly, wash off the excess tapioca starch inside, and then put them in a colander to drain. Now cut a little seasoning, cut the peppers into hob pieces, and cut the sharp peppers into hob pieces one by one, and put them together with the peppers for color.

Prepare a small piece of ginger slices in advance, pat three garlic heads, then cut them into sections, put them together with ginger slices, and then put in a handful of red peppers for reservation.

Prepare a dollar of pork belly in advance, cut it into slices, and put it in a pot after cutting. Prepare half of the shallots in advance, cut them into shredded onions, then grab them with your hands and put them in a pot. When the ingredients are ready, let's cook them together. Add a small amount of vegetable oil to the pan and pour in the shredded onion after the oil is boiled.

After stir-frying until fragrant, turn off the heat, then pour into a spicy dry pan to spread the bottom. And pour the drained potato slices into a large basin, add a spoonful of corn flour and mix well, so that each potato slice can be coated with tapioca starch as much as possible, so that the fried potatoes taste more crunchy. Pour vegetable oil into the pot, change to a simmer when the oil temperature is 50% hot, and add the potato chips

Gently slide with a spoon to prevent the potato slices from sticking, and fry the potato slices until golden brown and light yellow.

When the temperature rises to six or seven degrees Celsius, it is actually more than 180 to 200 degrees, and then the potato chips are added. Fry it again for another 30 seconds to make it more crunchy, then scoop it up to control the oil and hydrate. Add a small amount of vegetable oil to the pot, pour in the meat slices and stir-fry until fragrant.

After the meat slices are fried until fragrant, add green onion and ginger, dried chili peppers, stir-fry twice to bring out the fragrance, and then add a spoonful of spicy sauce and stir-fry again to make chili oil. Add the green and red peppers, stir-fry twice, and then pour in a little oil and stir-fry twice. Pour in the fried potato slices, stir-fry quickly, stir-fry evenly, gradually seasoning below, <>

Add 10 grams of seafood soy sauce, add a little sugar to enhance freshness, add a small amount of monosodium glutamate seasoning and quickly stir-fry evenly to melt all the condiments. Add a spoonful of five-spice powder before cooking, sprinkle a small amount of sesame seeds, and then pour in a little oil and stir-fry again, then you can turn off the heat and put it into a spicy dry pot. Okay, this fragrant spicy dry pot potato chips is ready, whether it looks very appetizing, you can take a look at it at home if you like it.

1.Prepare to peel two potatoes, first cut them in the middle, then cut them into thick slices, and after cutting, put them in a pot of water.

2.Then wash the potato chips with your hands, wash off the excess starch in them, and put them in a colander to control the water after washing.

3.The normal steps are just hyped up.

Slice the potatoes and wash them out of the starch. Li Juguan put it in the oil pan and fry it until golden brown and remove it, then put the potato slices into the pot, and then add Lao Gan Ma Da La, bean paste, light soy sauce, and chicken essence to stir-fry.

We only need to wash the potatoes, peel and cut them into slices, put them in water to remove the starch, cut the ginger green and red pepper into pieces, and then add a small amount of oil, shallots, ginger and garlic to the pot and stir-fry until fragrant, put the potato slices in, add appropriate seasonings, and then put the red and green peppers into it and stir-fry, and then fry them out of the pot.

Dry pot potato chips belong to the traditional famous dishes in Sichuan cuisine, which taste spicy and delicious, crispy and fresh, and rich in taste, especially with rice and wine. Potatoes are easy to eat and feel full, eat a little potatoes and then eat a little rice is basically full, dry pot potato chips are very simple, first cut the potatoes into slices and blanch them with water for 7 minutes, if you don't blanch them, you have to fry them, I prefer light ones that don't like fried, I blanch them with water for later use.

<> dry pot potato chips and dry pot cauliflower are dishes with a rich burnt flavor, and simple ingredients with pork belly can collide with a spicy and delicious taste, rich and good taste of rice, today we will talk about dry pot potato chips. Potato chips in a dry pot are a very famous traditional dish. Crispy and fragrant, spicy in taste, a very delicious dish!

I'm a potato control! Others use pork belly and bacon to make dry pot potato chips, so I'll use lean meat!

In fact, the method of dry pot potato chips is very simple, this vegetable oil should be slightly larger, so that it is delicious, the dry pot should be fried 8 mature, and finally the pot is slowly cooked with alcohol, which is the most authentic. Let's share with you the dry pot potato chips I made. How do you make potato chips in a dry pot delicious?

Mine is: Dry pot potato chips are generally fried to make them mature quickly and lock in moisture, and then add seasonings to dry fry, the finished potato chips are fragrant and delicious, and the taste is crispy on the outside and glutinous on the inside. That's what makes it delicious.

I've heard someone say that the dry pot potato chips taste more fragrant than the meat, but the color is also very beautiful, but it has captured the hearts of a group of people who like to eat potatoes, and the chef in the hotel restaurant makes it even more spicy and refreshing, and it is very enjoyable to eat, and you can even eat an extra bowl of rice. First prepare the ingredients: potatoes, bean paste, chopped green onions, salt, soy sauce, garlic, chili noodles, peel and wash the potato slices after they are ready, cut them into even slices, prepare a wok and add water to heat, put in the potato slices to blanch, add oil to the wok and heat it, put in the potato slices and fry them until.