The practice of drying potatoes is complete, and 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.

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. <>

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.

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.

Ingredients: Potatoes to taste.

1. Clean the potatoes first, put them in a pot to cook, and then put them out to cool for later use.

2. After the potatoes are cooked, peel off the skin of the potatoes, then cut the potatoes into 4 potato slices, and then set aside for later use.

3. Prepare a clean, water-free and oil-free flat-bottomed container, and then put the cut potatoes into the container.

4. After the potatoes are laid out, take the container to the sun to dry and dry the potatoes until they are dry. The potatoes are dried, and the dried potatoes are ready.

Dried potatoes to prepare.

1. Clean the small potatoes, put them in a pot and cook them, peel them off and cool them for later use.

2. Cool the potatoes and cut them into 4 slices.

3. Place the cut potato slices on a square plate, put them in a sunny place, and let them dry until they are thorough.

4. Dry the finished product.

2.Slice the peeled potatoes, the thinner the better, or you can use a planing board.

3.Add water to the pot and boil, put the potato slices into the pot and cook thoroughly, the time is not too long, the potatoes will rot after a long time, no more than 2 minutes is easy.

4.When the potatoes are cooked, turn off the heat, remove the potato slices from the pan and pass them through cold water.

5. Remove the water after it has been cooled, and control the moisture for later use.

How to make potato chips at home?

6. Heat the oil, add the potato slices when the oil temperature is 6-7 hot, fry until golden brown, and then remove it.

How to make potato chips at home?

7. Take a dry and clean container, put pepper, chili powder, five-spice powder, cumin powder, stir evenly and configure small ingredients, and the configuration of small ingredients can also be added according to personal taste.

How to make potato chips at home?

8. Spread the prepared ingredients evenly on the potato chips, and the homemade potato chips are ready. It's time to go.

How to make potato chips at home?

end precautions.

Don't cook the potato chips for too long, they won't taste good if they are soft.

Cut into slices and dry in the sun.

Dried potatoes are made by putting salt and monosodium glutamate on the potatoes and shoveling them evenly and then putting them on a plate. Can be eaten as a snack. Dried potatoes are still a kind of dried vegetables that are commonly made in the northeast of China. It's simpler.

In autumn, when the sun is shining (the weather is sunny and there is little rain), the potatoes are steamed in a pot, peeled and cut into thin slices of about 1 centimeter. Then dry under the sun, and pay attention to evenly placed and sunny when drying. Generally, it can be dried in one day.

After drying, the color is golden and can be stored for a long time, making it a rare delicacy when vegetables are lacking in the northern winter. When eating, dry clean the potatoes, soak them in boiling water, and make them into fried potatoes, stewed goose, stewed chicken, and stewed pork ribs. The taste is delicious and the dried potatoes are full of toughness.

In rural areas, the method of drying dried potatoes will be relatively simple. Because there are many spare places in the countryside, especially if the home is a courtyard-style bungalow, there will be a large open space or a flat roof in every household, whether it is summer or winter, there will be sunlight, and these places are very suitable for drying potatoes.

First of all, the potatoes harvested in the field or the potatoes bought in the market should be cut into thin slices, and then the cut potato slices should be laid out with a clean mat, and then ventilated and dried, and then moved to a sunny place after drying, and it is best to choose to dry it between 11 am and 3 pm, because the sun intensity at this time is relatively high and it is easier to dry. After drying, you can put it away, divide it into bags, and take it out to eat when you need it.

The potatoes are boiled, then sliced, and dried in the sun, and when eaten, they can be boiled or fried after soaking them in hot water, and the stewed vermicelli with dried potatoes is very delicious.

How to dry potatoes, dried potatoes are a kind of dried vegetables with regional characteristics in Northeast China, so how should dried potatoes be delicious? Before drying the potatoes, you should prepare several potatoes along with salt and aged vinegar;

1.The prepared potatoes should first be peeled and then cut into slices about two millimeters thick, not too thick, otherwise it will be difficult to dry them completely;

2.Bring water to a boil, add an appropriate amount of salt and vinegar to the boiling water, put the cut potato slices into the boiling water, and wait until the water in the pot boils again, then remove the potato slices;

3.Prepare another basin of cold water, then pass the potato chips that have just been fished out of the boiling water through cold water, and then take them out;

4.Drain the potatoes, stack them on a baking sheet, and then put them directly into the oven to dry, and the dried potato slices must be sealed and preserved, so that they can be directly taken out for processing when they want to eat in the future;

If there is no oven at home, choose a sunny day, and it is okay to put the potato chips in the sun to dry, but when drying potatoes, you must pay attention to placing them evenly, and the density should be moderate.

Method 1:

Ingredients: 200 grams of beef, 200 grams of dried potatoes.

Seasoning: 1 gram of five-spice powder, 10 grams of cooking wine, 15 grams of soy sauce, 5 grams of refined salt, 2 grams of monosodium glutamate, 10 grams of starch, 500 grams of fresh soup, 10 grams of green onion and ginger, 30 grams of soybean oil.

Steps. 1. Cut the beef into pieces and soak the dried potatoes in cold water until soft.

2. Blanch the beef pieces in a pot of boiling water to remove the blood foam.

3. Heat soybean oil in the pot, fry green onions and ginger until fragrant, add fresh soup, add beef cubes and cooking wine, refined salt, soy sauce and five-spice powder and stew until the beef is slightly cooked.

4. Put the dried potatoes into the pot and stew them with the beef, and add monosodium glutamate.

5. Thicken with starch and serve on a plate.

Method 2:

300 grams of pork ribs, 300 grams of dried potatoes, 3 grams of green pepper rings, 5 grams of red peppers. 1 kg of seasoning soybean oil, 2 grams of Knorr chicken powder, 2 grams of tender meat powder and loose meat powder, 30 grams of egg liquid, 30 grams of water starch, 15 grams of red oil, 15 grams of sesame oil (oil made from hemp seeds), 5 grams of monosodium glutamate, 7 grams of salt, 5 grams of oyster sauce, 4 grams of sesame oil, 5 grams of cooking wine, 3 grams of sugar.

Steps. 1. Soak the potatoes in boiling water for 1 hour after dry cleaning and remove them; Chop the pork ribs into 2 cm long sections, put the pork ribs into a basin, add 2 grams of salt, meat tenderizer powder, loose meat powder, egg liquid, chicken powder, sugar, monosodium glutamate, cooking wine, water starch, 5 grams of salt, oyster sauce and marinate for 30 minutes.

2. Add soybean oil to the pot and cook until it is 70% hot, fry the dried potatoes over low heat for 2 minutes until the color is golden brown, the skin is crispy and take out, and when the oil temperature rises to 70% hot, the ribs are soaked and fried on low heat for 3 minutes until the color is golden and ripe.

3. Add red oil and sesame oil to the pot and heat over low heat, add red peppers and fry until fragrant, add pork ribs and dried potatoes and stir-fry for a minute, pour in sesame oil and put it on a plate, and sprinkle green pepper rings.

Method 3:

200g thick bean curd, 250g artichoke, 30g green beans, 50g shredded pork, 2 tbsp salad oil, 10g minced garlic, 300 broth, 1 tsp curry powder, 1 tsp flour, 1 4 tsp salt, 1 2 tsp chicken broth mix, a pinch of salt, 1 2 tsp powder, 1 tsp rice wine.

Steps. 1.Thick dried bean curd cut into strips; Peel the artichoke, cut it into strips, put it in a hot oil pan and drain the oil for later use.

2.Put the shredded pork into the marinade and marinate for 10 minutes, then put it in a hot oil pan and let it go for later use.

3.Heat another pot, heat 2 tablespoons of salad oil, add minced garlic over medium heat until fragrant, then add curry powder and flour and stir-fry until fragrant.

4.Add the dried tofu strips, potato strips and broth from method 2 to the pot of method 3 and cook over medium heat until boiling, add green bean kernels, shredded pork from method 2 and all seasonings and cook over low heat until flavorful.

1. First clean the potatoes with an oak, then cut the potatoes into thin slices together, and then spread the cut potato slices with a clean mat.

2. Ventilation and drying first, after drying, the sleepy locust is moved to a sunny place, and it is best to choose to dry it from 11 o'clock in the morning to 3 o'clock in the afternoon, because the sunlight intensity at this time is relatively high and it is easier to dry. After drying, you can put it away, pack bags of bags, and then take it out to eat Wang Ruyou when you need it.

How to dry dried potatoes:Ingredients: 1 pile of potatoes.

Steps: 1. Prepare the potatoes.

2. Stew, put it in a ventilated place to cool, so that it is easy to peel the skin and not hot hands.

3. After peeling the skin, use a knife to cut into 5 mm thick slices.

4. A thick slice of 5-8mm is fine, and there is no bite when it is too thin to eat.

5. Cut the thick slices and prepare to take them to the balcony with plenty of sun, and drip on the terrace to dry.

6. Dry on the reverse side.

7. After an afternoon of exposure.

8. Dry for two or three days.