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Fried potato chips, fried potato chips how to make delicious, deep-fried potato chips

1. Fried yams (potatoes) are peeled and cut into thick or thin slices, fried in a pan of oil, and removed from the pan after Huang Liang is ripe. Cool for a while, after becoming crisp, remove the seasoning prepared with chili noodles, pepper powder, refined salt and so on, and then you can eat. The dish features this fried potato slices with beautiful color and fragrance, crisp and delicious, oily but not greasy.

2. Potato slices are washed and sliced into thin slices (it is recommended to use a slicer to make the potato chips more evenly cut), which is about the thickness of the potato chips we usually eat. Soak the chopped potato chips in cold water and spread them as far as possible so that each slice can see the water. This step is to remove the starch from the potato chips to prevent them from sticking to each other when they are fried. Just drain the water.

3. Pour a sufficient amount of cooking oil into the pot and heat it to about 180 degrees (the oil temperature should not be too high to avoid external coke). Deep-fry potato chips in batches in an oil pan until golden brown, showing a crisp surface. Remove the fried potato chips and put them on the kitchen paper to absorb the excess oil. In the process of fried potatoes, you can prepare seasoning.

What is the production method of authentic Chongqing fried potato?

Sesame: appropriate production steps: prepare potatoes, wash them and peel them, then cut them into thin slices or strips with a knife, about 2-3 mm thick. Soak the sliced potato chips in clean water to remove excess starch and prevent adhesion during deep frying. Remove the soaked potato chips and dry them with kitchen paper towels or a clean cloth. This step is important because it is easy to splash oil when oil meets water, so make sure there is no moisture on the surface of potato chips.

Turn over and fry: after the potato chips are put into the pan, gently turn them with chopsticks to make them heated evenly, wait for one side to be golden and crisp, then fry the other side until both sides are golden yellow and the edges are slightly warped. Oil control fish out: use a leaky spoon to remove the fried potato chips and put them on kitchen paper to absorb the excess oil.

Peel and boil the potatoes. Fry in the pan until the shell turns golden, be careful not to scorch it.

Second frying: put the seasoned potato back into the oil pan again for secondary frying, this time for a short time, about 1-2 minutes, in order to make the seasoning on the surface of the potato blend into the potato and make it more flavorful. Finally out of the pan: remove the second fried potato pieces with a leaky spoon, put them on the kitchen paper and drain the oil again. After the oil is drained, it can be loaded into a plate.

Fried potato ingredients

The first step is to wash and peel the potatoes, as shown in the following picture. Slice the land and cut the lace with a tofu die, as shown in the following picture. After cutting, soak in water for 20 minutes, as shown in the following picture.

Ingredients: a jin of potatoes, a handful of houttuynia, two coriander, one spring onion. Excipients: light soy sauce, chili noodles, spiced chili powder, pepper powder, aged vinegar. Peel the potatoes, wash and dice, put the starch in water, then drain. Heat the rapeseed oil in the pot until it is seven or eight minutes hot, then pour in the diced potatoes that drain.

Fried potato ingredients: salad oil, thin milk rot, white sesame, cumin, coriander, shallot, folded ear root (houttuynia).

What are the ways to eat fried potatoes in Chongqing?

Direct consumption: this is the most common way to eat fried potato chips or potato chips directly, crisp taste, very delicious. This way of eating is simple and fast, and it is very suitable for busy office workers or student parties. With sauces: Chongqing fried potatoes can also be eaten with a variety of sauces, such as ketchup, chili sauce, barbecue sauce and so on. This way of eating can increase the taste and taste of potato and make people more appetizing.

Direct consumption: this is the simplest and most common way to eat fried potatoes directly, crisp taste and mellow taste. Sauce: Chongqing fried potato can be eaten with a variety of sauces, such as chili sauce, sweet noodle sauce, garlic paste, etc., which can not only increase the taste of potato, but also increase its flavor. Make potato salad: cut fried potatoes into small pieces, add lettuce, cucumbers, carrots and other vegetables, and then add salad dressing to mix well, both healthy and delicious.

Direct consumption: this is the most common way to eat fried potatoes until golden brown, crisp outside and soft inside, excellent taste. You can eat directly with your hands, or you can add seasonings, such as chili powder, pepper powder, salt, etc., to increase the flavor. Side dishes: fried potato can also be used as a side dish for other dishes, such as hot pot, barbecue and so on. It can absorb the taste of dishes and enrich the taste.

Eat directly: this is the simplest and most common way to eat. Cut potatoes into thin slices or strips, then deep-fry them in a frying pan until golden brown, sprinkle with salt and chili powder, and serve directly. This way of eating is simple, fast and crispy, so it is very suitable as a snack. Side dishes: fried potato can also be used as a side dish for other dishes, such as hot pot, barbecue and so on.

Fried potato chips: this is the most common way to eat potato, cut into thin slices, then deep-fry until golden brown, sprinkle with some chili powder, pepper powder and salt, crisp and spicy. Fried potato sticks: cut the potato into strips, then deep-fry until golden brown, sprinkle with some chili powder, pepper powder and salt, crisp and spicy.

Chongqing fried potato is a very popular delicacy. Its unique taste and rich nutrition make it popular in Chongqing area. Fried potatoes can be eaten in a variety of ways, and here are some common ways to eat them: deep-fried potato chips: cut into thin slices, deep-fried until golden brown, sprinkled with the right amount of salt and chili powder, crisp and delicious.