How to cook potato chips in a dry pan is delicious?

Dry potato chips are very appetizing and can be said to be a very economical and delicious home-cooked dish.

The dry pot potato chips in restaurants are generally fried, which is very wasteful and unhealthy for family kitchens. Here is a home-cooked version of dry pot potatoes's practice: 1, first cut the onion at the bottom.

2. The potato slices are slightly thicker and soaked in water to prevent oxidation and blackening.

3. Boil the water in the pot and blanch the potato chips for about 2 minutes. Don't fry them.

Pork belly is essential, and lard can also be used, so that the dry pot is fragrant.

5, then season according to your own taste, add black lobster sauce.

According to the above method, it is delicious and appetizing.

Let's share a detailed exercise video for your reference:

Dry pot potato chips belong to the traditional famous dishes in Sichuan cuisine. They taste spicy and delicious, crisp, tender and full-bodied, especially suitable for table and wine. Potatoes tend to feel full. After eating a little potato and a little rice, I was almost full. Potatoes are as delicious as taro, and they are not greasy. No wonder people in some countries in Europe and America can eat potatoes as a staple food, which is both delicious and full.

What's the drying method for potato chips? In fact, the method of frying potato chips is very simple, which is similar to the potato chips used for frying meat in peacetime, but the potato chips here should be fried until golden, and then fried with bean paste, pork belly and pepper. , plus some side dishes.

-Let's share the delicious dry pot potato chips:

Ingredients: 3 medium-sized potatoes and 200 grams of pork belly.

Accessories: 3 green peppers, onion, ginger, garlic, half onion, lobster sauce, cooking wine, water and cooking oil.

Seasoning: edible salt, Pixian bean paste, soy sauce, soy sauce, chicken essence.

-Hint:

I don't understand in detail: first, why do potatoes have to be soaked in water after slicing?

Reason: Potato itself contains a lot of starch. If you don't soak the excess starch in the water first, the soup will be sucked dry because of too much starch when cooking in the future, which is easy to burn, and because there is no soup, the taste will be much worse.

Second, why should potatoes be fried to brown?

Reason: After the potatoes are fried to brown, they taste more crisp and fragrant, and the fried potatoes are not easy to melt and will not be boiled into a pot of mud.

Third, why only add a little salt at the back?

Reason: Because there is bean paste in front and soy sauce in the back, it is quite salty. Just add some salt. You can try it first. If you don't cook much, you don't need to add salt.

Fourth, why do you want to add pork belly to the dry pot potato chips?

Reason: Other meat can be added, but pork belly can be fried with a little lard, which tastes better with fat and thin, and tastes better with potatoes. Of course, conditional friends can choose bacon better.

5. Finally, why use onions as the base?

Reason: Because onions are still difficult to cook, the bottom is more suitable, which can make other dishes heat up slowly. Then because the onion is added last, it has no taste and can absorb the soup at the bottom.

A delicious dry pot of potato chips is ready. This dish is still very simple to cook. Just taste it when cooking, don't add salt, and don't burn it when frying bean paste. There is basically no problem. Friends who like potatoes can try to cook this dish by themselves.

Hello everyone, my favorite food is dried potato chips. Eating potatoes can be eaten as a meal. Potatoes are nutritious and can lose weight. Potatoes contain a lot of starch, protein, fat, cellulose, vitamin C, vitamin A, vitamin B 1, carotene, anthocyanin and trace elements such as calcium, potassium, iron and phosphorus.

Dry potato chips are very simple. First, slice the potatoes and boil them in water for 7 minutes. If you don't cook it, you have to fry it. I prefer light food to fried food. I boiled them in water for later use.

Ingredients: onion, ginger, garlic, star anise, pepper, salt, sugar, thirteen spices, oil consumption, a little white vinegar, soybean oil and chicken essence.

Put oil in the pot, add onion, ginger, garlic, aniseed pepper, pepper and white sugar, then stir-fry the baked potato chips for a few times, then add thirteen spices such as salt, chicken essence, oil consumption and pepper, and the pot is successful. You can also put a few chips in an alcohol casserole and eat them while they are hot. Feel spicy and refreshing. I don't have enough to eat. If you don't believe me, just do it.

Dry-pot potato chips and dry-pot cauliflower are both very burnt dishes. Simple ingredients with pork belly can collide with a spicy and delicious taste. Today, we are going to talk about dry potato chips.

How to make potato chips in a frying pan? Spicy dry pot potato chips are ready, and similar practices can also be used to make dry pot cauliflower and other dishes. Do you like this kind of home cooking?

Friends who are interested in food, healthy diet and food anecdotes can pay attention to and like it, and share interesting and useful related content together in the future! Dry pot potato chips is a very famous traditional dish. Crisp, tender and delicious, spicy and delicious! I was a potato freak when I was young! Others use pork belly and bacon to make dry pot potato chips, so I use lean meat!

Dry pot potato chips to prepare ingredients:

Potato, lean meat, dried pepper, onion, garlic sprout, onion, ginger, garlic, small green pepper, millet pepper, Pixian bean paste, edible salt, chicken essence and edible oil.

Handling ingredients:

Exercise:

Step one: potato chips. Put a proper amount of cooking oil and potato chips in the pot. Fry until both sides are slightly golden yellow. Take it out and put it aside.

Step 2: Stir-fry the meat. Put the right amount of cooking oil in the pot, add the meat and stir-fry until crisp. Sprinkle some edible salt and take it out for later use.

Step 3: Stir-fry the ingredients. Put a proper amount of cooking oil in the pot, add dried red pepper and stir-fry a few times; Add Pixian bean paste and stir-fry to make it spicy; Add small green pepper segments and stir-fry them together for a while; Add onion pieces and stir well; Add chopped green onion, minced garlic and Jiang Mo, and stir well; Stir-fry all kinds of ingredients.

Step 4: Add potato chips and fried meat. Stir-fry all the ingredients in the pot, throw in the fried potato shreds, stir fry a few times, add minced meat and stir well, sprinkle with cooked white sesame seeds, a little chicken essence and a little edible salt, stir well and sprinkle with chopped green onion!

Tips:

Wash the pan before putting the oil in! Occasionally throw soy sauce in!

In fact, the way to dry potato chips is very simple. This dish needs a little more oil, so it is delicious. The dry pot will be fried for 8 times, and finally the pot will be slowly cooked with alcohol, which is the most authentic. Next, I'll share my dry potato chips with you.

condiments

200 grams of potatoes, 50 grams of pork belly, red pepper 10 gram, green pepper 10 gram, onion 1 gram.

condiments

Pixian bean paste 10g, Laoganma 10g, garlic 10g, ginger 10g, pepper 3g, dried pepper 5g, soy sauce 10ml, soy sauce 3ml and sugar 3g.

Exercise 1. First of all, let's deal with the potatoes, peel and wash them, cut them into slightly thick slices, put them in a basin and rinse them twice with clear water.

2. Wash the pork belly, cut it into thin slices and put it on a plate for later use.

3. shred the onion and put it on a plate for later use.

4. Add oil to the pot. When the oil temperature is 50% hot, cut potato chips. In this step, the water must be controlled to dry. When the potato chips are brown, remove the oil.

5. Leave a little base oil in the pot, add chopped pork belly, stir-fry with low fire, add 10g Pixian bean paste and 10g Laoganma and stir-fry evenly.

6. After frying the red oil in the pan, add 10g ginger slices, 3g pepper, 5g dried pepper segments and 5g garlic slices, stir well and stir-fry.

7. Add red and green peppers and shredded onion, stir-fry evenly over high heat.

8. Finally, add the fried potato chips, add 3 grams of white sugar, 10 ml of soy sauce, 3 ml of soy sauce, stir-fry evenly over high fire, and serve. If possible, you can put it in an alcohol pot and put it directly on the plate at home.

My advice

Many seasonings in this dish are very salty. Add soy sauce, soy sauce, laodopted mother and bean paste, and stir-fry without salt.

Just now, I saw other food lovers cooking potato chips, which is still somewhat different from mine. The cumin-flavored dry-pot potato chips I made didn't use the finished dry-pot sauce, but only used a little essence to enhance the flavor. Add cumin and Chili noodles, and put some shredded onion at the bottom of the pot. When eating, the bottom of the pot will smell of shredded onion, and the potatoes will be crisp and tender. With the aroma of cumin pepper, it will present a barbecue-like taste, spicy and refreshing, and the cumin flavor is rich. With rice, it is really popular rice.

I want to make delicious dry pot potato chips. I summed up the following experience: 1. Selection of potatoes: I usually choose yellow-hearted potatoes, which are golden in color, slightly waxy in taste and rich in potato flavor.

2. Selection and processing of Zanthoxylum bungeanum and Cumin: Zanthoxylum bungeanum is made of dried Zanthoxylum bungeanum from Erjing, which is dry and slightly spicy. The biggest highlight is the addition of cumin. I don't use the whole cumin or cumin noodles for this dish, but my own cumin slices. Using cumin tablets can give people more fragrance.

3. Heat when frying: Be sure to use a big fire to stimulate the fragrance of pepper and cumin, but don't stir fry for a long time. The potatoes have been fried, stir well. Stir-frying for a long time is easy to break potatoes.

Having said that, can't everyone wait to see how this dish is cooked? It is time for me to share. Let's take a look at the details of this dish. Later, I also summarized some tips for cooking food. I hope the subject can refer to it.

~ ~ ~ Dry pot potato chips ~ ~ ~ Raw materials and seasonings:

Yellow potatoes, corn starch, bean sprouts, pork belly, green and red peppers, garlic cloves and onions.

Start cooking:

Step 1: Processing potatoes. Choose a slightly round, even-sized yellow potato (so that the slices are the same size) and scrape off the skin. Trim it (for a better appearance, domestic products can be ignored). Then the top knife is cut into a disc with a thickness of about 2 mm, and 400 grams is taken and put into clean water to wash off the starch.

Step 2: Cut and match accessories. Sichuan sprouts are washed and desalted, and cut into the last 30 grams with a top knife. Peel the pork belly and cut it into 50g. The pedicels of green pepper and red pepper are removed, and the top knife is cut into 4 mm dices, and the garlic cloves are chopped into the last 20 grams. Shred onion100g.

Step 3: Processing seasoning. Knife-edge pepper: Brush the pot clean, add a little base oil, add dry second-well pepper100g, stir-fry slowly with low heat until the pepper rustles, pour it on the chopping board, and chop it with a knife.

Processing of cumin slices: add clear water into the pot, put two complete cumin slices, boil them with strong fire, pour them out after a little boiling, rinse them with clear water, remove impurities and sand at the bottom and control moisture. Heat the wok (nothing is put), add the dried cumin, stir-fry slowly with low fire, pour it out when the water evaporates and the smell is natural, cool it and grind it into coarse particles with a rolling pin or garlic mortar.

Step 4: fry potatoes. Add two tablespoons of water to the pot, add a little salt and potato chips, and cook for about two minutes until the potatoes are raw. Pour out, cool and drain. Pour wide oil into the pot and heat it over high fire. Put the drained potatoes into the pot and pat a layer of corn starch evenly.

When the oil temperature is 60% hot, grab the potato chips (drain the starch) and put them in the oil pan, fry until golden brown (about one minute), and take out the oil control. Lightly grease the green and red peppers and put them on the potato chips.

Step 5: stir fry formally. Quickly pour the oil out of the pot, stir-fry the shredded onion a little, add one gram of salt, turn it over and put it at the bottom of the pot.

Brush the pan again, add 50g salad oil and heat it to 50% heat. Stir-fry the pork belly until the oil turns white. Cook a little cooking wine, add the minced sprouts and minced garlic, and stir-fry until fragrant. Add 5g of pepper and 5g of cumin, saute red pepper oil and cumin, and pour in fried potato chips and diced green pepper. Add 20g of umami flavor, a little salt, 3g of monosodium glutamate, a little seasoning sugar and a little old color, stir-fry over high fire (stir-fry as much as possible) until the main and auxiliary materials and seasonings are evenly mixed, put into a pot, and light the alcohol ball to serve.

~ make potato chips in a griddle, you ask me and answer me ~ 1. Q: Why do you bring starch when you fry potato chips? What's the role? Can't we just blow it up?

Answer: It is ok to fry potatoes directly, but the main purpose of my powder is to keep potatoes intact, which is more crisp and tender than direct dry frying.

2. Q: Can we only use corn starch to make flour?

Answer: Yes, corn starch is a kind of general starch for flour and paste, which can make the fried product smooth in surface and crisp in taste. Other starches can't achieve this effect.

3. Q: Why do potato chips have to be added with water? Can't you pat the powder?

Answer: The starch will be uneven directly, and it will be more easily fried and crisp after being patted with water. It's like baking a pumpkin with egg yolk. This is done by immersing it in water and then grinding it into powder.

3. Q: What is the function of salt in potato chips?

Answer: Add salt when crossing the water, first, for potatoes to taste at the bottom, and second, to prevent potatoes from turning black.

4. Q: What is the function of adding sprouts?

A: Sprouts and minced meat are a perfect match. Stir-fried sprouts with minced meat make the whole dish more rich in flavor.

5. Q: Do shredded onions still need to be fried?

A: The purpose of my doing this is to let the onions taste in advance. Then there is the small firepower of the alcohol ball. If the shredded onion is fried in advance, it will have a temperature, and it will be easier to smell the onion after serving.

~ tips for making delicious potato chips in a dry pan ~ 1. Don't cut the potatoes too thick. My experiment is to cut them into 2mm thick, so that they can not only be fried quickly, but also taste better and are not fragile.

2. After potatoes are cut, they will generally be oxidized to black, so they should be cleaned after cutting to remove the starch on the surface.

Don't overcook the potatoes when they are over water, just cut them off.

4. Green pepper and red pepper are mainly color matching. Try not to fry in the pan. Gently use oil to make them brighter.

5. When making cumin slices, fry them first, cool them and then crush them. It is easy to lose fragrance when it is hot. Then don't be too crowded. Too crowded is like cumin noodles, and the aroma evaporates too quickly.

6. When frying, try to fry the potatoes until crisp, but don't fry them black.

7. When you fry potato chips, you must stir fry on fire. Stir fry on fire stimulates cumin flavor and tastes like barbecue.

Link: This kind of dry pot potato chips can also be replaced with hot iron plates to make iron plate potato chips, which have a good taste and atmosphere.

At the end, my dry pot potato chips are simple and cheap, which is very suitable for family and friends to make. No need for compound seasoning, but the potatoes are delicious and cumin is barbecued. I think as long as you master the above process and the tips I summarized, you can make delicious dry pot potato chips. Friends you like should try it.

Dry pot potato chips are very delicious, and its method is very simple. But if you are just a "foodie" and a "novice" in cooking, you must learn how to operate it.

Now, I would like to introduce the simple and practical method of dry-pan potato chips to friends who like potatoes.

First, choose big yellow potatoes with good quality, no bug eyes and wash them.

Second, peel with a peeler and cut into thick slices.

Third, wash the starch in the water and drain it.

Fourth, pork belly is cut into small pieces, green pepper is cut into pieces, and garlic seedlings are cut into sections.

5. Heat the oil in the oil pan to six or seven layers of oil temperature, fry the potato chips until golden brown, and take out the oil filter.

6. Leave a small amount of oil in the pot, stir-fry pork belly to get oil, add a small amount of soy sauce to color, add spicy oil, ginger and garlic slices, stir-fry green and red peppers and onions, then pour in the fried potato chips, turn the pot evenly, without a spoon, so as not to damage the potato chips, adjust the taste, and add garlic sprouts and turn them over a few times.

I've heard someone say that dry potato chips taste better than meat, but they look beautiful in color, but they have captured the hearts of a group of people who like potatoes. They are more spicy and refreshing when they are cooked by chefs in restaurants, and they are very enjoyable to eat, and they can even eat an extra bowl of rice.

Why are the griddle fries cooked in the restaurant delicious? When the chef of the restaurant is cooking potato chips in a dry pot, he slices the potatoes and fries them in the pot in order to pursue the taste and delicacy of the dishes. Speaking of which, is there a scene of French fries in front of him? Careful observation will reveal that most foods with high oil and sugar in life are delicious, and of course, potato chips taken in the oil pan are no exception. The Dietary Guide for China Residents suggests that the oil consumption per person per day should be controlled within 25g, and the whole dry pot potato chips will experience oil consumption twice during cooking. Sure enough, this dish is full of energy, and it doesn't matter if you eat it once in a while. If you like to eat it often, it will cause obesity and some chronic diseases. Today, we will make an improved version of potato chips in the griddle, which is low in oil and fat and delicious.

Preparation of potato chips ingredients in dry pot

Two potatoes, pepper, pepper, garlic, onion, soy sauce, soy sauce, bean paste, white sesame, oil, salt.

manufacturing method

1. Peel the potatoes, cut them into thin and slightly thick slices with a knife, and try to keep the thickness of the potatoes consistent, otherwise the cooking time will be inconsistent.

2. Soak the potato chips in water, cut the onion and garlic into small pieces, take out the potato chips and drain the water.

3. Put water in the pot, boil it, blanch the potato chips, and take them out when the color of the potato chips becomes bright.

4. Heat the pan and pour in the oil. When the peppers are fried in the oil pan, add the bean paste and stir-fry until there is red oil. Add onion, ginger slices and dried peppers and stir-fry for several times. Pour in potato chips and add soy sauce. Add salt and stir well. Serve with coriander and white sesame seeds.

Spicy griddle soil slices

food

500g of potatoes, 0/00g of pork/kloc and 0/00g of green pepper/kloc.

Appropriate amount of garlic, onion, onion, Pixian bean paste, cooking wine and soy sauce.

Appropriate amount of salt, pepper, chicken powder, coriander, oil, pepper and sugar.

Step 1

Cleaning potatoes, peeling, slicing, and soaking in cold water to remove starch;

Second step

Seed the green pepper and cut it into diamond-shaped pieces, cut the onion into pieces, slice the garlic, peel the onion and cut it into strips, and slice the pork belly for later use;

Third step

Add wide oil from the pan, after the oil is hot, put the soaked potato chips into the oil pan and fry them until they are broken, and take out and drain the oil;

Fourth step

Heat oil in another pan, add pepper, onion and garlic slices to saute until fragrant, add appropriate amount of bean paste, stir-fry red oil with low fire, add pork belly slices and stir-fry with oil until it is mature;

Step five

Put the chopped green and red pepper slices, onion slices and pepper segments into a pot and stir-fry them with high fire until they are tasteless;

Step 6

Put the fried potato chips into the pot, add appropriate amount of cooking wine, soy sauce, salt, chicken essence and sugar, stir-fry them to taste, then put them into the pot and sprinkle with appropriate amount of coriander segments to serve.