Dry-pot potato chips are one of the most powerful dishes on the surface. With its unique taste, rich aroma and rich nutrition, it has conquered the taste buds of countless diners. Today, let the author take you to unveil the veil of this mysterious delicacy. Dry-pan potato chips
1. Ingredients
Potatoes, garlic sprouts, dried chilies, Sichuan peppercorns, ginger, garlic, sesame seeds and other ingredients.
Second, the production steps
1.Peel the potatoes, cut them into even slices and soak them in water to remove excess starch.
2.Cut the garlic sprouts into sections, cut the dried chili peppers into small pieces, shred the ginger, and mince the garlic.
3.Heat the oil, add the peppercorns and stir-fry until fragrant, remove and discard.
4.Add shredded ginger, minced garlic and dried chili peppers and stir-fry until fragrant.
5.Add the potato slices, reduce the heat to medium and slowly stir-fry until the potato slices are slightly brown.
6.Add the garlic sprouts, stir-fry evenly, add an appropriate amount of salt, light soy sauce and oyster sauce to taste.
7.Finally, sprinkle with chopped green onion and sesame seeds, stir-fry evenly, and drizzle sesame oil before cooking.
3. Tips
1.After the potato slices are cut, soaking them in water can remove excess starch and make the texture more crispy.
2.When sautéing potato chips, keep the heat on medium and stir-fry slowly to avoid paste.
3.After adding the garlic sprouts, stir-fry evenly to avoid over-frying the garlic sprouts and affecting the taste.
4.Drizzle sesame oil before cooking, which can not only enhance the fragrance, but also lock in the moisture of the ingredients, making the taste better.