Chinese Food
Langya potato (less oil version)
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When I was at home, I suddenly miss the fried potatoes at the gate of the primary school. I can't go out in a special period. Then I'll carve it myself. This recipe is a low oil version. Only half a bowl of oil is left after frying. You can fry it again in a way that does not waste it. Of course, if you mind, just pour it out. The taste of the finished product is waxy. Noodles. Do not love oil friends directly boiled potatoes are OK.
Cooking ingredients
Cooking Steps
Step1:Peel potatoes and cut them into strips about 1cm wide with a wave shaped knife. The Dao is bought by some treasure. It's ok if you don't use a kitchen knife. There are two advantages of cutting into waves: 1. It is beautiful; 2. It is to increase the surface area of potatoes. Concave and convex ones can cover more seasonings. The taste is better.
Step2:Soak the cut potato chips in water for 10 minutes. Wash them twice. This can wash away the excess starch. It's not easy to fry the pan.
Step3:Pour the oil in a cold pan. Heat the oil over medium heat first. Pour in the potato chips after the oil is hot. Stir fry until golden.
Step4:Drain the excess oil. Mix in the seasoning. Salt can be added in small amount and many times to prevent over saltines
Step5:Potatoes in the sun. They are golden Ha ha. Tampering with lyric
Step6:Ah, open your mout
Cooking tips:Add seasoning according to your taste. If you like vinegar, put it. If you don't like pepper, don't put it. In a word, you are in charge. There are skills in making delicious dishes.
