Chinese Food
Sauteed potato cutlets and Kwai Tai dishes.
(104479 views)
My mother's potato chips and shredded potatoes are always sticky. I want to eat the refreshing potatoes in the restaurant. The trick is so simple. -
Cooking ingredients
Cooking Steps
Step1:Two medium potatoes. Peel.
Step2:Slice. It's better to cut thinner. That's all I can do.
Step3:When Dangdang, the secret of not sticky after frying is to float with water and wash away the starch on the surface. Two times the water is clear.
Step4:Pour out the water. Use kitchen paper to absorb the excess water on the surface. Now I love this function. Don't worry about frying oil.
Step5:Heat the oil in a hot pot. Pour in the potato chips. Heat the pan. It's very tiring. But it's very efficient. Sprinkle some salt. Sprinkle some scallion. The surface of potato chips is translucent and you can get out of the pot.
Step6:Done. Simple Kwai, delicious. It's similar to the cool style in the restaurant. Cut into silk is stir fried potato.
Cooking tips:The key tip - the potatoes are sliced and then bleached. Stir fry in the pot. Translucency will come out of the pot. Don't fry. There are skills in making delicious dishes.
