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Golden potato

Golden potato

Introduction

“The mashed potatoes are greasy. Change them.”

Materials

Main material

Material Quantity
Potato 1
Pork pine * 50g

accessories

Material Quantity
Edible oil Appropriate amount

Characteristics

Property
Flavor Salty and fresh
Technology Crisp
time consuming Semih.
difficulty simple

Steps

step 1:

Peel the potatoes one by one and wash them.

step 1

step 2:

Wipe the silk.

step 2

step 3:

Soak for 20 minutes.

step 3

step 4:

Drain the water.

step 4

step 5:

Heat the pot and pour in the cooking oil. The amount of oil should be as good as not having shredded potatoes.

step 5

step 6:

When the oil temperature is 34% hot, put some potato shreds into it.

step 6

step 7:

Fry until the shredded potatoes begin to form a ball and turn yellow.

step 7

step 8:

Push it to the edge of the pan to drain the oil, then spoon it out and put it into the plate.

step 8

step 9:

Stir in the remaining shredded potatoes and fry over low heat.

step 9

step 10:

After discoloration, the oil is drained and the pan is loaded.

step 10

step 11:

Pork and pork pine.

step 11

step 12:

Mix well and gently pull out the dough of potatoes.

step 12

step 13:

Deep fry in a frying pan over low heat.

step 13

step 14:

Turn off the fire immediately when the potato shreds turn yellow and drain the oil into the pan.

step 14

step 15:

Quickly evacuate the fire.

step 15

step 16:

The dishes were covered with kitchen paper to absorb oil.

step 16

step 17:

Change a piece of kitchen paper and put in pork floss and evenly.

step 17

step 18:

Loading.

step 18

step 19:

Take a picture.

step 19

step 20:

The golden shredded potatoes are crisp and delicious.

step 20

Tips

  1. When wiping, the container is filled with clear water, and the wiped potato shreds remain colourless in the water.2. The oil temperature should not be high when the potato shreds are put in, so as to prevent the water of the potato shreds from splashing the oil.3. Because the shredded potatoes are very thin, the heat should be mastered when frying, otherwise they will be easily pasted.4. Because meat floss is salty, no additional salt is needed.5. The oil in the pot should not be less, otherwise the potatoes will easily form a ball.The movement is light and fragile after separation.

Info