“The mashed potatoes are greasy. Change them.”
|Pork pine *||50g|
|Edible oil||Appropriate amount|
|Flavor||Salty and fresh|
Peel the potatoes one by one and wash them.
Wipe the silk.
Soak for 20 minutes.
Drain the water.
Heat the pot and pour in the cooking oil. The amount of oil should be as good as not having shredded potatoes.
When the oil temperature is 34% hot, put some potato shreds into it.
Fry until the shredded potatoes begin to form a ball and turn yellow.
Push it to the edge of the pan to drain the oil, then spoon it out and put it into the plate.
Stir in the remaining shredded potatoes and fry over low heat.
After discoloration, the oil is drained and the pan is loaded.
Pork and pork pine.
Mix well and gently pull out the dough of potatoes.
Deep fry in a frying pan over low heat.
Turn off the fire immediately when the potato shreds turn yellow and drain the oil into the pan.
Quickly evacuate the fire.
The dishes were covered with kitchen paper to absorb oil.
Change a piece of kitchen paper and put in pork floss and evenly.
Take a picture.
The golden shredded potatoes are crisp and delicious.