Potato chips with pepper and salt

Potato chips with pepper and salt

Introduction:

"I believe everyone loves potatoes, especially crisp chips, and I'm no exception. Although I like to eat potato chips, I seldom buy potato chips sold outside. I'm mainly worried that the oil of potato chips outside is not good. Generally, the oil outside is reused for many times and contains certain harmful substances. I can put less oil into my own potato chips at home and fry them slowly over low heat to avoid waste. "

Production steps:

Step 1: peel and wash the potatoes, then cut them into 0.3cm thick slices.

Step 2: wash the starch off the surface of the cut potato skin in water, and then dry it with a towel or paper towel.

Step 3: put the pepper into the frying pan, stir fry slowly with low heat until yellowish and fragrant.

Step 4: turn off the fire and add some pepper. Stir the pepper with the remaining temperature to make it fragrant.

Step 5: put pepper and Zanthoxylum into garlic mortar, add some salt and a little monosodium glutamate, and pound into salt and pepper powder.

Step 6: heat up the oil in the frying pan and fry the potato chips until both sides are golden and crispy.

Step 7: put the fried potato chips on the plate and sprinkle with some salt and pepper.

Materials required:

Potatoes: 250g

Oil: right amount

Salt: right amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

MSG: right amount

Note: 1, stir fry pepper with a small fire, if the fire temperature is too high, you can turn off the fire, stir slowly with the remaining temperature, then turn on the small fire to heat when the temperature is low, stir repeatedly until the pepper is yellow, and then stir pepper with the remaining temperature. 2. Fried potato chips can first use medium heat to fry potato chips until hard, and then low heat slowly fry until both sides golden.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: slightly spicy