Dry baked shredded potato with crisp outside and soft inside(wai su nei ruan xiang pen pen de gan bei tu dou si )

Dry baked shredded potato with crisp outside and soft inside

Introduction:

"I saw that potatoes are very nutritious on the Internet. Some vegetarians say that they have strength after eating potatoes. Potatoes are mild and have no special smell. They can serve as both food and cooking. It's really a treasure. It is said that it is just hearsay. There are dozens of ways to make potatoes in North Korea! In addition to making stewed potatoes and vinegar sliced potatoes, I learned another one these days, which is dry baked shredded potatoes. The method comes from the "little white vegetarian record". Now learn and do it. I'll teach you how to do it. "

Production steps:

Step 1: wash the skin of the potatoes, and peel them if necessary. Because 70% of the nutrition of potatoes is on the skin, I kept the skin of two potatoes, and only cleaned them with a board brush to dig out some holes. Another potato, there are some black spots on the skin that can't be brushed off, so I simply peel off the skin.

Step 2: wipe the potatoes, do not wipe too thin, medium-sized silk more chewy.

Step 3: squeeze the moisture of potato shreds hard. You can squeeze them with gauze or drawer cloth.

Step 4: squeeze the dried shredded potatoes aside.

Step 5: ignition hot pot oil, oil is slightly larger than the amount of fried vegetables, not the whole pan surface, oil layer height is about 4 mm. This is more fragrant, but also to prevent sticking pot.

Step 6: grab a handful of shredded potatoes and put them into the pot. Turn down the fire. Spread the shredded potatoes with a shovel, but keep them tight. Don't leak in the middle. Then return to medium fire. Adjust the fire according to the situation. Small fire is safer. In the baking process, don't turn it over easily. Use a wooden shovel to press the potato shreds hard to make them stick together. Be sure to press the potato shreds in the middle more, and also put the potato shreds on the side into the middle to be compacted properly.

Step 7: carefully use chopsticks to pick up a little bit of potato shreds at the bottom. When you see that they have been bonded and turned yellow, quickly but with moderate force, turn over the whole cake shaped potato shreds and continue to fry them. At this time, you can sprinkle salt and thirteen spice powder.

Step 8: both sides become crisp yellow, you can gently shovel out the dish.

Materials required:

Fresh potatoes: one for three, about six Liang

Salt: right amount

Thirteen spices: appropriate amount

Note: 1. Don't wipe the potato shreds too fine, otherwise the taste is not as good as the medium thick shreds. 2. Potato silk must be forced to squeeze dry water, otherwise it is not easy to bond. 3. Potato silk needs to be pressed hard, several times more, don't turn over easily, to ensure that it has been bonded into a relatively firm cake shape, can turn over. To govern a big country, we must be steady and patient. 4. More afraid to eat oil friends, you can use kitchen paper to absorb the oil on the surface of the finished product, reduce the burden. 5. The dish filled with shredded potatoes is oily. You can sprinkle a handful of dry flour soda, wipe the dish and suck the oil away. In this way, it's easy to wash again, and you don't need detergent to protect the environment. 6. Read "B è I" instead of "P é I". It means to bake over low heat. ^_^

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: spiced

Chinese PinYin : Wai Su Nei Ruan Xiang Pen Pen De Gan Bei Tu Dou Si