Shredded potatoes(ba si tu dou )

Shredded potatoes

Introduction:

"The main process of shredded potatoes is to boil sugar into syrup. If you want to pull out long and beautiful crystal clear filaments, you need to put more sugar and wrap the potatoes with a thick layer of syrup. That kind of long and sticky filaments will appear, but you need to use cold boiled water to eat that degree. Otherwise, the long filaments can't be easily delivered to the mouth, huh "Oh"

Production steps:

Step 1: peel and wash the fresh potatoes. The potato I used today is bigger, so I used one

Step 2: cut the potatoes into hobs

Step 3: put the cut potatoes into clear water and wash off the starch attached to the cut surface

Step 4: control the moisture content

Step 5: add a little starch

Step 6: grab the potato chips with starch

Step 7: evenly and thinly wrap a layer

Step 8: put the oil in the oil pan and heat it to 50%. Fry the potatoes and make the surface golden

Step 9: remove the control oil

Step 10: continue to heat up the oil in the pan, pour in the potatoes and fry them again (why fry them twice? The answer is at the end)

Step 11: fish out in 30 seconds

Step 12: put a little oil into the pot, put in three tablespoons of sugar, low temperature slowly melt, here must not be urgent

Step 13: the shovel keeps stirring

Step 14: continue to melt

Step 15: when the sugar in the pot turns into brown syrup, turn off the fire

Step 16: pour in the fried potatoes and roll them quickly until they are evenly covered with syrup

Step 17: it's over, hehe

Materials required:

Potatoes: moderate

Sugar: right amount

Starch: right amount

Peanut oil: right amount

Note: the surface of the paste wrapped powder should be fried twice, the first low-temperature operation, after frying, can give the food a heat transfer process, so that the food is cooked, will not be raw, the second time back to the pot, increase the oil temperature, make the food surface quickly dehydrated and dry, so that the food surface is crispy, the inside is still tender and smooth, but also the excess oil forced out, taste excellent! So, low temperature fried once, and then high temperature back to the pot, this step is crucial Oh!

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Ba Si Tu Dou