How do you make potato chips in a dry pot delicious? The skills are all here, the pot is too fragrant, and it is delicious

Today I will teach you a new method, potatoes do not need to be fried, and the potato chips fried with less oil can also be fried with golden potato chips, and the dry pot potato chips made are spicy and fragrant, delicious and not greasy.

Prepare the ingredients:

Potatoes, white vinegar, cooking oil, celery, coriander, screw pepper, red pepper, minced ginger, dried chili pepper, Sichuan pepper, bean paste, tempeh, light soy sauce, sugar

Here's how:

1. Prepare a few potatoes first, peel off the skin and clean them with water, then use a knife to cut all the potatoes into slightly thicker slices, prepare a basin of cold water, add a little vinegar to the basin, and then put the cut potato slices into the basin to soak for a while, which can prevent the potato slices from oxidizing and turning black.

2. Prepare a small handful of washed celery, and use a knife to cut all the celery into sections for later use; Prepare two screw peppers, pat them with a knife first, and then cut the peppers into small pieces; Wash two red peppers to match the color, and cut them all into small rings for later use.

3. After the potato slices are soaked, rinse them twice more times, and then dry the potato slices to control the moisture.

4. Next, add a little more vegetable oil to the pan, shake the pan to spread the oil evenly, put the potato slices that control the dry moisture in the pan one by one, fry the potato slices over medium heat, or fry the potato slices, after frying one side, turn over the other side with chopsticks to fry the other side, fry the potato slices, and fry them until they are browned on both sides, and then you can scoop them up and put them in the basin for later use.

5. After the pot is heated, pour in a small amount of cooking oil, add minced ginger, add some peppercorns and dried chili peppers to stir-fry first, stir-fry the spicy flavor, then add potato slices into the stir-fry evenly, add a spoonful of bean paste, and then add a small spoon of tempeh into the stir-fry, stir-fry the spicy flavor and sauce fragrance inside, add some light soy sauce in, then add green and red chili peppers to stir-fry, add a small spoon of sugar to enhance freshness, and then add celery segments to stir-fry, fry the green and red peppers and celery segments until they are broken, then add a spoonful of monosodium glutamate and stir-fry evenly and turn off the heat.

6. Finally, put the fried vegetables into the pot, sprinkle coriander on top, and then sprinkle some white sesame seeds to eat, today our dry pot potato chips are ready, the taste is spicy and refreshing, delicious and rice, used to eat with rice, it is really fragrant

Tips:

When frying potato chips, pay attention to turn on low heat and fry slowly, and pay attention to turning over with a spatula to prevent sticking to the pan during the frying process.

Since the bean paste, tempeh and light soy sauce are salty, you should put salt in moderation, and if you usually eat something lighter, you can even leave it out, and try it according to your own situation.

If you put it for too long, the potato chips will become soft, which will affect the taste.