In this era of delicious food, there are always some home-cooked dishes that can instantly awaken our taste buds and make people want to stop. Today, I'm going to reveal to you a recipe for potato chips that makes people want to stop - spicy dry pot potato chips. Not only is this dish spicy and delicious, but it's also easy to make in just a few steps, and it's guaranteed to make you eat one plate at a time!
First, let's talk about the uniqueness of this dish. Spicy dry pot potato chips, as the name suggests, the key lies in "spicy" and "dry pot". Potato chips are fried until golden brown and crispy, and then stir-fried with chili, pepper and other seasonings, each slice of potatoes fully absorbs the essence of spicy, and the taste is rich in layers and aftertaste. And the practice of dry pot allows this dish to maintain the heat while bringing the aroma of the ingredients to the extreme.
Prepare the ingredients:
Potatoes, green peppers, onions, minced ginger and garlic, Lao Gan Ma sauce, Sichuan pepper, red pepper, cooking oil, dark soy sauce, soy sauce, salt, monosodium glutamate, coriander
Here's how:
1. Today we are going to make a meal - spicy dry pot potato chips, prepare two potatoes, two small green peppers, half an onion, and then cut a small amount of ginger and garlic, a large spoon of Lao Gan Ma sauce, Sichuan pepper, red pepper, we rub the potatoes into slices, or cut them into slices, and soak them in cold water for 5 minutes.
2. Shred the onion and cut the pepper into sections.
3. Then add water to the pot, we first blanch the potato slices, and the potato slices can be removed after blanching and changing color.
4. Then start another pot, add a little more oil, after the oil is hot, add pepper and dried chili, fry the spicy flavor and then add the old godmother sauce, then add ginger and garlic, onion and green pepper, stir-fry well, then add the potatoes, quickly stir-fry well, then add a small amount of dark soy sauce to adjust the color, add the appropriate amount of soy sauce to taste, then stir-fry evenly, and finally add the appropriate amount of salt and monosodium glutamate and stir-fry well.
5. After the pot is sprinkled with a small amount of chopped coriander, we have this spicy dry pot potato chips made today, this potato chips are recommended to be blanched in advance, because the fried time is more urgent, and then there is no soup, after frying can be quickly out of the pot, it can also be very flavorful, if there is no Lao Gan Ma sauce, we can use Pixian bean paste instead, spicy and enjoyable, potato chips are also very delicious.