main ingredient
Potatoes 2 cooking oil 200G
ingredients
Table salt 1 teaspoon chili powder 1 teaspoon ground pepper 1 teaspoon ground cumin
practice
1. Wash potatoes with a steel ball and wipe off the skin.
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2. Then slice. This slice, the more even it is, the thinner it is. A wiper would be nice.
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3. Don't wash it with water after you cut it. Let the starch sit on top of the potato. Then sprinkle on the salt that you just prepared, and let the potatoes get a little bit of water out,
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4. Fire up! Cold oil Drop 2 peppercorns to test the oil temperature. Turn down the heat. Peppercorns from bubbling to bubble basically scattered can be turned off the heat, and then the peppercorns out of the water
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5 Fried potato chips to the side of the wok clip, generally see potato chips floating on the surface of the oil did not bubble, the local area discoloration, you can fish, clip up in the pan to knock the excess oil, hard is the best, hard. Those who prefer crunch can fry for a few extra seconds.
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6. Keep 8-9 egg-sized potato slices in the oil at the same time. Feel that the oil temperature is high (it is fried and discolored), you can put 1-2 more pieces down to reduce the oil temperature, feel that the oil temperature is low (a half day can not float up), you can appropriately slow down the speed of putting potato chips.
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8. Then the fire (the highest fire) is lit. Flip the wok 10 or 20 times, and put all the seasoning powder down. Stir it, flip it, get it all flavored. Just pour it out.
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