Hello

Three fresh potatoes are about six taels each

Accessories

An appropriate amount of salt

Ten Appropriate amount of three spices

How to make dry-baked shredded potatoes

space

1. Wash the outer skin of the potatoes and peel them as needed, because the potatoes are 70% of nutrition is in the skin, so I kept the skin of two potatoes and just brushed them clean with a scrub brush and dug out some holes. Another potato had some black spots on the skin that couldn't be brushed off, so I simply peeled off the skin.

space

2. Grate the potatoes into shreds. Do not grate them too finely. Medium-sized shreds are more chewy.

space

3. Squeeze out the moisture of the potato shreds. You can wrap them in gauze or drawer cloth and squeeze them.

space

4. Squeeze out the water from the potato shreds and set aside for later use.

space

5. Heat the pan and pour oil into it. The oil is slightly larger than the amount used for cooking. It covers the entire pan surface and the height of the oil layer is about 4 mm. This makes it more fragrant and prevents it from sticking to the pan.

space

6. Grab a handful of potato shreds and put them into the pot, turn down the heat, use a shovel to spread the potato shreds, but keep them tight and don’t leave any holes in the middle, and then Return to medium fire and adjust the size of the fire according to the situation. Small fire is safer. During the baking process, do not turn over easily. Use a wooden spatula to compact the potato shreds hard to make them stick together. Be sure to compact the potato shreds in the middle more, and move the potato shreds on the sides to the middle to compact them properly. Don't spread out.

space

7. Carefully use chopsticks to pick up some of the potato shreds at the bottom. When you see that they have been bonded and turned yellow, cut them into a cake shape quickly but with moderate force. Turn the shredded potatoes over and continue frying. At this time, you can sprinkle with salt and thirteen-spice powder.

space

8. When both sides turn crispy yellow, you can gently scoop out the dish.

Tips & Tips

1. Don’t rub the potato shreds too finely, otherwise the texture will not be as chewy and crisp as medium-thick shreds.

2. The potato shreds must be squeezed out of the water, otherwise they will not stick easily.

3. The potato shreds need to be pressed hard, press several times, and do not turn over easily. Make sure that they have bonded into a relatively strong cake shape before turning over. To govern a big country is to cook small dishes, so you must be steady and patient.

4. Friends who are afraid of eating oil can use kitchen paper to absorb the oil on the surface of the finished product to reduce the burden.

5. The dish containing shredded potatoes is relatively oily. You can sprinkle a handful of dry soda ash on the dish to absorb the oil. This will make it easy to wash again, and there is no need to use detergent. Protect the environment.

6. The word "bao" is pronounced as "bèi", not "péi". It means roasting over low heat.

I hope you adopt it and wish you good luck