Dry potato chips

The traditional dry-dry technique is really "dry-dry-dry" with small quantities of cooking oil in the pot, and the mains are going to boil. The fire is dominated by a middle fire, which causes the raw materials to spit out and volatilize, and excessive fire will cause the raw water to stick to the pot, or even to the hot pot, during the frying process. The level of maturity has been reduced according to the availability of the raw material, previously known as vomiting oil, which is depicted as a process of heating of the raw material, with the constant vomiting of small oil bubbles, no large volatilization of water, deep discoloration of the external surface of the raw material, and a slightly hard texture of the raw material, followed by the introduction of the basic and mosaic materials to continue the defoliation. This is a long-term heated process, with a low heated parity, with no light on the menu and little use for it. That is to say, to put the dry luminum raw material in the oil pan one or two times, to make it hot in the middle fire, to use the oil to heat it, to spread the heat quickly and evenly, so that the material quickly reaches dehydrated "drying". This dried potato chip is used to pre-fried the potato chips, added to the quick frying of the soybean bean sauce and the culinary vegetables, which are made to turn into vegetable butter, dry fragrance, and aroma-free flavor. The disadvantage is that oil is bad for health。