Fried chips

The nutritional value of winter is high and is well known as "Golden Jade, Out of the Vegetable". Unlike springs and summers, winter is “lowly” buried in the ground and has yet to break out. It is rich in a variety of proteins and amino acids. It is the most attractive to be fried, with meat, with fish, and with pickles. Not only is it delicious, but it is also warmed up by the combination of pickles; it is also rich in dietary fibres, which promotes gastrointestinal creeping and helps digestion, so winter is a very thin diet. This dish was recommended to me by a friend of the cooks, who said it used to have a very high rate of hits in the restaurant, very fresh, very colorful, not to mention that it's made with the best foods, and I think more people want to eat spring. When eating winter, however, care must be taken that it contains herbic acid, which can easily be combined with calcium, so it must be cooked with salt water for 5 to 10 minutes to remove most of the herbic acid and soot; the chef also dials it up and adds sugar, which is more conducive to the analysis of the acid. In less than five minutes, you'll be able to pick up the table and try it。