Dry-cooked chips
By VicentaLakin
There's a place called guacamole, and it's delicious, and it's hot, and it's sweet and juicy! It's the same thing as the dry pot chips. I don't get tired of having a dry pot with a cold chip。
Recipe Recommendations
- pachyrhizus in 1
- leg meat 100g
- red pepper in 1
- onion halves
- celery 1 piece
- bean paste 1 scoop
- soy sauce 1 scoop
- chicken essence a little
- salt appropriate amount
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Dry-cooked chips
1
The sweeter, more fragile, and more watery。
2
The cassava goes to the skin wash to wash the thick slices。
3
Celium slices, Paprikos slices, large onions cut aside。
4
The leg slices were put in the water and blood water was spilled, and the boilers were boiled with meat for about five minutes to make up for asphalt。
5
Pick up hot oil。
6
We'll make some oil with a spoonful of wine。
7
It's gonna be all the way down on the plate。
8
Putting in the cool chips continues to spread evenly。
9
The onions and the celery continue to be fried until the potatoes are cut off。
10
Add a spoonful of bean petal sauce。
11
Add a spoon of raw smoke to make the sweet potatoes transparent。
12
With a little chicken and, if it's light, a little salt。
13
Pick up the pot and load it in the small dry pan。
14
The greasy pot and potatoes are on the table. The sweeter the potatoes are fresh, the softer the stove is。