Potato-dry-dry-dry-chips
By VicentaLakin
Every fall, when the potato is on the market in large quantities, the potato is very expensive and has a proper dry winter potato storage to meet the need of time. It's very delicious when it's soft early or when it's stewed or fried。
Recipe Recommendations
- flower meat
- Dried potatoes 100 grams
- vermicelli 100 grams
- cabbage 100 grams
- salt a little
- onion appropriate amount
- soy sauce a little
- oyster sauce a little
- dried chili of 2
- spiced powder a little
- MSG a little
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Potato-dry-dry-dry-chips
1
Five bouquets cut, gills replaced with knives。
2
A day of potato drying and washing clean spares。
3
The dishes are torn to pieces and washed to use。
4
Potato powder on the pot。
5
Cooked powder bars and stoke while it's hot。
6
Combination on colour。
7
It's hot and hot on the frying pan。
8
After drying up the water, the onions of garlic, dry peppers, and the fragrances of the fragrances are made up and coloured。
9
Turn the fire even。
10
Add a proper amount of open water。
11
Let's put in some of the more difficult potatoes。
12
Put in a proper amount of pelican oil。
13
Put the powder in。
14
Finally, it's in the caterer, it's even, it's salt, it's delicious。
15
Out of the pan, finished。Potato-dry-dry-dry-chips Make Tips
1. Preferably with five flowers, fat and not tired. 2. Dry the chowder with a little bit of oil and blow up the scent of garlic. 3. Potato drys must be served first, and then cooked to ripen before other dishes. 4. Powders made shall be coloured while they are hot。