Recipe: Three-step zero failure rate pan potato wedges

Home Cooking Recipe: Three-step zero failure rate pan potato wedges

Notes:

The simple and fast-fried potato chips have the same taste as French fries, and can be used with a variety of western sauces. It is very simple and really has a zero failure rate. Try it all~

Ingredients:

Steps:

  1. Home Cooking Recipe: Preparation materials: salt, black pepper, raw potatoes cut into pieces of salt water.

    Preparation materials: salt, black pepper, raw potatoes cut into pieces of salt water.

  2. Home Cooking Recipe: Heat the pan over the oil so that the oil completely covers the bottom of the pan. After the oil is hot, put the cut potato pieces and tiling. Cover the lid and fry until the bottom is slightly yellow or browned. The time is mastered to avoid too much paste.

    Heat the pan over the oil so that the oil completely covers the bottom of the pan. After the oil is hot, put the cut potato pieces and tiling. Cover the lid and fry until the bottom is slightly yellow or browned. The time is mastered to avoid too much paste.

  3. Home Cooking Recipe: Turn the potato pieces over and cover the lid to make the bottom fry. In this way, each of the other faces is slightly yellowed or browned.

    Turn the potato pieces over and cover the lid to make the bottom fry. In this way, each of the other faces is slightly yellowed or browned.

  4. Home Cooking Recipe: Go out and add salt or pepper to your taste. It can be served with a piece of fried salmon at breakfast.

    Go out and add salt or pepper to your taste. It can be served with a piece of fried salmon at breakfast.

Tips:

1. The big potatoes and small potatoes on the market are all available, no special attention. 2. It is best to fry each side when frying, so that the potatoes are ripe and the taste is better. 3. Note that the potatoes should be turned over every other time to prevent the pan from sticking. This time point should be grasped according to the situation of the home pot's own fire. 4. The potato paste is a little bit, especially delicious when it is browned.


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