Why do dry pot potato slice taste good

This is one of the most popular dishes in Chinese restaurants in Chinatown, “dry pot potato slice”, I am sure many people want to know how it is prepared, and compared with the common braised potatoes in the family, how is it different?

In fact, the production process is not complicated, the amount of dry pot potato slice is most suitable for three or four people to share the family, even if you do more of the rest, the next day to take out the steam heat will not be very difficult.

What about dry-pot potatoes that restaurants don’t even want to “homemade”?

In fact, the dry pot potato is exactly like this, Today I’m going to take you through it.

Rice with a dry pot of potatoes even ten people don’t have to worry about not enough to eat!

dry pot potato slice.

Ingredients: 100g dry pot base, 250g pork belly, 200g potatoes, 300g green pepper, a little rice spicy, 200g onion, salt, vinegar, soy sauce, dried pepper, Sichuan pepper, spices (can be star anise or fragrant leaves, about 5g) and other condiments.

Many people think that there is no need to study the preparation technique, in fact, the food in the restaurant is good because they have used oil and stir-fry at some point.

The dry pot potato is actually to put the ingredients in the pot after frying on the table, the bottom of the pot to stew, in fact, is to use the only time in the kitchen to let it stew in the pot, and finally presented in such a way that it is very beautiful, is an authentic food with local characteristics.

Potatoes cut into small pieces, pay attention to try not to be too big or too small, too big not cooked, too small fragile, and taste is not good, so generally keep at 0.5 cm can.

The specific approach is two steps:

The first step is to slice, scrape the skin off the potato, and then slice each piece of potato.

It cooks fast and doesn’t stick.

The second step is to cut the strips, first cut the chopped potatoes, and then cut into 3~4 cm long chunks, such chunks are better to control the degree of maturity and taste, cooked not broken, not cooked not delicious.

Soaking potatoes in cold water can avoid the problem of oxidation and blackening, and it also allows the starch to be washed away, helping to make the fried potatoes more crispy.

Potatoes as a relatively common and affordable ingredients, almost everyone loves, it has a great tolerance in taste, can be paired with big fish and meat to become one, can also entertain vegetarians.

Slice the pork belly and marinate in soy sauce for 10 minutes. Cut the green pepper into strips and set aside. Cut the onion into slices and set aside.

A particularly critical step in taking soaked potatoes out of the filter is to overoil, heat the oil to more than 120 degrees, fry the potatoes until they are 8, remove them and set aside. Fry the marinated pork belly in the oil until lightly coloured. Fry some chives while you are frying the pork belly. This process should not take longer than 1 minute. Remove the fried pork belly and set aside

Put 100 grams of oil in the pot, open the oil temperature 140° after the amount of dry pepper and Sichuan pepper, the amount of dry pepper and Sichuan pepper according to the taste and quantity to choose, then put 200 grams of dry bottom material stir fry, about 1 minute after smelling the aroma, add the prepared pork belly and stir fry together, after the pork belly oil can start to put in the fried potatoes in advance.

At this time, stir the prepared spices over high heat.

The next step is to add the green chillies, then saute the onion in the chilli oil until fragrant, and then mix it with the pork belly and stir it well, so you have a mixture of sauteed chilli and sauteed onion and pork belly.

After all the ingredients have reached 9 mature, then put a small amount of salt, and finally put the millet spicy according to their own taste, turn off the heat and stir evenly.

This series of “troublesome” steps is the control of heat and temperature, which is the key to making delicious dry pot potato slice, if you can not grasp the heat can be appropriate to put a small amount of boiling water together to stir, so as to ensure that the ingredients are cooked, but also to ensure that they will not overheat.

Why dry pot potato slice taste good.

When it comes to dry pot potato slice, it is particularly outstanding than ordinary braised potatoes is that when doing it, there is no mold in the hot pot inside the bowl, but directly the ingredients are laid, after all, this dish is an ordinary braised potato, through different practices to make it more delicious.

So the family want to learn to do this dish, do not need to buy a special hollow hot pot, can also use other pans to replace, when all the steps are done, put the ingredients in the boil for a while and then add vinegar is no problem.

Because even if there is vinegar, it will not evaporate, this method is relatively simple and easy to implement for the hotel, and it is no problem for family use if it does not need this step.

In addition, in fact, dry pot potato slice to be replaced with other types can also be, in fact, dry pot bullfrog is also a way of home version production, so you can try to use other delicious substitute potatoes, such as the old hen bullfrog practice, can also be highly recommended oh.

Of course, there are some fresh things, such as the recently very hot crispy French fries, because it is itself a kind of food, so if it is used to improve the use of better before use, so as to ensure that the original taste of French fries will not affect the taste because of the loss of nutrients.

Eating tips.

dry pot potato slice can be said to be relatively versatile dishes between leaf vegetables and meat, so when it is cold like spring or autumn and winter, it is very suitable for combining with rice and rice, and the fragrance will float out after each cook.

Because of the hot pepper, especially the spicy rice will make the nose slightly red, and in the collocation can choose to match the dishes together, such as fish and other big meat.

At the same time, the rice is served in this dry pan, and if it is not eaten at that time, then the rest of the rice can be slightly heated tomorrow and become very delicious, which is usually what everyone does.

Dry pot dish is suitable for eating in autumn and winter, if the summer because the temperature itself is relatively high, so you can not eat so much spicy.

Although people say that such food is very cute with human fireworks, but sometimes it is too hot we need to find a summer location, some places even rain, this weather is too hot also pay attention to wear clothes oh, don’t let yourself catch cold.

Finally, if there are any dry pot potato slice welcome you to give us a message to discuss, we are a professional hot pot bottom material factory, we focus on the supply of spicy seasoning, dry pot seasoning is one of our products, our dry pot seasoning made of dry pot potato slice are very delicious. Welcome to taste!

dried pot

$16.90

Sichuan dry pot is a unique Chinese dish, and this seasoning can help you make dry pots at home. In addition to making dry pots, it can also be used as a seasoning for various spicy foods.

Can make: dry pot chicken, crock pot ribs dry rub, dry pot shrimp, ddry pot potato slice

 

Weight: 7.05 ounces

dried pot Menge

In den Warenkorb

分类： Hotpot condiment