Stir-fried Potato Chips with Garlic Stalks

Name: Stir-fried Potato Chips with Garlic Stalks
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some garlic; 1 potato; Some oil; Some Refined salt; Some Chicken Essence; Some sesame oil; Some starch; Some June Fresh Soy Sauce

by Love promise

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Garlic sprout, also known as garlic shreds, is a flower stem extracted from bolting garlic. It is one of the vegetables that people like to eat. It is often mistakenly written as "garlic moss". Garlic sprouts are warm in nature, can warm the middle and lower the qi, replenish deficiency, reconcile the viscera, and have the effects of promoting blood circulation, preventing cancer, and sterilizing. They are usually used to stir-fry meat. Today I will make a vegetarian dish, garlic sprouts fried potato chips. "

Ingredients

Stir-fried Potato Chips with Garlic Stalks

1. Prepare ingredients: garlic sprouts, potatoes

Stir-fried Potato Chips with Garlic Stalks recipe

2. Pick and wash garlic sprouts, cut into sections

3. Bring the water to a boil, add a drop of oil, and blanch the garlic sprouts

4. Remove the cold water to control the moisture

5. Peeling potatoes

6. Cut into strips, the size is as thick as French fries

7. Put the oil in the milk pan and heat it to 70% heat (use the milk pan is a coup, save oil)

8. Put the French fries into the golden fried

9. Fish out for spare

10. Put the oil in the wok, pour the soy sauce into the frying pan

11. Pour the blanched garlic sprouts and stir fry

12. Add french fries, add a little water, add salt, chicken essence, sesame oil and stir fry

13. Pour in water and starch to thicken, out of the pot

Tips:
1. The garlic sprouts should be blanched with oiled boiling water first. If the water is too cold, it can keep the emerald green and easy to mature. It can be used in other vegetables by analogy.
2. Save the sesame oil until the end, just a little bit
3. It's a coup to use a milk pan to save oil.
4. Put a little water in the stir-fry, so that it won’t stick to the pot and taste good