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1. Select potato slices, choose fresh, disease-free pests, 50-100g potatoes, wash the epidermis, and put them again. 20% of the alkaline water is continuously stirred with a wooden stick to peel off. After all peeling, pick up the rinse and drain it again. Slices can be cut into 1-2 mm thick prism-shaped or triangular slices as required. After cutting, mung feng should be immersed in clean water to avoid discoloration of starch on the surface.
2. Cook and dry the slices that will be immersed in the water and pick them up and serve them in boiling water. When it's cooked until it matures, it will immediately stop and dry. In this process, we must master the heat so that the potato chips are cooked without being rotten. When the sun is dry, it can be put in the sun, and it can be dried in the sun and rain (the temperature is controlled at 30-40°C). The standard of drying or drying is based on a pressure, that is, broken.
3. Fry the icing and place the dried or dried potato chips in a boiling sesame oil or peanut oil pan for frying. Each input can be based on the amount of oil. In the frying process, use a spoon to gently sway, so that it is heated evenly, puffing and tidy. When frying to golden yellow, quickly drain the oil. Then pour into the melted sugar liquid (sugar should be as little as possible to release water, saccharification can be opened), and constantly shovel and burn a small fire to bake, so that the water in the sugar solution is completely evaporated, and formed on the potato chip surface A layer of transparent sugar film. At this point, the finished product is lifted and cooled.
4. The package is completely cooled and packaged immediately. Pack it in a single box or 250g or 500g, and seal it completely. It can be stored for 1-2 years.
The finished product is sweet and crispy, delicious and tasty, and is popular as a breakfast, snack and Western food.