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A visually stunning and incredibly crispy snack made by intricately cutting potatoes into a flower shape. They are deep-fried to perfection and served with a rich and savory garlic cheese sauce, making for a fantastic treat that's as fun to look at as it is to eat.
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Peel and cut potatoes into cuboids, then score them into a flower shape using chopsticks as a guide. → Salt the potatoes for 15-20 minutes to soften, then wash and soak for 10 minutes to remove excess salt. → Thoroughly dry the potato flowers, coat them thinly with potato starch, and shake off any excess. → Deep fry in medium-heat oil until crispy. For extra crispiness, let them cool and fry a second time. → Serve hot with a dipping sauce made from melted cheese, butter, garlic, milk, and sugar.
Peel and cut potatoes into cuboids, then score them into a flower shape using chopsticks as a guide. → Salt the potatoes for 15-20 minutes to soften, then wash and soak for 10 minutes to remove excess salt. → Thoroughly dry the potato flowers, coat them thinly with potato starch, and shake off any excess. → Deep fry in medium-heat oil until crispy. For extra crispiness, let them cool and fry a second time. → Serve hot with a dipping sauce made from melted cheese, butter, garlic, milk, and sugar.
A visually stunning and incredibly crispy snack made by intricately cutting potatoes into a flower shape. They are deep-fried to perfection and served with a rich and savory garlic cheese sauce, making for a fantastic treat that's as fun to look at as it is to eat.
Peel the potatoes. Cut the rounded sides off to form a rectangular cuboid shape.
Place a potato block between two chopsticks or cooking tweezers to act as a stopper. Make thin, parallel cuts across the potato, stopping when the knife hits the chopsticks.
Rotate the potato 90 degrees and make another set of parallel cuts, creating a grid pattern. The bottom of the potato should remain intact.
Place the cut potatoes in a large bowl and sprinkle 1 tablespoon of salt over them, ensuring all sides are covered. Let them sit for 15-20 minutes. The salt will draw out moisture and make the potatoes flexible.
After 15-20 minutes, the potatoes will have softened and fanned out like flowers. Rinse them thoroughly under water several times to remove excess salt.
Using chopsticks or a similar utensil as a guide is crucial to prevent cutting all the way through the potato.
The salting process is essential for making the potato flexible enough to form the flower shape. Don't worry about the amount of salt, as it will be washed off.
Ensure the potatoes are completely dry before coating with starch and frying. This prevents oil splattering and helps achieve maximum crispiness.
When frying, you can use chopsticks to gently fluff up the 'petals' if they get pressed down, helping them maintain the flower shape.
Frying twice (double-frying) will result in an even crispier texture that lasts longer.
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