Crisp Potato Chips
300 grams (0.66 lb) potatoes
4 eggs
50 grams (0.11 lb) wheat flour
500 grams (1 cup) salad oil (only 1/10 to be consumed)
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
2 grams (1/3 tsp) pepper powder


1. Remove the skin of the potaotes and cut into sections 0.5 cm (0.2 inch) wide and 3 cm (1.2 inches) long.

2. Whip the egg, put in the flour and add a few drops of water, and then mix in a bowl to form a paste. Add salt, MSG and pepper and stir well. Add peanut oil ewuivalent to 1/3 of this egg paste. Stir to mix again.

3. Heat the salad oil until it reaches 180-200:C (355-390:F). Dip the potato sections lightly in the egg paste and deep-fry until they are golden yellow. Take out and drain off the oil. Now serve.

Features: Goldden yellow in color.
Taste: Crispy and tasty.

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