Small House Cooking 蝸煮

薯格, 大家都可能食過,
今次就自己做,
配啤酒必備~~~
Potato grid, everyone may have eaten it,
This time I will make it by self,
Serve with beer is the best way~~~

烹調時間: 約1.5小時
Cooking Time: around 1.5 hrs

詳細做法請查閱YouTube:
Detail on YouTube: 
https://youtu.be/ZasEN0-wlG8

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材料(6-8人) - Ingredients(6-8ppl):
馬鈴薯/薯仔 Potatoes - 3個 whole
鹽 Salt - 適量 QS
辣椒粉(可略去) Chili powder (Optional) - 適量 QS

做法 - methods:
1. 先把 馬鈴薯 清洗和去皮, 浸水, 備用;
   Wash and peel the potatoes first, then soak them in water, and set aside;

2. 準備切片器, 把 馬鈴薯 轉向左面45度方向下刨一次, 之後轉向右面45度方向下刨一次, 然後每次交錯地刨一次, 刨出來後需要浸水以防止氧化, 備用;
   Prepare the mandoline, turn the potato to the left 45 degrees and slice once, then turn to the right 45 degrees and slice once, and then alternately slice each time. After slicing, it needs to be soaked in water to prevent oxidation, and set aside;

3. 所有 馬鈴薯 刨成 薯格後, 浸水(中途要換水)或沖水至水變成清澈為止;
   After all the potatoes are sliced into potato grids, soak in water around 30 mins(change the water time to time) or rinsing under running water until the water becomes clear;

4. 水變成清澈後, 取出所有 薯格, 用布包著 薯格約30分鐘吸收多餘水份;
   After the water becomes clear, take out all the potato grids and wrap the potato grids with a cloth to absorb excess water for about 30 minutes;

5. 30分鐘後, 準備炸鍋, 倒入油燒熱至180c, 之後分批放入 薯格, 炸至脆身或金黃至淺啡色時就取出, 放在有廚房紙的盤中吸收多餘的油份和冷卻;
   After 30 minutes, prepare the deep-fryer, add the oil and heat up to 180c, then add the potato grids in batches, fry them until they are crispy or golden to light brown, then take them out, and put them in mixing bowl with kitchen towel to absorb the excess Oil and cooling;

6. 當 薯格 冷卻後, 放入大盤中, 加入 鹽 和 辣椒粉, 拌勻, 即可享用。
   When the potato grids have cooled, put them in a large mixing bowl, add salt and chili powder, mix well, and serve it.

完成
Finish

Music Jazzy Frenchy from bensound.com