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Detailed explanation of potato crispy candy slice processing technology, master all steps and methods

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1. Selecting potatoes and slicing: Choose fresh potatoes weighing 50-100g with no pests or diseases, wash the soil off the skin, then place them in a 20% alkaline solution and stir constantly with a wooden stick to peel them. After all the skin has come off, scoop them out, rinse once, and drain for later use. For slicing, cut into diamond-shaped or triangular thin slices 1-2mm thick as needed; after cutting, immediately soak them in clean water to prevent the starch on the surface from discoloring. 2. Boiling and drying: Scoop out the cut slices soaked in water and put them into boiling water to cook. When they are 80% cooked, immediately turn off the heat and dry them. In this step, you must master

1. Selecting potatoes and slicing: Choose fresh potatoes weighing 50-100g with no pests or diseases, wash the soil off the skin, then place them in a 20% alkaline solution and stir constantly with a wooden stick to peel them. After all the skin has come off, scoop them out, rinse once, and drain for later use. For slicing, cut into diamond-shaped or triangular thin slices 1-2mm thick as needed; after cutting, immediately soak them in clean water to prevent the starch on the surface from discoloring.

2. Boiling and drying: Scoop out the cut slices soaked in water and put them into boiling water to cook. When they are 80% cooked, immediately turn off the heat and dry them. In this step, you must control the heat well so that the potato slices are cooked but not mushy. When drying, on sunny days they can be placed in sunlight to dry; on cloudy and rainy days they can be dried by baking (temperature controlled at 30-40°C). The standard for sun-drying or baking is that they crumble as soon as they are pressed.

3. Deep-frying and sugar coating: Put the sun-dried or baked potato slices into a pot of boiling sesame oil or peanut oil for deep-frying. The amount added each time can be determined by how much oil there is. During deep-frying, use a ladle to gently move them so they heat evenly and puff uniformly. When they are fried to golden yellow, quickly remove them and drain off the oil. Then pour them into melted sugar syrup (when melting the sugar, add as little water as possible; it is enough once the sugar dissolves), keep stirring with a spatula and warm them over low heat so that the water in the sugar syrup completely evaporates and a transparent sugar film forms on the surface of the potato slices. At this point they are finished; scoop them out and let them cool.

4. Packaging: After they have completely cooled, package them immediately, using 250g or 500g as a single unit in boxed or bagged form, and seal thoroughly; in this way they can be stored for 1-2 years.

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