Lamp-Shadow Sweet Potato Chips
A Zhejiang-style dish with a golden-red hue, featuring thin, translucent slices that are crisp and refreshing.
Ingredients
clean red-heart sweet potato
500 g
chili oil
25 g
sugar
3 g
Sichuan peppercorns
2.5 g
MSG
1.5 g
salt
2 g
alum
25 g
sesame oil
25 g
vegetable oil
150 g
Instructions
1
Step 1
Select red-heart sweet potatoes and wash them clean. Cut into rectangles 6.6 cm long and 5 cm wide, then slice into very thin pieces without cutting all the way through. Stir alum into clean water, add the sweet potato slices, soak for 20 minutes, then remove. Add fresh clean water and salt, stir to mix, add the sweet potato slices and soak for half an hour, then remove and drain off the water.
2
Step 2
Place the sweet potato slices in hot oil and fry until reddish-brown (fry in 2 batches), remove and place in a large bowl. Mix chili oil, salt, Sichuan peppercorns, sugar, sesame oil, and MSG until evenly combined, pour over the sweet potato slices in the bowl, and toss well. Serve.
