As for fried shredded potatoes, this is also a homely dish. Ye Zi has always felt that this dish is rare in life. Everyone can stir-fry it into the flavor they are interested in, so they have never taken it seriously*** Share how to make shredded potatoes.

But there may be many questions related to this, that is: "Why are the shredded potatoes fried in big hotels outside so delicious, but I can't get that taste no matter how I fry them at home?" .The selection of the potato itself

All dishes are very important. To make delicious shredded potatoes, you must also choose potatoes that are suitable for frying shredded potatoes. You should choose fresh potatoes that are crispier when fried; 2. Knife skills

The fried potato shreds made by chefs are delicious, and chefs generally have very good knife skills, and the cut potato shreds are also very symmetrical. They do not have to be very thin, but they must be symmetrical; 3. .After making tea

The shredded potatoes must be cut and soaked briefly, add cold water, add a little rice vinegar, and soak for a while. 4. Boil water, and cool it immediately after boiling

Chefs usually boil shredded potatoes when frying them, blanch them quickly in boiling water, and then cool them quickly. Keep a precise sense of proportion during the process; 5. Use cooking oil

The oil used by chefs for cooking is generally oily. This oil contains fats and oils, and usually contains ginger. The smell of garlic, chili pepper and sesame pepper, etc. Most of the oil in restaurants is reused cooking oil. The oil itself has some mixed spice flavor, so it is more fragrant; 6. Cooking degree

Cooking degree Especially important, the food cooked in the restaurant is all made up of hot pot and wok, coupled with the chefs’ quick stirring of the wok, the fried food will certainly taste good; 7. Condiments

The shredded potatoes fried in the restaurant are average There are also a little more condiments than at home, and they basically contain chicken essence and MSG, so the taste is stronger.

Ye Luo Li Bar Suo has summarized so much, so how do you achieve the taste of stir-fried by a restaurant chef at home? Let’s take a look...

Food

One potato, one chili, half of a sharp pepper, 2 dried chili peppers, a handful of dried peppercorns, onions and garlic Appropriate amount of grinding, a small amount of animal oil, a small amount of pepper oil, a small amount of sesame oil, an appropriate amount of general food oil, an appropriate amount of salt, an appropriate amount of white rice vinegar, an appropriate amount of rice vinegar, an appropriate amount of light soy sauce.

Production process

1. Prepare the raw materials.

2. Cut the potatoes into shreds, wash them with water, then add cold water, add a little rice vinegar and soak them for a while.

3. Cut green and red peppers into shreds. It is recommended to use green peppers instead of bell peppers. If you use bell peppers, it is best to remove part of the soil inside, otherwise water will easily come out when frying. For this portion, in order to better take care of my daughter who is afraid of spicy food, I chose a combination of green peppers and bell peppers.

4. Boil the water in the pot, add a little salt, put the shredded potatoes into the water, blanch them for about 10 seconds, pick them up and put them in cold water immediately.

5. Heat the pot, add oil. In order to make it fragrant, mix it with some oil, an appropriate amount of general cooking oil, an appropriate amount of vegetable oil, a small amount of sesame oil and a small amount of pepper oil, and then add sesame oil. Sauté the chili peppers and dried chili peppers until fragrant. (Put the peppercorns first, and the dried chili peppers later, because the dried chili peppers are very easy to burn)

6. Add the minced onion and garlic to stimulate the aroma, and immediately add the green and red peppers and stir-fry.

7. Then add the shredded potatoes that have been soaked in water and stir-fry quickly. Add an appropriate amount of salt and stir-fry evenly. Then pour soy sauce and rice vinegar from the side of the pot, stir-fry quickly and then remove from the pot.