Hot and sour shredded potato is a very refreshing home-cooked dish. It is not only delicious and sour, but also quite simple to make. But many friends often don't make hot and sour shredded potatoes crisp enough. In fact, you just ignored this step. Today, Azhi will share with you how to make hot and sour shredded potatoes crisp and delicious. The hot and sour shredded potatoes made by mastering this technique are crisp and delicious.

The trick is to wash the starch on the potatoes several times with cold water after shredding, and then pay attention to wait until the water boils before putting the potatoes, take them out quickly for about 30 seconds, and soak them in cold water, so that the hot and sour potatoes will be crisp to eat.

Today, I would like to take this opportunity to share with you how to make hot and sour shredded potatoes at home, hoping it will help you. Let's take a look!

Hot and sour shredded potatoes Ingredients: 2 potatoes, green pepper 1 piece, red pepper 1 piece.

Seasoning: 2 slices of ginger, 4 cloves of garlic, 3 dried peppers, pepper 14, star anise 1, salt 1 spoon, chicken essence 1 spoon, soy sauce 1 spoon and white vinegar 1 spoon.

Production method steps 1: peel and shred potatoes, then put them in clean water, and wash them repeatedly for three times to fully wash off the starch on the potatoes, then clean the green peppers, remove the core and shred them for later use (the starch on the potatoes is washed repeatedly to make the fried potatoes brittle, and the shredded potatoes will be soft if they are not washed directly);

Step 2: Add a proper amount of water into the pot, boil it, put it into the kneaded shredded potatoes, and quickly take it out and soak it in cold water for about 30 seconds (the amount of water added into the pot should not exceed the shredded potatoes, and the fried shredded potatoes will taste more crisp and delicious after blanching in cold water);

Step 3: Add a proper amount of cooking oil to the pot, stir-fry ginger, garlic, dried pepper, pepper and star anise, then add chopped green and red pepper, shredded potato, salt, chicken essence, soy sauce and white vinegar, stir-fry evenly over high fire, and then take out the pot (I found that many friends are used to frying shredded potato with black vinegar, so the color of shredded potato is not very good, so I recommend everyone to stir-fry.

Tip: 1: After peeling and shredding potatoes, be sure to rinse them with cold water several times to fully wash off excess starch. If time permits, it is best to soak in cold water for a while.

2. Removing excess starch from potatoes is not enough. Soak potatoes in cold water immediately after frying, so that the shredded potatoes will be more crisp and delicious. Be careful not to use cold water and warm water;

3. When frying shredded potatoes, it is best to choose vinegar and white vinegar. The color made of white vinegar looks better, depending on personal preference.

Summary: This hot and sour shredded potato is simple and crisp and refreshing. Hot and sour potato shreds look simple. If the supercooling step is omitted, the shredded potatoes will not be crisp. Attention, everyone.