First of all, good knife work, uneven thickness naturally affects the taste, and even uneven raw and cooked; The heat of the pot should be well controlled to ensure that the "hot pot cools the oil" does not stick to the pot. Secondly, cooking for too long will lead to the "noodle" feeling of potatoes, or even return to the starch thickening era. On the contrary, frying for too short will still make potatoes feel "raw"; In addition, when frying this kind of thing, don't use too much seasoning, soy sauce, rice vinegar and sugar are all necessary, and the auxiliary material can be onion. Save ginger and garlic, and pay attention to dried peppers or peppers. Vinegar is essential for frying shredded potatoes, which can not only increase the crispness of shredded potatoes, but also reduce the amount of salt. Also, use soy sauce instead of salt. Soy sauce not only has a salty taste, but also adds a shallow appetizing color to the dishes.

material

Potato 1 dried Chili 3 segments

3 grams of shredded onion and 5 grams of sugar.

3g soy sauce and 5g rice vinegar.

3 grams of chicken powder

The method of frying shredded potatoes

1. Peel and slice potatoes to prevent thick and thin, thin and thick. It is best to cut it all at once. Before frying, you must rinse it with water two or three times to wash off excess starch and soak it in clear water for a while.

2. Heat the wok and drain the oil. The so-called "hot pot to cool oil" means frying pepper or pepper, frying chopped green onion, putting potatoes and vinegar, and then taking soy sauce and chicken powder out of the pot.