Potatoes are an essential food in our family, and they are easy to keep. Not afraid of bad. Fried shredded potatoes is also a home-cooked dish in our family. What should we do to make delicious shredded potatoes? The following is my home-cooked method of frying shredded potatoes, I hope it will help you!

Home cooking method of fried potato shreds

Hot and sour shredded potatoes

A programmer who loves cooking.

Composition:

1-2 Appropriate amount of shredded potatoes, minced garlic, shredded dried peppers, small amount of chopped green onion, appropriate amount of balsamic vinegar and refined salt.

Cooking steps:

1. Shred chopped green onion, minced garlic and dried chili.

2. Peel and shred potatoes and filter with water.

3. Filter and dry for later use

4. Heat oil, add minced garlic and dried Chili.

5. Pour in shredded potatoes and stir fry for 3-4 minutes. Add salt and vinegar and stir fry 1 min.

6. Take the pot and sprinkle with chopped green onion.

Cooking skills:

How to choose potatoes with better taste and quality? 1. Look at the round potatoes, which belong to powdery potatoes and are suitable for salads or mashed potatoes. The slender Queen of May is sticky and not easy to cook, so it is suitable for curry. If the surface is too uneven, avoid buying. 2. Look at the surface and pick potatoes with smooth skin and shallow buds. Such potatoes are easy to peel, and potatoes are fully utilized. Try to choose full and well-proportioned potatoes without dry scars, rough skin, diseased spots, insect bites, mechanical trauma, wilting, softening and fermented alcohol smell. 3. Look at the color and buy yellow potatoes. The skin of yellow-skinned potato is dark yellow, the internal color is light yellow, the starch content is high, carotene is contained, and the taste is good. In addition, we should pay attention to avoid buying and eating potatoes with green skins. Because the solanine contained in it is toxic, it will not be destroyed by heating, and it will be poisoned if eaten.

Potato introduction

Potato (Solanum tuberosum L.) belongs to Solanaceae and Panicum, and is the fourth largest food crop after wheat, rice and corn. Potatoes are also called potato, potato, potato head, sweet potato, potato, potato, etc. (Shanxi Datong is also called yam). In some southern provinces, it is also called "winter potato" because it is often planted in winter after autumn rice harvest.

Potatoes have different names in different countries, such as Irish potatoes in the United States, Dutch potatoes in Russia, French apples, German pears, Italian potatoes and Baba in Peru. Together with wheat, rice, corn and sorghum, it is called the five major crops in the world. Potato tuber contains a lot of starch, which can provide abundant calories for human body, and is rich in protein, amino acids, vitamins and minerals, especially its vitamin content is the most complete among all food crops. In Europe and America, especially in North America, potatoes have long been the second staple food.

Potatoes are native to the Andes in South America, and the history of artificial cultivation can be traced back to southern Peru from about 8000 BC to 5000 BC. The main potato producers are China, Russian, Indian, Ukrainian and American. China is the country with the largest potato output in the world.

Can potatoes still be eaten after germination?

Germinated potatoes can't be eaten, because germinated potatoes contain a toxin called solanine, an alkaloid, which is harmful to human body. If you eat germinated potatoes, there will be toxic reactions, manifested as dizziness, abdominal pain, nausea, vomiting and other symptoms. If you eat too much, you may have respiratory muscle paralysis, cough, dyspnea and so on. The ventilator paralysis is serious and even life-threatening.

Even if the sprouted and blue parts are removed before eating, it is impossible. In fact, potatoes themselves already contain this toxin. Once potatoes germinate, nutrients will be lost. It is recommended to eat fresh potatoes. Fresh potatoes contain many nutrients, among which protein is very high, and its quality is higher than other crops in protein, and it is easy to digest and absorb.

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