The simplest national appetizer-hot and sour potato shreds, there are still many things to pay attention to if you want to make it well. For example, starch should be removed with cold water to keep it crisp. For example, white vinegar can keep the color beautiful. Stir-fry a simple and delicious Aauto faster dish while it is hot!

Let's share the detailed practice with you, and friends who like it will learn quickly.

Hot and sour shredded potatoes

1. First, let's prepare the ingredients. Peel potatoes, slice them first, and then shred them. The thinner the silk, the more delicious it is fried.

Potatoes are easy to oxidize and turn black, so cut shredded potatoes should be soaked in water quickly. Wash off the starch on it, and the fried shredded potatoes will be fresh enough.

The red pepper is seeded and cut into filaments, and the green pepper is also cut into filaments, and then put into the pot with the red pepper for later use.

Slice garlic and chop chopped green onion.

2. Next, we quickly blanch the shredded potatoes, bring the water in the pot to a boil. After the water is boiled, pour the shredded potatoes into the boiling water, blanch for 10 second, and then pour the water out.

3. Next, we quickly stir-fry shredded potatoes, heat oil in the pot, pour in onions and garlic until fragrant, pour in dried red peppers and continue to stir-fry, pour in shredded green and red peppers and shredded potatoes, add white vinegar, stir-fry quickly for a few times, and turn the white vinegar evenly. White vinegar can make shredded potatoes crisper.

4. Add salt, sugar and chicken powder, stir-fry over high fire until the seasoning melts, and pour in shredded potatoes. The whole stir-fry process is completed within 30 seconds. Finally, pour in a little sesame oil, stir well and serve.

Tip:

Blanch the potatoes to make them cook evenly. The blanching time must be fast, not exceeding 10 second. Time is too long, and the taste is not crisp.