Ingredients: 1 potato

Seasoning: salt 1 tsp onion 1 tsp garlic 3-petalled pepper 1 tsp dried pepper 1 tsp vegetable oil 1.

Exercise:

1. Prepare the ingredients used: potatoes, minced onion and ginger, and five or six peppers;

2. Wash and shred potatoes, then wash them with clear water several times (wash off excess starch), and finally soak them; Boil the water in the pot. After the water is boiled, put the shredded potatoes in boiling water 15 seconds (don't wait for the water to boil after the shredded potatoes are put in, it will rot), then take them out and control the moisture;

3. Add oil to the pan, stir-fry pepper first, add pepper when the oil is 80% hot, add shredded potatoes and minced onion, ginger and garlic, stir-fry for more than 20 seconds, that is, add salt to taste and then take out the pan.

Cooking tips

1. Advantages of frying potatoes after blanching: A blanched shredded potato will not cool the pot as quickly as raw shredded potato, which is the biggest advantage, and it shortens the frying time and is not easy to stick to the pot. Second, the shredded potatoes are heated evenly during blanching, and the whole pot of shredded potatoes tastes the same after rapid frying. Third, shortening the frying time is to make the pepper taste richer, because frying for too long will lose its taste;

2, stir-fry this dish, the oil temperature must be higher, so it is called cooking, otherwise the flavor of the seasoning will not come out;

Since it is "fried potato shreds", the key point is "fried"! This cooking method mainly uses hot oil to stimulate the fragrance of pepper, dried pepper and garlic, and makes them blend with ingredients, such as lotus seeds and oil wheat vegetables, by mixing and frying!

1. Shred potatoes, the thickness is as you like, and the starch is soaked in cold water.

2. Zanthoxylum bungeanum, dried pepper segments and garlic slices (evenly crushed) for later use.

3. Add water to the pot, boil the water into shredded potatoes, and take it out for later use.

4. Pour the right amount of oil into the pot, stir-fry the pepper until it is slightly paste, and take it out. Add garlic slices and dried peppers and stir-fry until the dried peppers turn brown. Stir-fry shredded potatoes several times, pour white vinegar along the pan, add salt, monosodium glutamate and sugar, stir-fry quickly and evenly, and serve!

Personally, I think it's good to make lotus dishes directly after blanching!

Choking shredded potatoes is a popular cooking method. Among them, baked potato shreds are one of them.

Peel and shred the potatoes first, soak them in clear water for a while (to remove excess starch), and then take them out. After boiling in a pot, put it in boiling water for about 3 minutes, then take it out and put it in clear water for cooling, and then take it out and put it in a bowl to control the water. Put the prepared coriander, chopped green onion, minced garlic and Chili sauce on the potatoes, sprinkle with sesame seeds, and then add a proper amount of soy sauce.

When the temperature rises, add a proper amount of vegetable oil and a little pepper. When the oil tastes like pepper, pour it on the shredded potatoes together with the oil and stir well to taste.

This fried potato shreds for 5 minutes is delicious! Stir-fried hot and sour potato shreds and washed duck! Reject takeout and live a healthy life.

Composition:

Potatoes, dried peppers, shallots, garlic slices, pepper, salt, balsamic vinegar, soy sauce.

Material preparation:

1, shredded potatoes, wash more to basically wash off excess starch.

2. Boil the water in the pot, add some white vinegar and blanch the potatoes for 2 minutes, and remove them for later use.

3. Slice garlic, cut shallots, pepper and a little dried pepper for later use.

Fire:

1, hot pot cold oil, hot oil pepper, garlic slices, pepper.

2. Stir-fry until fragrant, add shredded potatoes, stir-fry for 1-2 minutes, and add shallots.

3. Add two spoonfuls of vinegar, one spoonful of soy sauce and the right amount of salt.

4, stir fry for a while!

note:

1: Originally, the potatoes have been basically fried, and they can be cooked soon!

2. Slice potatoes, you can cut a piece to increase the focus of the cutting board and potatoes, such as jigsaw puzzle 1.

It tastes sour and refreshing. Very delicious! You can try to do it

Thanks to Wukong for inviting me.

Shredded potato is a home-cooked dish, which is often eaten at home, fried and eaten cold. Shredded potato is an ordinary dish, which tests the chef's skill. It seems simple, but it is not.

Once she went out to eat with her classmates, she specially ordered shredded potatoes, and a plate of shredded potatoes was actually 18 yuan.

She said that the shredded potato there is a specialty, which was cut by the chef. When it was served, it was really hand-cut. The knife was great and delicious.

At home, you just cut it, wash it with clear water, and it is best to blanch it with boiling water and fry it, so that the shredded potatoes will not stick together.

When frying shredded potatoes, come on, red pepper, and don't put soy sauce, so that the fried ones will have an appetite.

In the past, the super products at home made me shred potatoes. He cooked assorted cold dishes. I cut it for a long time, but the craft is not bad or bad.

Stir-fried shredded potatoes are made of sesame oil, Chili oil, vegetable oil, monosodium glutamate, coriander, sugar, vinegar and salt, which tastes excellent.

Fried potato slices

Ingredients: 1 potato, salt, chicken powder/chicken essence, rice vinegar, soy sauce and chopped green onion.

Appropriate amount of garlic slices, 3-5 pieces of pepper, sesame oil 1 teaspoon.

Appropriate salad oil

You can also cook vinegar/stir-fry/hot and sour potato chips at home.

Step 1

When shredding potatoes, you can cut a small piece of peeled and washed potatoes first, make a small plane, and then cut them smoothly on the chopping board, which makes it easier to cut even filaments. I'll make up the map again when I have a chance. Cut it and soak it in water for later use. 1. Buy potatoes with high starch content and wash them several times, otherwise they won't be too crisp. 2, it is not recommended to fry too much at a time, a medium-sized potato can produce a large plate. If there are too many potatoes, you can't fry them quickly, and the taste of the finished product will be greatly reduced. The third step in the recipe is to shred potatoes from a very small potato (there were no potatoes at home at that time ...), and the fried effect is particularly good. 3, shredding, not rubbing, shredded potatoes are not brittle, but there may be advanced shredding tools that I have never used.

Second step

Juice mixing, yes, this dish needs juice mixing. In a small bowl, add a proper amount of salt, chicken powder, rice vinegar, soy sauce and a little water, which means that all the seasonings needed in the frying process are in this juice, and no other seasonings are needed in the frying process. How to judge the quantity? Have a taste, hehe. The prepared juice should be sour and salty. So why mix juice? The reason is that the essence of this dish lies in frying quickly on the fire. If you don't mix the sauce well and add the seasonings one by one in the process of cooking, it will be slow and the proportion will not be appropriate. This step is also one of the keys to success.

Third step

Filter out the soaked shredded potatoes and code the chopped green onion and garlic slices on the shredded potatoes. It's convenient to cook in this way. Just pour it together.

Fourth step

Add a proper amount of salad oil/peanut oil and a spoonful of sesame oil to the wok. This taste is also very important, remember! Add a few more peppers, and then bring the pot to a boil over high heat until you feel that the pot is burning fast. Haha, it's a bit exaggerated. Be safe. I usually burn to the extent in the video. Can you see smoke? At this time, the pepper has basically burned black.

Step five

Step 3: Cut shredded potatoes, chopped green onion and garlic slices. At this time, you will hear a pleasant "hissing" sound. In this sound, while the hot oil in the pot is hot, you can see that some shredded potatoes have become a little transparent. At this time, pour the juice prepared in the second step, continue to pull, and do it for three or five times. You will see that the soup is a little thin and full of heat. The process of frying in the pot is very short, and it takes half a minute from cooked to cooked. I don't have a hand for taking pictures. Hey, hey, you can fix it yourself.

Step 6

These are all the secrets of vinegar soaked potato shreds. If you want to fry, you don't need rice vinegar when mixing juice. If you want to make something hot and sour, you can throw some dried peppers into it when you heat the oil. It's simple, and Aauto Quicker's restaurant tastes like shredded potatoes. Remember to hand in your homework.

Step 7

Fill in a picture of shredded hot and sour potatoes. Every time it's a CD!

Tips for cooking vinegar/fried/hot and sour shredded potatoes with restaurant flavor at home (that is, the seemingly simple shredded potatoes are actually mysterious step by step) 1. The shredded potatoes must be even and thin, and the amount should be moderate. It is suggested that a medium-sized potato be fried in a pan, which is too big to affect the taste. 2, the pot should be hot, the oil should be hot, so that the shredded potatoes will have enough heat in the pot to make them mature quickly. 3. All seasonings are mixed into juice, so that the operation time is shortened in the frying process, and the taste is fully and evenly mixed. I am glad to see that this dish has become one of the specialties of many friends. Answer the two most frequently asked questions: 1, how about old vinegar/white vinegar? Answer: absolutely! The color of white vinegar is beautiful. 2. What is chicken powder? It's just chicken essence or something, but it's powder. You can also use chicken essence/monosodium glutamate instead.

Shredded potatoes in vinegar

I have seen many people's methods, all of which are boiled for 2 minutes.

Wrong.

Don't shred potatoes too thick, not potato chips.

Add shredded potatoes when the water is boiling, and the water will be too cold.

Because starch is 65 degrees deformed and gelatinized, don't wait for the water to boil before adding shredded potatoes!

Otherwise, shredded potatoes are soft but not crisp!

Stir-fry

It is best to have garlic slices and shredded green peppers!

1. Material selection is very important. Potatoes should be local potatoes with yellow skin and yellow heart. Such potatoes are crisp and textured.

2. Since it is fried, what shall we use to fry it? This is related to seasoning. Dried Chili Festival, dried Chili must be available, which is the key to roasting, followed by salt, chicken essence, sesame oil, pepper oil and chopped green onion.

3. Finally, the operation process: evenly cut the potato shreds into two thick shreds, then rinse the starch with water (so that the fried potato shreds will not paste up and will be very refreshing), put the underwater potato shreds in a pot and boil them in water, and then you can take them out (it is not easy to blanch for too long), remember that it is boiled water! Heat oil in the pot, add dried Chili and pepper to taste, stir-fry shredded potatoes, immediately season, sprinkle with chopped green onion and stir-fry evenly.

Most people know how to fry shredded potatoes, but there are many specific requirements for simple frying. We can explain them one by one from the selection and treatment of ingredients, the requirements of seasonings, and the mastery of heat.

The first is the choice of potatoes. You must use the kind of potato with bare surface to make shredded potato. After cutting the shredded potatoes, be sure to soak them in clear water for several times to remove excess starch and ensure a refreshing and crisp taste. For example, potatoes with pockmarked or purplish red surfaces are very suitable for stews, and it is a cognitive problem to use them in this dish.

Secondly, the seasoning of fried potato shreds only needs salt, chicken essence, sugar and balsamic vinegar. Accessories include onion and garlic, pepper, dried pepper and pepper. In the specific operation, first, stir-fry the peppers and dried peppers until they are brown, then stir-fry the onions and garlic, and then pour the shredded potatoes and peppers into the pot for quick seasoning. It should be noted that the balsamic vinegar can be put for the last time or twice.

Finally, the temperature problem that everyone is most concerned about. Due to the problems of kitchen utensils and cookers, there will be insufficient firepower. It takes about three minutes at most to cook shredded potatoes in the restaurant. Cooking at home gives everyone a headache when it comes to rice. So use at most two potatoes, and it is also a good choice to cook the pot very hot in advance. Then it is to release as little water as possible to overcome the psychological barrier of being afraid of raw materials.

Knowing the above points, it is not a problem to cook all kinds of cooking in the future. You can also draw inferences and have a fixed routine.