Hello, everyone, I'm Chef Xiupeng. Today, we're cooking a home-cooked dish of shredded potatoes with hot and sour taste. Shredded potatoes with hot and sour taste are popular, although the price is cheap, but the taste is sour and delicious. It can be seen in almost every family dining table, restaurant and hotel.

Everyone loves hot and sour shredded potatoes. The chef teaches you the correct way and learns to be a chef every second.

Raw materials:

Potatoes, green peppers

Production method:

1. First, change the peeled potato into a knife. First, cut off a piece of potato and stick it on the knife, so that the cut potato won't stick to the knife, and the potato chips can be neatly arranged together. Then, cut into matchstick-thick shreds and soak them in clean water, so that the starch can be washed away without discoloration, and the fried potato is more crisp and tastes better.

2. Remove the heart from the green pepper, and then cut it into shreds. Remove the heart from the red pepper and cut it into shreds. Cut the ginger into shreds, and cut the green onion into oblique blades for later use.

3, the following began to get angry, add the right amount of water to the pot, pour out the soaked potato shreds, rinse with water for several times, and wash away the starch of the potatoes. After the water is boiled, put the potatoes in the water, and the water must be boiled. This step is very important.

4. After the potatoes are poured in, the color is slightly transparent. When the water is not completely boiling, pour out the potatoes to control the water. This operation is mainly to prevent the potatoes from cooking noodles. After the water is poured out, rinse the shredded potatoes with a spoonful of water. First, remove the mucus. Second, quickly cool down to achieve a crisp and tender taste.

5. Don't stir fry the shredded potatoes on fire, otherwise it will go too far. Season directly below, add appropriate amount of salt, monosodium glutamate and a little white sugar to taste, stir fry quickly and evenly on fire, remove the pot from the fire, then add appropriate amount of white vinegar, and stir fry quickly and evenly on fire to get out of the pot.

Production key:

1, cut potatoes must be soaked in clear water, so that the starch can be washed away without discoloration, and the fried potatoes are more brittle.

2. When blanching potatoes, be sure to boil the water and then put it in.

3. The potatoes should not be soaked in water for too long. When the water is not completely boiled, pour out the potatoes to control the water and rinse them with clear water.