What I want to share with you today is a special food made of potatoes, called hot and sour shredded potatoes. Although hot and sour shredded potatoes are meat dishes, their taste and taste are definitely amazing. However, many people find that our own shredded hot and sour potatoes made at home are not crisp enough, and potatoes tend to turn black. What should we do?
Today, Bian Xiao will share with you how to make hot and sour shredded potatoes in a restaurant. Remember to walk a few more steps when frying hot and sour shredded potatoes, which will be crisper and more delicious.
Step 1: Take two potatoes, peel them and wash them, then cut them into thin slices, then cut them into flocs, then put the shredded potatoes in cold water to remove cassava starch on the surface, and then soak them in cold water.
Reminder: Friendly reminder here. If the potatoes sprout, don't eat any more. Germinated potatoes are poisonous, especially around the buds.
Step 2: Take out the pot, boil the water until the water in the pot boils, then pour the shredded potatoes into the pot and blanch them until the shredded potatoes are cooked, and then cool them in cold water.
Reminder: The shredded potatoes must be too cold after blanching, otherwise the shredded potatoes will become loose and taste bad. However, if you have a firm belief in your cooking, you can also fry the shredded potatoes directly without scalding them. Remember to add this step when frying shredded potatoes, so that shredded potatoes will be more crisp and tasty.
Step 3: Cut a proper amount of shredded green pepper and red pepper for later use, and cut chopped green onion and dried pepper for later use.
Step 4: Heat the oil in the pot until the oil in the pot is completely burned, then put the dried peppers and green onions into the pot and fry them until they are cooked, then pour the chopped green peppers and red peppers into the pot and stir-fry them quickly to give a fragrance, and finally pour the shredded potatoes into the pot and stir them evenly.
Reminder: shredded green pepper and shredded red pepper are very easy to cook, so you don't have to fry for too long. If you don't blanch the potatoes right away, fry them almost before pouring them in, so as to ensure the crispy taste of green peppers.
Step 5: Add soy sauce, white rice vinegar, edible salt, monosodium glutamate, white sugar and a small amount of pepper noodles to the pot continuously, stir-fry quickly and evenly to serve.
Reminder: Finally, you must add vinegar to smell. If you put shredded potatoes and vinegar together in advance, it is very easy to make noodles, and the smell of vinegar is not very bad. Hot and sour potato shreds are still recommended not to add a lot of vinegar. Too much vinegar will mask other tastes.
The above is the specific method of hot and sour potato shreds shared with you today. The shredded potatoes are the most crisp and simple, and you can eat the same food as a restaurant. If you are interested, please come and have a look.