Shredded potatoes in the end to blanch
That depends on what to do it, if it is to do coleslaw, the need to mix the shredded potatoes into it, it will be the first blanch, blanch the shredded potatoes. Or with easy to cook dishes first fried, and need to come out of the dishes look good and fresh, that will also first blanch a little water. The rest of the cases I will not blanch it, but will cut the shredded potatoes under tap water to rinse off the surface of the starch of the shredded potatoes. For example, fried hot and sour potato, potato contains a lot of starch, do not rinse its surface starch, fried out of the potato is not refreshing, mushy, taste is a little bit of powder, not the kind of crispy crisp, so fried hot and sour potato, I will be sure to cut the potatoes after the shredded potato, put it in the tap water under the water to rinse off the surface of the starch.Fried potato wire blanched delicious or not blanched delicious
Both are delicious, if the potato wire blanched, the potato wire surface of the starch will be washed away, fried out of the root will be clear, soup clear flavor. Not blanched surface will have potato starch, fried will be sticky. Two ways to eat two flavors, blanched and fried out of the land on the crisp taste and bright color, and easy to save. Do not blanch fried potato wire is best to oil, talking about now cut now fried, softer and more fragrant and more flavorful, rice essential. It is recommended to like light, eat a little rotten friends can cut thick strips of shredded potatoes, blanching, do not leak off the water, together with the container poured into the soak for a few minutes and then leak off the water to fry, during which you can first fry other dishes, so that the shredded potatoes are very rotten, powder and not greasy. There is also a frying method neither blanching nor oil, that is, after cutting with water soaked amalgamated directly after frying, amalgamated off the starch of the potato silk, this practice also has the advantage of amalgamated clean potato silk can be put into the refrigerator to save the next time to fry, which reduces the process of cooking each time, and compared to the previous two methods of this more simple and fast.The difference between blanching and not blanching fried potatoes blanching
blanching is to wash off the starch in the potatoes, fried vegetables when the potatoes will be crisp, it is recommended to fry vegetables. If you like to eat sour and spicy crunchy, you must Nao water, is to wash away the starch in the potatoes, fried vegetables when the potatoes will be crisp, it is recommended to fry vegetarian dishes.No blanching
With starch fried potatoes, potatoes will meet, such potatoes are suitable for meat dishes. If you like to eat noodles, you can not Nao water, pay attention to frying with water, do not paste the pan. With starch fried potatoes, potatoes will meet, such potatoes are suitable for meat dishes. According to personal fried vegetables need to choose whether to blanch or not can be. Lard will add flavor, but it is not recommended that what practice of potatoes are put lard.Steamed Potato Shredded Home Practice
Steamed Potato Shredded with Salted Duck Eggs
Ingredients: Potato a Salted Duck Eggs two Preparation Steps: 1: Potato peeled, washed and cut into shreds, and then washed again with water to wash the starch of the shredded potatoes a little. 2:Put the cut potato silk into the bowl, the salted duck egg into the potato silk, mix well. 3: start a pot of oil, put the minced garlic, sautéed and poured into the well-stirred shredded potatoes, add a little salt and chicken essence, fried can be. This salted duck egg fried shredded potato is also a new way of eating in Banna in the past few years, there is a salted egg egg flavor, but also the flavor of shredded potatoes, especially under the meal.