Potatoes are one of the most common ingredients. Many people like to eat fried shredded potatoes. Some people may burn the pot and stick to the bottom when making them, which will definitely reduce the effect. Therefore, before frying the shredded potatoes, , try to remove the starch liquid on the surface, and then stir-fry in the pot. This will not burn the pot. The specific operations are as follows: Processing steps for removing the outer starch layer of potato shreds

① After cutting the potatoes into shreds (if the knife skills are not good) OK, it is recommended to buy special shredding tools to ensure uniform thickness of potato shreds), use a combined drain basket to soak the potato shreds for 3 minutes, rinse for 30 seconds, and cycle 4 times;

② Put the washed potatoes into Put the shredded potatoes into boiling water and blanch them for about 10 to 15 seconds;

③ After blanching the shredded potatoes, quickly rinse and cool them with tap water, soak them and set aside.

Through the above operations, most of the starch on the surface of the potato shreds can be removed, and then fried in a pan, it will not become mushy. The reason for shredded potatoes in the pot

Potatoes are rich in starch (potatoes contain amylopectin and amylose, and the thicker amylopectin has a higher content). When cutting potatoes , because the tissue cell membrane in potatoes is mechanically damaged, the starch in the cells flows out, resulting in more starch on the surface of potato shreds. If you stir-fry directly in the pot at this time, the large amount of starch attached to the surface of the potato shreds will easily become mushy and sticky after being heated. How to stir-fry a delicious plate of spicy and sour potato shreds

1. Ingredients and processing

Ingredients: potatoes, shredded;

Ingredients: dried chili (cut into pieces) Sections), green and red peppers (shredded);

Seasoning: salt, mature vinegar;

2. Cooking process

·?Pour in appropriate amount of peanut oil, oil After heating, add dried chili segments and stir-fry to create a spicy flavor;

·Pour in the processed potato shreds, and add green and red peppers, appropriate amounts of salt and mature vinegar;

· ?After mixing evenly, continue to stir-fry for 15 to 20 seconds and it is ready to serve.

Note: Potatoes are very "oil-hungry", so you can add more oil, so that the fried potato shreds will taste smoother. If there is less oil, it will taste dry.

Making points:

⑴: The shredded potatoes need to be cleaned after being cut. It is best to soak them in water. The shredded potatoes will be stylish and taste good!

⑵: When blanching, you need to add an appropriate amount of vinegar and salt. It is not recommended to blanch for too long. Overcooked potato shreds will easily taste bad!

⑶: Put the vinegar in and pay attention to cooking. Cooking means that the vinegar is placed next to the hot pot, so that the aroma of the vinegar can be fully stimulated!

⑷: The potato shreds need to be made quickly, and it is not easy to take too long, so as not to affect the taste!