Shredded potatoes are the most common home-cooked dishes we usually cook. They are crisp and delicious, and they are very popular with everyone!

This friend asked how to fry shredded potatoes without sticking to the pan. In fact, as long as everyone who can cook knows how to fry, people who don't cook often may not know how to fry so as not to stick to the pot.

I don't think it will stick to the pot if these three points are done well: 1 Wash the potato shreds with clear water several times before cooking, and clean the starch inside, which is why it will stick to the pot. 2 slide the pot. 3 After the pot is fried, add shredded potatoes and stir fry a few times, and quickly pour in the right amount of rice vinegar, so that it will not stick to the pot.

A brief introduction to the practice of hot and sour shredded potatoes:

Ingredients: 400 grams of potatoes are cut into silk with thicker matches. Wash it with clear water several times to clean the starch inside.

Ingredients: green and red peppers 10 clone shredding. Coriander segment10g.

Seasoning: garlic, peanut oil, salt, monosodium glutamate, rice vinegar and sesame oil. The right amount.

Practice: 1 Add water to the pan, bring to a boil, add clean shredded potatoes, add less than white vinegar, add shredded green and red peppers after boiling 10 second, then pour them out together, and then cool them.

2 Add peanut oil to the wok on fire, then pour it out after it is smoked (this is a sliding pan), then add base oil to heat it to 70%, add garlic and saute until fragrant, then pour in shredded potatoes and stir-fry for a few times, then pour in appropriate amount of rice vinegar and salt, continue to stir-fry for half a minute, then add coriander monosodium glutamate, and pour in sesame oil for a few times to serve!

Thank you for watching, I hope my answer can help you!

How to fry shredded potatoes without sticking to the pan is a particularly good question! Stir-fried shredded potatoes is a very popular home-cooked dish, and many people sometimes affect the taste of dishes because of the paste pot during the frying process.

As a popular vegetarian dish, fried shredded potatoes are accepted by many people, and there are not a few people who like to eat them, such as hot and sour shredded potatoes and fried shredded potatoes. However, because shredded potato contains a lot of starch, it will stick to the pan if you are not careful when frying, especially after adding soy sauce during frying. How can we prevent the frying of shredded potatoes from sticking to the pan? You must answer, use a non-stick pan, but if it's so simple, I won't answer it for you. When it comes to this, everyone will ask, do you have a brilliant idea? Don't tell me, I really do. Please listen to me.

Fried potato slices

Required ingredients

potato

Required auxiliary materials

Onion, garlic, soy sauce, salt, edible oil, chicken essence.

Production method

Step 1: Cut potatoes into thick shreds, onions into horseshoe pieces and garlic into foam.

Step 2: Soak the shredded potatoes in clear water, and then wash out the starch.

Step 3: Prepare the wok, slide the wok with cooking oil after firing, then cool the oil in the wok, add the onion slices and shredded potatoes and stir fry.

Step 4: Add a little soy sauce and salt, add minced garlic and chicken essence after the shredded potatoes are fried to be soft, and then take out the pan and plate.

How to prevent the pan from sticking when frying shredded potatoes?

A: The main reason why fried potatoes stick to the pot is that the starch in potatoes changes during frying, which leads to the sticking of the pot. Another reason is the pot itself. Knowing the reason will solve the problem.

1, shredded potatoes should be soaked in clear water before frying, and it is best to add a little salt when soaking. Its main purpose is to wash off the starch in shredded potatoes and minimize the starch content in potatoes.

2. Clean the wok, then heat it on the fire, then add cooking oil to make the wok covered with oil. When the oil is hot, pour out the hot oil, add cooking oil while the wok is hot, and then add ingredients to start frying. This step is called sliding the wok, which is also a way to prevent the wok from sticking.

3. When frying potato shreds, put more oil, and if you put less oil, it will stick to the pot.

4. Stir-fry the shredded potatoes quickly.

Slippery pan: Slippery pan is to slip the pan with oil before cooking the ingredients that are easy to stick to the pan, so that your wok will become a non-stick pan. The specific method is to pour in cooking oil after the pot is hot, moisten the pot with oil, and pour out the hot oil, thus completing the sliding pot.

Whether frying shredded potatoes or other ingredients that are easy to stick to the pot, sliding pot is an effective way to prevent sticking to the pot, so it is necessary to master the sliding pot method, which can be applied in the cooking process. When frying food with high starch content, you can try to wash off the starch with clear water, then soak it in water, and then directly control the water to dry and put it into the pot when frying, so as to prevent oxidation or starch precipitation. I don't know if everyone has learned it.

To make shredded potatoes, first of all, you need to soak the shredded potatoes in clear water for a while to let the starch in the potatoes soak out, so that the fried shredded potatoes will not stick to the pot! Also, when choosing potatoes, try to choose yellow potatoes. Yellow potatoes are crisper than white potatoes, and generally, shredded potatoes are more sour and spicy.

Production process of hot and sour potato shreds.

First of all, cut the potatoes into silk with uniform thickness. Those who often eat shredded potatoes can buy a silk wiper at the place where kitchen utensils are sold.

Soak in clear water for half an hour to soak out the starch contained in the potatoes, boil water in the pot, blanch the soaked shredded potatoes for 30 seconds, take out the clear water and shower, cut shredded onion, shredded ginger and pepper, oil the pot, add the chopped shredded onion, ginger and pepper and stir-fry until fragrant, add the shredded potatoes and stir-fry a few times quickly, and add an appropriate amount of salt, monosodium glutamate and white vinegar to continue to stir-fry. The shredded potatoes fried in this way have good color, do not stick to the pot, and are particularly crisp to eat!

About how to fry shredded potatoes in a non-stick pan, let me talk about my experience. Hello everyone, I'm Maple Leaf Cuisine.

First of all, choose yellow potatoes, and the fried yellow potatoes are beautiful in color.

Peel the potatoes, cut the matchstick evenly, prepare a pot of clean water, and soak the cut potato shreds in water for five minutes. The role of soaking is to remove potato starch and make the potatoes crisp, and the soaking time should not be too long.

Make shredded potatoes in vinegar.

Cut some shredded red pepper to match the color.

Add water to the pot and bring it to a boil. Add shredded potatoes and continue to boil. When the water boils, pour them out immediately. After cooking for a long time, the shredded potatoes will not be brittle.

Hot pot, oil. Pay attention to hot pot and cold oil. Stir-fry shredded potatoes for a few times, seasoning, one spoonful of salt, half a spoonful of chicken essence, half a spoonful of monosodium glutamate, two spoonfuls of white vinegar and a small amount of water, add shredded red pepper, stir-fry quickly and evenly, and take out the pot.

An appetizing and refreshing shredded potato in vinegar is ready.

Soaking with clear water can remove the starch from shredded potatoes, and soaking with water can make shredded potatoes cooked quickly. The shredded potatoes are in the bowl before they react.

Novices in cooking all know that when frying shredded potatoes at home, there is an embarrassment that you originally wanted to show your talents and fry a delicious shredded potato that made the gods cry. However, no matter how quickly you stir fry the shredded potatoes after cooking, it just sticks to the pot unwillingly, and suddenly there is smoke everywhere, and you can't tell whether it is the smell of food or the smell of paste. Under the eyes of the public, it is very embarrassing. Today, let our old chef, yes, that's me, give you a popular science lesson on how to avoid sticking to the pan when frying shredded potatoes. I mainly have three methods, so learn from them quickly!

Method 1: Use blisters.

Shredded potatoes stick to the pot because potatoes contain a lot of starch. Before frying potatoes, you can cut the potatoes you want, then soak them in clear water for a while to remove the starch outside, and then rinse them in the faucet for a while when you want to fry them, so that the fried potatoes will not stick to the pot, otherwise they will be sticky and black. However, it should also be noted that shredded potatoes should not be fried for too long. If it is too long, it will still stick to the pot. After all, potatoes still contain a lot of starch, and only the surface is washed away by water. And if fried for too long, the shredded potatoes will become soft and not delicious.

Method 2: Put vinegar.

When frying shredded potatoes again, some people will put some vinegar in it even if they don't like being jealous, just like some people don't like eating leeks, but they like eating fried leeks with eggs, which may be the taste they like. Adding vinegar to shredded potatoes can not only flavor wow, but also prevent shredded potatoes from sticking to the pot. After frying the shredded potatoes for a few times, quickly add vinegar, continue to stir fry, and then put other ingredients, so that the fried shredded potatoes are crisp and will not stick to the pot, and the taste will be very good.

Method 3: fry

The shredded potatoes made by this method will be more fragrant, because there is a lot of oil. The method is to put more oil into the pot before the shredded potatoes are put into the pot. After the oil is hot, add the shredded potatoes and fry them for a few seconds, and then stir-fry them with seasoning. Here, it is necessary to popularize that when frying, the heat should be a little bigger, and when frying, the pan will not stick, so that the temperature can be effectively controlled. However, compared with the first two methods, this method consumes more oil, which is not affordable for rich people.

You can choose three tips for keeping shredded potatoes from touching the pot according to your own preferences. Remember to discuss your achievements in the comments section below after trying!

Shredded potatoes, a familiar side dish, will always be the favorite of countless people, and it is an indispensable taste for every family. There are many ways to do it, and everything is loved by people. If you eat too much meat and fish, you will find shredded potatoes in your intestines, and time is tight. Aauto Quicker will stir-fry shredded potatoes, and it will be delicious when you eat. In short, this dish tastes crisp, spicy, affordable and easy to cook, which is better than countless delicacies. Every time you get together, you will come to my house for dinner. Potatoes produce low calories and only contain 0.1%fat. If you take it as a staple food and insist on eating only potatoes for one meal every day, it will be very effective to reduce excess fat.

There are some tips to stir-fry this effect: after shredding potatoes, they must be soaked in clear water, which can wash off the starch on the shredded potatoes, make them more crisp and delicious, and also prevent the shredded potatoes from oxidation and blackening, while the shredded green peppers must be put into the pot when the shredded potatoes are almost ripe and stir-fried over high fire, so as to ensure the crisp taste.

Fried potato slices

Ingredients: potato 1 piece, pepper 1 root, 2 dried peppers, a little pepper, 2 garlic, proper amount of salt and a little white vinegar.

Practice:

1, the ingredients are ready, if the pepper is too spicy, you can change it to green pepper.

2. Peel the potatoes and cut them into thin slices. Be sure to cut them by hand, so that the taste is crisp. Do not use a silk wiper.

3. Wash the shredded potatoes in cold water and soak them in cold water.

4, the green pepper is seeded and divided into two halves and shredded, and the garlic is minced.

5. Pour an appropriate amount of oil into the pot. When the oil temperature is 60% to 70% hot, add pepper and dried pepper to smell and fish.

6. Put the minced garlic into the pot and stir-fry the fragrance.

7. Put the shredded potatoes into the pot and stir fry for a while.

8. Then pour the shredded pepper into the pot and stir fry for a while.

9. Add salt to the pot and stir-fry the white vinegar evenly.

10, fried potatoes with pepper, delicious, nutritious, suitable for all ages, is a home-cooked dish on the table of the people.

Potatoes are an absolute national dish. Because children love to eat potatoes every day, especially shredded potatoes, she doesn't care. Therefore, I have learned the unique secret of frying shredded potatoes. Everything I have eaten is memorable and I have asked for advice.

Now share the practice of Zhang's shredded potatoes:

1, shredded potatoes, rubbed twice by hand, and washed off starch;

2. Continue to soak with fresh water;

3. Cut the onion into small pieces, slice the garlic, mince the ginger and cut the pepper into small pieces for later use;

4. Cool the oil in a hot pot, add the pepper granules, remove them after the oil is hot, and throw them away; Pour in the soaked shredded potatoes, stir fry quickly and pour in balsamic vinegar; Stir-fry for a few times, then release the soy sauce, salt, 1 teaspoon of sugar and continue to stir fry; Add appropriate amount of hot water and keep frying;

5. Pour a small amount of balsamic vinegar before cooking.

The uniqueness of this dish: First, white sugar; The second is to pour vinegar twice, the first time for crispness, and put it before cooking to enhance fragrance.

Want to fry crisp shredded potatoes,

First, you can't buy hair sand when choosing potatoes. It is best to choose potatoes with yellow skin or white skin, and try to pick potatoes that are slightly bigger but not too big;

Second, try to cut thin slices before cutting filaments;

Third, put cold water in the basin, a little salt at home, put the shredded potatoes in, soak for about 30 minutes, remove and control the moisture;

Fourth, stir-fry the wok with hot oil quickly, so that it won't stick to the wok. When stir-frying, add a little vinegar first, then add seasoning according to your favorite taste, and serve.

The whole process should be fast, otherwise there will be no crisp taste. But if you don't like crispy, you can slow down.

material

One potato, two spoonfuls of vinegar, three onions, two cloves of garlic, appropriate amount of salt, appropriate amount of chicken essence, millet, spicy or dried peppers are not allowed.