2. Green pepper, yellow pepper and red pepper are also shredded for later use.
3. Rinse dried peppers with water and "dry"
4. Heat the oil in the pot, then add the pepper particles to explode, remove the pepper and throw it away, and then add the dried pepper.
5. Add shredded peppers and stir-fry for several times, then pour in shredded potatoes that have drained water and stir-fry for 2 minutes. Add a little salt, sugar, vinegar and monosodium glutamate and stir-fry evenly to get shredded potatoes that are hot and sour.
1, potatoes peeled, washed and cut into filaments.
2, put salad oil in the pan, the oil can be put twice as much as the usual fried ordinary dishes. When the oil is 80% hot, put the shredded potatoes into the pot, gather them into a round cake with chopsticks, and pour two teaspoons of oil on them.
3. When the shredded potatoes are fried until they are fragrant and can clearly see that the edges are yellow and hard, turn them over with a shovel and continue frying. At this time, there is no need to put oil.
4. Fry the shredded potatoes to Huang Shi on both sides, cover the dish plate upside down on the potato cake in the pot, and then turn the pan upside down, so that the fried shredded potatoes can be placed squarely in the middle of the plate, so as not to break around.
5. Sprinkle a proper amount of salt, pepper noodles and pepper noodles evenly on the top of the potato cake, and a plate of fragrant dry-baked potato shreds can be served.
1. Peel the potatoes and cut them into 0.4cm thick filaments. After rinsing, pour them into a colander to drain the water.
2. Add salt to the shredded potatoes, sprinkle dry starch after stopping evenly, and mix with chopsticks until a layer of starch is evenly coated.
3. Place the net pot on a strong fire, pour the salad oil, and when the oil temperature reaches 60%, add the shredded potatoes and spread them with chopsticks. Fry until the color is light yellow, and the water vapor will be drained when it is dry.
4. Return the pot to the stove, add the onion, shredded ginger and dried Chili, stir-fry the shredded potato, refined salt and monosodium glutamate until monosodium glutamate falls into the pepper powder, pour in the red oil, turn over for a long time and put on the plate.