1. Don't blanch the potatoes for more than 10 seconds, if it's too long, the potatoes will become soft and lose the refreshing texture.

2. Put the white vinegar in a little earlier, the acid will make the potatoes crispier.

3. The whole stir-fry process should not take more than 10 seconds, turn well to remove from the pan.

Spicy and Sour Potato Shreds--Spicy and Sour Crisp Appetizer

Materials Preparation:

Main Ingredients:

Potato

Side Dishes: Onion/Ginger/Garlic/Green Pepper/Red Pepper/Dry Red Pepper

Ingredients: Salt 2 grams/ White Sugar 2 grams/ White Vinegar 20 grams

--Specific production methods --

First step: shredding - peeled potatoes, first cut into thin slices, thin and thick cut evenly a little bit after the code neatly, cut into thin silk as much as possible, cut the thickness of equal, so that the texture is good, cut the good potatoes, and then cut them into thin slices. to good, cut the good potato silk into the water, the potato isolated from the air, to prevent the oxidation of potato black

Second step: Ingredients - we prepare some small ingredients, white onion cut into scallions, of course, can also be cut into shredded, ginger cut into slices, garlic, two also cut into thin slices of green bell pepper, red bell pepper, each half of a piece of green pepper, green and red bell pepper is mainly used to match the color, is not necessary, and then grab a small handful of dried red pepper, the red bell pepper is not necessary. Then grab a small handful of dry red pepper like to eat spicy, you can put some more

Step 3: Mourning water - the following, we have to blanch the potato wire, pot of boiling water, water after boiling, pour into the water control of the potato wire, the potato wire in the pot to push evenly, so that it is uniformly heated, blanching potato wire for 10 seconds, it should be fished out, blanching potato wire for a short period of time quickly (not only to wash away the starch on the outside, to maintain the appearance of the starch, but also to keep the starch, to keep the starch, to keep the starch, to maintain the appearance of the starch. (not only washed away the appearance of starch, to maintain the crisp taste, but also in the back of the rapid frying process, will not clip raw raw and cooked consistently)

Step 4: Cooking - pot of boiling oil, after the oil is hot, pour in the small ingredients just prepared to stir fry garlic flavor, this time to pay attention to the temperature of the red pepper do not stir fry paste, pour into the control of water over the shredded potatoes, stir fry a few times quickly, so that the shredded potatoes uniformly Dip the oil, this stir-fry process should not be more than 5 seconds, we start the pot to put the seasoning (remember to always start the pot)

Step 5: out of the pot - add 2 grams of salt, 2 grams of sugar, add a tablespoon (20 grams) of white vinegar, white vinegar into the timing to be a little early, too late, the potato wire will lose the crisp texture, quickly stir fry the white vinegar uniformly, this stir-fry process, not more than 5 seconds, stir-fry process! The process of stir-frying should not take more than 5 seconds, and after 5 seconds of stir-frying, we put out the pan on the plate.