Usually we always fry shredded potatoes for our family. Fresh and refreshing shredded potatoes are very good to eat in summer. When making spring cakes or breakfast cakes, many friends will also roll some shredded potatoes for their families to eat, which is very delicious. But shredding potatoes is always a problem. We saw that the shredded potatoes cooked by the hotel chef were very thin and looked appetizing. But every time we cut shredded potatoes at home, not only the thickness is uneven, but also the cut style is strange, which always bothers us and affects our appetite for fried shredded potatoes. Later, my second sister also asked my friend's relative chef, and he said that if we cut potatoes at home, there is actually a very fast way to cut potatoes. Let's talk about it in detail.

In fact, when we usually cut shredded potatoes at home, we can use a peeler, which can cut shredded potatoes like peeling. The peeler can make thin slices, so it is a very good tool.

Let's talk about the practice:

First, we wash the potatoes, and then remove the skins. We can still use the peeler when peeling potatoes. Remove the skin from the potato, and the style of fried potato shreds or cold potato shreds will look better.

Then we still use a peeler to scrape off the skin of the potato layer by layer, so that the potato chips are very thin, which can ensure that the potatoes are made thinner. We slice along the potato itself, and the sliced potato slices are relatively long. One advantage of this is that when we make shredded potatoes in the future, the shredded potatoes will be slender.

Next, all we get is thin potato chips, and then we can cut them into shredded potatoes. At this time, the shredded potatoes are very slender and the style is very beautiful. So whether we cut it wider or thinner, there is no problem.

In addition, when we make delicious shredded cold potatoes or fried potatoes, we need to thoroughly wash and blanch the shredded potatoes to remove most of the starch in the potatoes. The potatoes made in this way are very crisp and bright in color. However, if we fry shredded potatoes directly without blanching, the starch of shredded potatoes will make them agglomerate, so the fried shredded potatoes will be sticky and mushy in the pot, which will make people lose their appetite, taste much worse, the color will be black and the shredded potatoes will not taste good.

So we know that the peeling knife is used when cutting the shredded potatoes, so that the shredded potatoes are thin and thin.

The above is an article written by the second sister about the uneven thickness of shredded potatoes. The chef teaches you a new method, which is fast and thin. Welcome to communicate with second sister more!