Although this dish is an ordinary home-cooked dish, it still needs a little skill to make it delicious. Many people make hot and sour shredded potatoes at home. When frying, shredded potatoes tend to stick to the pot and make a loud noise. Some friends easily fry dried peppers, and the fried dishes are bitter. How can I make this dish as delicious as a restaurant? Teach you to cook hot and sour potato shreds at home. Shredded potatoes don't stick to the pan, peppers don't fry, they are refreshing, sour and delicious, especially when eaten. Here are some ways to share:
Materials required for hot and sour potato shreds: 2 potatoes, proper amount of oil and salt, onion 1 segment, 2 cloves of garlic, pepper 10 slice, 2 tablespoons of rice vinegar, chicken essence 1 teaspoon,
Practice steps:
1. Wash the potatoes, and then scrape the skins off the potatoes and wash them.
2. First cut the potato into two pieces with the top knife, and then put the cut side flat on the chopping board, so it is easy to stabilize the potato and cut it easily. Potatoes Slice potatoes and shred them. Cut the shredded potatoes evenly, or the fried shredded potatoes will be cooked unevenly.
3. Put the cut potato shreds into clear water, wash them twice, and wash off the starch on the surface of the potato shreds, so that the color of the potato shreds will not be oxidized to black, and the potato shreds will not stick to the pot when frying. This is a trick of frying shredded potatoes. Potatoes contain starch, which will gelatinize when heated and easily stick to the pot when fried. Therefore, the starch on the surface of shredded potatoes will not stick to the pan when frying.
4. Take out the shredded potatoes and drain for later use.
5. Cut the onion into sections, slice the garlic, cut the dried pepper into sections along the length with scissors, soak the pepper sections in clear water for 1 min, and then take out the dried pepper sections and drain the water for later use. Dried peppers are relatively dry. Frying in oil is easy to fry and bitter. Moisten it with water, it won't fry easily, and it tastes better.
6. Add oil to the pot and heat it. Add pepper and stir-fry until fragrant, then add onion and stir-fry until fragrant. Remove the onions and peppers.
7. Add dried peppers and fry them on low heat. Don't fry them.
8. Stir-fry shredded potatoes over high fire, pour in 1 tbsp rice vinegar, and cook until the vinegar tastes. Continue to stir-fry shredded potatoes, add salt, chicken essence and garlic slices, stir-fry evenly over high fire, then pour in 1 tbsp rice vinegar, stir-fry evenly, and turn off the fire. Serve.
Tip: Potatoes contain starch, which will gelatinize when heated, and will easily stick to the pot when fried. So wash the starch on the surface of the shredded potatoes so that the shredded potatoes won't stick to the pot when frying.