Hot and sour shredded potatoes and black fungus soup
material
Potatoes 1 piece, 3 auricularia auricula, 2 fresh red peppers, fresh peppers 1 piece, ginger 1 piece, garlic 1 piece, shallots 1 tree, salt 1/2 teaspoons, light soy sauce.
method of work
1. Separate the green and green parts of the shallots, and cut the shallots, ginger and garlic respectively.
2. Put cooking oil in the pot and heat it to 40%.
3. Add chopped green onion and minced ginger and garlic, stir-fry until fragrant.
4. Wash potatoes, peel them and cut them into filaments.
5. Put the shredded potatoes in cold water and wash off the starch on the surface.
6. Drain the shredded potatoes and put them in the pot.
7. Stir fry with a shovel until the potato shreds are broken.
8. Soak the black fungus in advance and cut it into filaments.
9. Put the shredded black fungus into the pot and stir-fry evenly with a shovel.
10. Add a proper amount of water to the pot, and cook it over high fire until it reaches the surface of the ingredients.
1 1. Wash small red pepper and hang pepper, remove pedicels and cut into filaments.
12. Put the shredded pepper into the soup pot.
13. Add 1/2 teaspoons of salt to taste.
14. Pour in 2 tablespoons of soy sauce.
15. Add 1 tablespoon of Shanxi mature vinegar.
16. Stir evenly with a shovel.
17. Sprinkle chopped green onion.
Hot and sour shredded potatoes
material
500g of shredded potatoes, 30g of dried peppers, 0/0g of vinegar/kloc-0, 5g of Chili sauce/kloc-0, 0g of garlic/kloc-0, 0g of ginger/kloc-0, 0g of onion/kloc-0.
method of work
1. Peel potatoes, shred them, soak them in cold water while cutting, and remove starch to make them crisp. You can add some green or red peppers if you want.
2. Cut garlic, ginger and green onions.
3. Heat the oil pan, add small red pepper, pepper, garlic, ginger and scallion and saute until fragrant.
4. Add shredded potatoes, stir fry, then add salt and vinegar. If you like monosodium glutamate, put it in after turning off the heat, and finally add some shallots, which will be more fragrant.
Tips
1. Pour some water in the stir-frying process to prevent the shredded potatoes from being fried dry and old.
2. You should choose potatoes with smooth surface, no injury, no rot, no bug eyes, no disease spots and large individuals.
3. Because the juice under the skin of potatoes is rich in protein, when peeling potatoes, you only need to peel off a thin layer of skin, not more.