Cold shredded potatoes?

Ingredients: two fresh potatoes, three or four dried red peppers, salt, MSG, vinegar, salad oil.

Production process:

Wash the potatoes, peel them, cut into thin strips, wash them with clean water to control the moisture. Add a small amount of salad oil to the pot, heat it up, put the red pepper in, fry until fragrant (stay away from the pot, be careful not to let the chili oil splash into your eyes), set it aside for later use.

Put water in a pot to boil, blanch the shredded potatoes, take them out immediately, then cool them with cold water to control the moisture, and serve on a plate.

Sprinkle the fried chili oil, a little vinegar, salt and MSG on the shredded potatoes and mix well. The fragrant and spicy cold potato shreds are ready.

Potato shreds braised in vinegar?

Ingredients: one potato

Seasoning: dried chili pepper, vinegar, salt, light soy sauce, appropriate amount of MSG.

Method:

Cut the potatoes into shreds and soak them in water to wash off the starch as much as possible.

Put dried chili peppers into the oil pan and stir-fry for a few times. Then add shredded potatoes and stir-fry. Add vinegar, salt, light soy sauce and MSG and stir-fry for a few times.

Experience: If you want to eat crispy potato shreds, be sure to rinse them in cool water immediately after cutting them to remove the starch. If you don't want to eat them too crispy, it's best to soak them in water, otherwise the shredded potatoes will change color.

Tips for frying shredded potatoes

1. Cut the shredded potatoes into neat specifications, consistent in length and thickness, and avoid cutting continuously.

2. After cutting the shredded potatoes, soak them in clean water two or three times until the starch on the surface is washed away and white. This is the key tip. The more the shredded potatoes are washed, the whiter they become, and the color-changing substances are dissolved. When fried, they are not only white and tender, but also crispy. If not washed, the fried potato shreds will be very sticky, not crispy in texture, and not white and tender in color. But be careful not to soak it for too long and cause water-soluble vitamins and other nutrients to be lost. This will not be worth the gain. In addition to soaking, you can also blanch it in water, but the water must be boiled before adding shredded potatoes, and quickly take out the cold water for about half a minute.

3. The second key to frying shredded potatoes is to fry them quickly over high heat. If the fire is low, it will easily stick to the pan and the shredded potatoes will not be crispy. The fire should be strong, the oil should be hot, preferably rapid fire, stir-fry quickly and evenly, and remove from the pan in time. Stir-fry quickly until white, pour water and add salt, vinegar and seasonings. Sprinkling water is also key. It is an important measure to prevent the shredded potatoes from drying out, overcooking, and softening. ?

4. To make the fried potato shreds crispier, you can add an appropriate amount of vinegar. The best time to add vinegar is when the potato shreds are not completely cooked, then continue to stir-fry for a while until they are cooked and ready to eat. Remember, be sure to add vinegar when it is still uncooked, otherwise it will not be crispy. ?

5. You can also add a little sugar when frying shredded potatoes, because sugar can enhance the freshness. The best time to add sugar is also before serving, and don’t add too much, otherwise the dish will be sweet.

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