Potatoes are a very nutritious and delicious food. There are many ways to make potatoes, including mashed potatoes, potato cakes, potato sticks, and shredded potatoes. Each method can make tempting A delicious delicacy, I believe many people like to eat potatoes. Among them, fried shredded potatoes is the most common method, and many newcomers can also make it.

Although it is said that frying shredded potatoes is very simple, it is not so easy to actually make it. Moreover, during the frying process, there will be a problem that the shredded potatoes will become sticky even after being stir-fried for a few times. The pot is burnt. In fact, these problems occur because some steps in the process we are making are not done well, so today I will share with you how to fry shredded potatoes so that they are crispy, delicious and non-stick.

Step one: peel and shred

First clean the shredded potatoes you bought, then use a paring knife to peel the potatoes, and then cut them into thin slices. It's time to put your knife skills to the test. You must control the thickness of the slices to be even, so that the shredded potatoes can be evenly cut.

If your knife skills are not very good, then it is best not to use a grater at this time, although it is more convenient to use a grater to grate potato shreds, and the shreds that come out are also relatively smooth. It’s thin and very convenient for novices who don’t know how to cook.

Step 2: Soak and blanch the potatoes

After cutting the potatoes into shreds, add enough water to a container and soak for 15 minutes to remove excess starch from the potatoes. The fried potato shreds will also have a crispier texture.

Then put an appropriate amount of water in the pot, boil the water, then put 3 grams of salt and 5ml of vinegar in the water, then add the shredded potatoes and cook for 15 seconds before taking them out. Don't cook the shredded potatoes for too long. The shredded potatoes are too difficult to cook and can easily become powdery. Just blanch them in a little water. This step can make all the starch on the surface of the potato shreds dissolve in the water, and salt and vinegar are also added to the water. The potato shreds absorb the sourness of the vinegar. In this way, when we fry the potato shreds, the potatoes will definitely not stick to the pan, and the potatoes will not stick to the pan while eating. It will be even more delicious!

Step 3: Prepare side dishes

The next step is to prepare some side dishes, minced garlic, green pepper shreds, and dried chili peppers. These must be cut and set aside, especially garlic. end! It is recommended that the garlic be minced a little, because the garlic must be crushed enough to better distribute the garlic aroma.

The traditional minced garlic is chopped with a knife, which is not only not minced enough, but also time-consuming and labor-intensive. If you chop it repeatedly, the essence of the minced garlic will be on the cutting board. It is recommended to use a special garlic press, which can crush the garlic evenly and finely with just one press. It will be full of flavor and make the cooking more delicious.

Step 4: Stir-fry

Then stir-fry. Add an appropriate amount of oil to the pan. The oil temperature is 80% hot. Add the dried chili peppers, minced garlic, and minced ginger. Saute in the pot until fragrant, then put the shredded potatoes, green peppers, and red peppers into the pot, and stir-fry over high heat for 30 seconds. After the time is up, add all the salt, light soy sauce, pepper, white sugar, and pepper into the pot. Continue to stir-fry over high heat for 10 seconds. Add white vinegar before removing from the pan, stir evenly and serve.