You can use white vinegar when frying shredded potatoes, because there is a famous dish called hot and sour shredded potatoes! Sour, sour, crisp and delicious!

hello, everyone, I'm the gentlemen's canteen. Speaking of fried potato shreds, I believe many people will think of hot and sour potato shreds. It is sour and delicious, and its taste is crisp, even a food that even people who don't like jealousy will fall in love with. So do you know that white vinegar can be used when frying hot and sour potato shreds? Some people think that with white vinegar, the dishes are brighter and look more appetizing. The dishes with aged vinegar will be darker in color and taste more mellow. In fact, whether it is white vinegar or old vinegar, as long as you like it. Below I will share with you the practice of frying shredded potatoes.

potatoes, red pepper, salt, vinegar, onion, ginger, garlic, pepper, pepper

1. Wash and scrape the potatoes, first cut them into neat large slices, and then cut them into filaments, so that even filaments can be cut.

2. Rinse the shredded potatoes, then cut the onion into small pieces, the pepper into small pieces, the garlic into small pieces, the red pepper into small pieces and the ginger into small pieces.

3. Pour the oil into the pan, stir-fry the pepper to get the fragrance, and then remove the pepper for later use.

4. Add onion, ginger, minced garlic and pepper to the pot and stir-fry until fragrant, then add washed shredded potatoes, stir-fry shredded potatoes and add vinegar to cook until fragrant.

5. add a proper amount of salt to taste, then add shredded red pepper and stir well, and finally add minced garlic to taste, stir well and then take it out of the pot.

It is suggested that shredded potatoes should not be fried for too long, otherwise they will not be crisp enough. If you like the continuous taste, you can cook them for a while.

that's my personal opinion. welcome to discuss it in the comments section.

White vinegar can be used to stir-fry shredded potatoes. Many times, in order to make the fried potatoes look good, restaurants will stir-fry them with white vinegar. So is there a difference in the taste of fried potato shreds with white vinegar and balsamic vinegar?

white vinegar is fermented with edible alcohol as raw material, and then made through a series of subsequent fermentation processes. White vinegar is characterized by colorless and sour taste. Generally, balsamic vinegar is fermented vinegar. Compared with white vinegar, balsamic vinegar is soft in sour taste and mellow in fragrance.

Personally, although white vinegar can be used to stir-fry shredded potatoes, it is too sour, with more acidity and less fragrance. The sour taste of balsamic vinegar is mellow and soft, and frying shredded potatoes with balsamic vinegar will taste better.

Everyone knows that vinegar can make shredded potatoes taste sour, which is very appetizing. But in fact, in addition to adding flavor and seasoning, vinegar has another very important function: crispness. Vinegar can protect pectin in the cell wall, slow down the decomposition rate, and thus make the shredded potatoes crisp and refreshing.

Some people say that vinegar should be added before cooking. Personally, I think vinegar should be added early when frying shredded potatoes. Stir-fry the shredded potatoes for a few times. After the steam is slightly dry, cook the balsamic vinegar along the side of the pot, and then stir-fry over high heat.

adding balsamic vinegar early has two advantages. First, it plays a brittle role in potato shreds. If the vinegar is poured out of the pot, the shredded potatoes have been fried soft, and the effect of adding vinegar to make them brittle at this time is gone. Second, the balsamic vinegar will volatilize in the cooking process, so that the fried potato shreds have a soft sour taste and a mellow fragrance.

To make the fried shredded potatoes more crisp and tender, you must wash and soak them. Don't cut the shredded potatoes directly into the pot, but wash the starch on the surface first, and then soak it in clear water for a period of time. Potatoes contain a lot of starch. If you don't wash them, they will stick to the bottom of the pot, and the fried potato shreds are not neat. Through soaking, the shredded potatoes absorb enough water, the cell wall becomes more full and firm, and the fried taste will be more crisp and tender.

The above is about "Can white vinegar be used for frying potato shreds?" My answer to this question, as well as some knowledge and skills to make shredded potatoes more crisp and refreshing, I hope it will help you.

shred the potatoes, soak them in cold water for half an hour, drain the water. Cut the onions into sections. 2. Put two tablespoons of oil in the pan and heat them. Put a handful of pepper in the pan until the surface begins to turn black. Take out the pepper. 3. Put in three or four dried red peppers, and then pour in the drained shredded potatoes. Do it quickly, or the peppers will turn black. 4. Turn the shredded potatoes a few times. When the shredded potatoes are almost cooked, add the onion and chicken essence, and mix well. Key points: 1. Cut the shredded potatoes finely and evenly. You can take advantage of the holiday to go to a Chinese restaurant for training for half a month. 2. Soak the shredded potatoes in cold water for a period of time before frying them. 3. Stir-fry the shredded potatoes in hot oil, and put the vinegar in early. 2. Wash the potatoes, peel them and cut them. 2. Then, put a little peanut oil into a wok. When the oil temperature rises, add chopped green onion and saute until fragrant. Add washed shredded potatoes and stir fry. At the same time, add a little sour vinegar into the wok, and keep a certain amount of water in the wok. After the shredded potatoes become discolored (8% ripe), add seasonings such as salt and monosodium glutamate. 3, if you like sweet and sour, you can use sweet and sour seasoning; 4, like hot and sour, can be seasoned with red oil (Chili oil) vinegar, and so on. The key points of this dish are as follows: First, the potato pulp must be washed with clear water to prevent the possibility of sticking to the pot during production; Second, while adding shredded potatoes for frying, you must add sour vinegar and keep a little moisture in the pot to prevent frying shredded potatoes; Third, put salt in the pan for seasoning to prevent the taste of the dish from being bad (not crisp enough) after the shredded potatoes lose water. If you still want to make it better, you can also sprinkle some oil such as peanut oil and sesame oil when you are coming out of the pot, and decorate the dishes with some foods with different colors such as shredded green and red peppers, shredded carrots, shredded fungus, chopped green onion, coriander and red cherry to increase the color, flavor and shape of the dishes. Welcome to Fujian New Oriental cooking school!

You can use white vinegar, and you can choose according to your own taste. Some people like to eat shredded potatoes in vinegar, some people like to eat minced potato chips, and some people like braised pork with potatoes. Every dish has its own unique flavor. But I like to eat shredded potatoes in vinegar.

no.

You can add white vinegar if you want to appetize!

hello, I'm glad to answer your question.

Of course, white vinegar can be used to stir-fry shredded potatoes, and the shredded potatoes fried with white vinegar will not darken in color, which is particularly beautiful and crisp in taste. I usually use white vinegar when frying shredded potatoes. It feels really good.

I'm glad to answer this question.

white vinegar can be used for frying shredded potatoes, and the shredded potatoes fried with white vinegar will not darken in color, which is particularly beautiful and crisp in taste. I usually use white vinegar when frying shredded potatoes. It feels really good.

yes.