Prepare fresh potatoes, green and red peppers, dried peppers, green onions, garlic, salt and mature vinegar.
1, fried potato shreds, preferably yellow potatoes, fried from Huang Chengcheng, especially beautiful, white potatoes are light in color and slightly poor in appearance. Peel the potatoes and wash them. Try not to use sprouted and blue potatoes, which are poisonous, bitter and hemp, especially affecting the taste.
2. Cut potatoes into shredded potatoes with a knife. If you want a crispy taste, don't be lazy. The shredded potatoes will bend, not straight, which will not sell well. Wash the shredded potatoes twice with clear water to wash off the starch on the surface.
3. Put the shredded potatoes into clear water, add appropriate amount of salt and white vinegar, stir well and soak for 10 minute.
4. Wash and shred green and red peppers, slice green onions, slice garlic and cut dried peppers. 10 minutes later, take out the shredded potatoes and drain the water.
5. Boil the oil in the pan, heat the oil and slide the pan, add the dried Chili, onion slices and garlic slices and stir-fry to get the fragrance, add a spoonful of aged vinegar to stimulate the vinegar flavor, immediately pour in the shredded potatoes, stir-fry for half a minute on high fire, and let the shredded potatoes fully absorb the fragrance.
6. Pour proper amount of aged vinegar along the edge of the pot, then stimulate the sour taste with high temperature, add shredded pepper, and continue to stir fry for half a minute. After the shredded pepper is cut, add a proper amount of salt to taste, sprinkle with chopped green onion or coriander, stir well and serve. Hot and sour potato shreds will be fried.
Skill summary
Potatoes are rich in starch, which is a substance that is easy to gelatinize, so if the shredded potatoes are cut and fried directly in the pot, it will be easy to stick to the pot and fry them. Before cooking, you must do these two steps:
1, washed with clear water, washed off the starch on the surface, so it is not easy to stick to the pot.
2. Soaking with salt and vinegar can make the shredded potatoes bright without blackening, and the taste is more crisp.