Potatoes, whose scientific name is potato, contain a large amount of starch, which can provide rich calories for the human body. They are also rich in protein, amino acids and a variety of vitamins and minerals. Potato shreds also have a unique taste and can be made in a variety of ways. Sex has won people's favor. Here are some recommended ways.

Cold Shredded Potatoes

1. Wash and peel the potatoes, and cut them into shreds with a knife (cut shreds taste better than grated ones).

2. Rinse the potato shreds twice with water to remove excess starch, then put it into a basin, add an appropriate amount of water, pour a small amount of white vinegar and soak for 30 minutes.

3. Cut green peppers, onions, and scallions into shreds and set aside.

4. Boil water in a pot and blanch the shredded potatoes. You don’t need to cook them for too long, just let the water boil. If they take too long, they won’t be crispy.

5. Rinse the blanched potato shreds with cold water and control the water

6. Put the potato shreds into a container, and put the chopped onion shreds, green pepper shreds, and green onion shreds. On top, put salt, soy sauce, and vinegar.

7. Boil the oil, add the Sichuan peppercorns and fry over low heat until fragrant, pour evenly on the shredded potatoes (if you like spicy food, you can chop the dried chili peppers and put them on the shredded potatoes and pour oil on them).

Spicy and Sour Potato Shreds

1. Prepare potatoes, onions, ginger, garlic, Sichuan peppercorns, dried chili peppers, salt, white vinegar, white sugar, and chicken essence.

2. Put the shredded potatoes into clean water and wash them twice to remove the starch.

3. Boil water in a pot, put the shredded potatoes into the pot, boil and remove.

4. Heat oil in a pot, put in some Sichuan peppercorns, fry them until fragrant, take out the Sichuan peppercorns, add shredded dried chili peppers, shredded ginger, shredded onions and garlic slices and saute them together until fragrant, then add shredded potatoes. Add white vinegar and stir-fry evenly, then add salt, chicken essence, and sugar, stir-fry and take it out of the pot.

Lao Su Food Share How to make "shredded potatoes" crispy and delicious? 3 tips

How to make shredded potatoes crisp and delicious? There is a lot of knowledge involved in frying this dish. Shredded potatoes are a very popular home-cooked dish in restaurants, and it is also a must-order dish for many people at dinner parties. A classic dish.

Let me share with you the tips for frying shredded potatoes. Doing so will prevent the dough from becoming soft. ① First, we prepare the ingredients, clean them, and then peel them.

② Cutting into shreds. Cutting into shreds is a technical job; you may have heard that to learn how to practice knife skills as a chef, you must first start by cutting into shredded potatoes. The shredded potatoes must be even in thickness so that they can be stir-fried. It will be easier to cook.

Shredded potatoes must be cut by hand to make them taste better.

③The cut potato shreds must be soaked in clean water for a few minutes and washed twice; until all the starch in the potatoes is soaked out, then take them out, so that when frying the potato shreds, they will not Sticky pan.

④Before frying the shredded potatoes, be sure to blanch them in boiling hot water, then quickly remove them and soak them in cold water before stir-frying; because the shredded potatoes cannot be fried for too long, the time is short It won't be fried until cooked, and it will become doughy if it takes a long time, so it needs to be blanched.

⑤ Put the prepared onions, ginger and garlic into the pot, stir-fry until the onions are fragrant. If you like spicy food, add some chili peppers; then pour in the shredded potatoes, be sure to stir-fry the shredded potatoes. To stir-fry over high heat, just stir-fry for 5 to 10 times, but not for too long, so that it is ready to serve.

⑥ Pay attention to the combination of fried shredded potatoes. We can fry them with green peppers or sharp peppers, which will make them more delicious.

Follow these steps and the fried shredded potatoes will be absolutely crisp and delicious.

Everyone usually makes crispy potato shreds with sour and spicy flavors. As a home-cooked dish, spicy and sour potato shreds are loved by many people without complicated seasonings and ingredients. It can be seen that The taste of crispy shredded potatoes is so popular among the public. Therefore, everything from star-rated restaurants to roadside food stalls can be found on almost every menu. To be honest, it is not easy for families to make spicy, sour and crispy food, especially when making it on a small stove at home, because the stoves at home are not as powerful as those in restaurants, so it is difficult to stir-fry over high heat. It's not easy to get back, but it's not that there's no way. After summarizing, I think that as long as you do the following points, you can fry crispy and spicy potato shreds at home.

1. The choice of potatoes.

When you usually buy potatoes, I wonder if you have paid attention to them. Potatoes are also divided into varieties. Although they are all potatoes, different varieties of potatoes are used in different ways. Some are suitable for frying and some are suitable for stewing. Yes, there are ones suitable for steaming.

The easiest way is to distinguish them by appearance. The potato varieties we often encounter are nothing more than yellow potatoes and white potatoes. Of course, we occasionally see black potatoes and red potatoes in the market.

In terms of taste, white potatoes are characterized by high water content and low starch content, so they are more suitable for frying, especially for making crispy and spicy potato shreds. Yellow potatoes are potatoes with high starch content and are more suitable for steaming and boiling. Of course, if you like fried noodles and potatoes, yellow potatoes are also a good choice.

After understanding the classification of potatoes, it is easy for us to choose the variety of potatoes we need to stir-fry hot and sour shredded potatoes. Yes, it is the first white potato with high water content and low starch content, so For our fried spicy and sour potato shreds, it is best to choose fresh white potatoes.

2. The choice of vinegar

How to express the sourness of spicy and sour potato shreds mainly comes from vinegar, but everyone also knows that there are many kinds of vinegar. The common ones are mature vinegar, rice vinegar and white vinegar. .

Aged vinegar is reddish-brown or reddish-brown in color and is mainly brewed from sorghum and other grains. It has a strong sour taste and is suitable for making soups, such as Sanhun soup, hot and sour soup, etc.

Rice vinegar is beige in color and is mainly brewed from millet, glutinous rice and sorghum. It has a lighter sour taste than mature vinegar and is mainly used for pickling pickles and making some lighter-colored dishes.

White vinegar is solid in color and is mainly brewed from rice. Because of its translucent color, it will not change the color of the finished dish when making any dish, so it is widely used. In addition, white vinegar can also sterilize. effect.

It is best to use white vinegar when making hot and sour potato shreds, so that the fried potato shreds will not turn black and the color will be better.

Hot and sour potato shreds

Required ingredients

White potatoes

Required accessories

Green and red peppers , garlic, onion, white vinegar, cooking oil, chicken essence, salt, sugar

==Start making==

Step 1: Wash, peel and cut the potatoes into thin strips, then Soak in clean water to remove the starch (the water needs to be changed once in the middle), then drain and set aside.

Step 2: Wash the green and red peppers, remove the seeds and cut into shreds. Mince the garlic and cut the onion into slices.

Step 3: Boil water in a pot. After the water boils, add shredded potatoes and green and red peppers and blanch them together for 20 seconds, then take them out and quickly put them in cold water to cool down and drain the water.

Step 4: Heat the wok on fire, add cold oil to the pan. When the oil is hot, pour out the oil, then add a little cold oil. When the oil temperature is 60% hot, add the green onion slices and potatoes. Add shredded green and red pepper shreds to the pot and stir-fry together, then add salt and chicken essence, pour in white vinegar and green onion, stir-fry over high heat for one minute, then add minced garlic and stir-fry for 20 seconds, add a little sugar to enhance freshness , then take it out of the pan and put it on a plate.

1. Why do shredded potatoes need to be blanched in advance?

Answer: If you want to fry shredded potatoes to get a crispy texture, blanching is the key. Its main purpose is to shorten the frying time of shredded potatoes and achieve a quick frying effect. Another purpose is to maximize the frying time. It is possible to blanch the starch in the shredded potatoes more to make the shredded potatoes taste crisper. What everyone needs to pay attention to is that everyone must master the blanching time. Do not blanch the water for too long. You must take it out when the water is not boiling, otherwise the potatoes will easily become soft. Next, be sure to put the pot in when the water is boiling.

2. Why do you need to put it into cold water to cool down after blanching?

Answer: The purpose of cooling after blanching is to remove the mucus on the surface of the potato shreds during blanching. Another purpose is to quickly cool down the potato shreds, thereby ensuring that the potato shreds have enough Crisp. The key to cooling is to ensure that there is enough cold water. Only with too much cold water can the cooling be ensured evenly.

3. Why does white vinegar need to be poured in from the side of the pot?

Answer: The purpose of pouring white vinegar from the side of the pot is to allow the temperature at the side of the pot to heat the balsamic vinegar, thereby stimulating the aroma and sourness of the vinegar. , remove the fishy smell of vinegar, and the vinegar aroma will be more intense when the dishes are eaten, which relieves greasiness and is refreshing.

1. The key to crispy potato shreds is to highlight the word "quick", set the fire and stir-fry quickly. If the household firepower is small, try to stir-fry quickly when the pot is hot.

2. Shredded potatoes cannot be cut too thin. If they are too thin, they will easily become soft when blanched and fried.

The above is my answer to the question of how to fry crispy shredded potatoes. To sum up, choose the right ingredients, use the right method, add the right condiments, and carefully create delicious food. Everyone must pay attention to the key issues I mentioned when frying, so that the shredded potatoes you fry will be crisp and refreshing.

If you think my answer is helpful to everyone, please follow Xiaomo Smoke.

Dear, I am honored to answer your question.

The following is my personal experience to share with you:

I have two suggestions to make potatoes crispy: 1. Pay attention to the cutting and washing process. After cutting into shreds, wash them with water several times to rinse away the starch. , then if it is not cooked immediately, soak it in water, and use a filter basket to drain the water half an hour before frying. Be sure to drain the water, otherwise it will turn into boiled potatoes due to too much water during frying. 2. Pay attention to the frying process. Heat the oil in the pan and stir-fry quickly for about a minute. Then add a spoonful of white vinegar. The function of white vinegar is to make the potatoes crispy without being floury! Then during the frying process, stir as much as possible and add as little water as possible. If you think the pan will stick to the pan, add a few drops of warm water from time to time. Remember to add a small amount of water.