Green pepper and potato shreds are a common home-cooked dish in the lives of Sichuan people. It is fragrant, crispy and delicious. Since potatoes are very cheap, only 2 yuan per catty, and a large plate of fried potatoes doesn't cost much, so many people usually eat fried shredded potatoes. The most worrying problem when frying shredded potatoes is that the shredded potatoes stick to the pot easily and have a burnt smell. Moreover, whenever shredded potatoes stick to the pot, it is easy to form a layer of burnt-like substance. This layer of substance must be washed immediately after frying the shredded potatoes in order to be easily washed off, otherwise it will condense after being left for a while. Once it dries, it won’t be easy to wash the pot at all. This is also the reason why many people think that frying shredded potatoes is troublesome. So what are some ways to prevent shredded potatoes from sticking to the pan when frying them?

The shredded potatoes eaten in restaurants outside are crispy and delicious, but you can’t make them taste like restaurants at home. What’s the reason? In fact, the main reason is that you don’t understand the production tips. Don't fry the shredded potatoes directly. You also need to know the following cooking skills. After reading this, you will know how to do it. Please read below for details.

Fried shredded potatoes stick to the pan is a problem that puzzles many friends. So how to prevent fried shredded potatoes from sticking to the pan? There are three main points:

①Remove starch: The surface of the cut potato shreds contains more starch. First wash the cut potato shreds twice to remove the starch on the surface, and then use clean water, Soak in salt and set aside. Remove the starch to avoid sticking to the pan. If you fry the potatoes directly without washing off the starch, the starch on the surface of the shredded potatoes will immediately stick to the pot when heated. This step is indispensable.

② Add a moderate amount of base oil: When frying shredded potatoes, the amount of base oil must be moderate, neither too much nor too little. Shredded potatoes fried with too much base oil will have a bad taste. If the shredded potatoes are greasy and fried with too little base oil, they will easily stick to the pan. The added base oil is one-third of the amount of shredded potatoes, so that the shredded potatoes will be more slippery when fried.

③ Master the heat: In addition to removing the starch before frying the shredded potatoes, it is also very important to control the oil temperature when frying. The control of the heat is a process from low to high, low first Heat the oil in the pan, then turn the oil to high and stir-fry. Be sure to move quickly so that the shredded potatoes will not stick to the pan and the texture will be crispy.

For more tips on frying shredded potatoes in a non-stick pan, please see the following preparation methods.

》Ingredients: two potatoes

》Ingredients: green pepper, red pepper, dried chili pepper

》Seasoning: salt, chicken powder, aged vinegar, cooking oil, Garlic

>>>>>Production steps<<<<<

The first step is to select potatoes: There are two types of common potatoes. One has a white skin, and the other has a white skin. One type has a yellow skin, and the two types of potatoes have different textures. The white-skinned potatoes have a lower starch content and a crisper taste. Yellow-skinned potatoes have a high starch content and are a bit softer and waxier in texture. You can choose which one you want. Try to choose potatoes that are rounder and easier to shred.

The second step of potato processing: Peel off the skin of the potatoes, first cut them into thin slices and then cut them into thin strips of about 2mm. Wash the cut potatoes twice with water to remove the starch on the surface. Do not stir vigorously while washing to avoid breaking the potato shreds. Then add a little salt to the water in the plate and stir evenly, then add shredded potatoes and soak them for later use. ——(The purpose of soaking in salt is to prevent oxidation and discoloration of potato shreds)

The third step of preparation: Remove the pepper seeds from the green and red peppers, then shred them with a knife, chop the garlic, and set aside.

Step 4: Boil the shredded potatoes in water: Add water and a little cooking oil to the pot and bring to a boil, then add the shredded potatoes, cook for about 15 seconds, then immediately remove the supercooled water, cool down, and set aside to drain. ——(Note: The time of boiling the shredded potatoes in water cannot be too long, otherwise they will be overcooked and have no taste when fried later)

Step 5: Stir-fry the shredded potatoes: Heat the pan with cold oil, and then put it in the pan Add a little base oil, then add minced garlic and dried chili peppers and sauté over low heat. Add the shredded potatoes when the oil is 40% hot, then stir-fry over high heat for a few times to fully stimulate the fragrance of the ingredients and shredded potatoes. Then reduce the heat to minimum for seasoning. , add a little vinegar from the side of the pot (to remove astringency), add salt, chicken powder, green and red pepper shreds, then increase the heat to maximum, stir-fry the seasonings and ingredients evenly, stir-fry over high heat for about 15 to 20 seconds. Take it out of the pan and put it on a plate, and a delicious and crisp fried green pepper and shredded potatoes is completed.

》1. Green and red peppers have a fragrant smell and a slightly spicy taste. Adding fried shredded potatoes can make the taste better. Dried peppers mainly enhance the flavor. Add mature vinegar to make this dish delicious. Hot and sour, delicious and crispy.

》2. After boiling the shredded potatoes, be sure to use cold water until the temperature becomes low, otherwise the shredded potatoes will become more cooked due to the residual temperature when piled together, and they will no longer be crispy when fried. Taste.

》3. When frying the shredded potatoes, be sure to fry them over high heat quickly so that they taste good. If the shredded potatoes are fried for a long time, they will be overcooked, which will cause them to stick to the pan, which will ultimately affect the taste and texture of the dish. The control of the heat is very important and is also the key to the dish of fried shredded potatoes.

》4. Adding a little cooking oil to the shredded potatoes when boiling them in water can form a protective layer on the surface of the shredded potatoes, preventing them from sticking to the pan, and making them more slippery when fried.

(1) Question: Do shredded potatoes have to be boiled in water before frying? Can it be fried directly?

Answer: Boiling the shredded potatoes in water first and then frying them can reduce the risk of sticking to the pan; frying them raw directly will easily cause sticking to the pan if the heat is not controlled well, and frying them raw will make it difficult for the crispiness of the shredded potatoes. Be careful, especially for novices, it is not recommended to fry raw food. First boil the shredded potatoes in water until they are five times cooked, and then remove them from the supercooled water. This will save more time during subsequent frying and prevent them from sticking to the pan.

(2) Question: Why do the potato shreds I fry according to your method have no texture and the potato shreds are broken?

Answer: The main reasons why the fried potato shreds have no texture and are cut off are the following two points:

① The water is not boiled correctly - when the potato shreds are boiled, When boiling, be sure to wait until the water boils before adding shredded potatoes, and the blanch time cannot be long. You don’t need to wait until the water boils before taking them out. It only takes about 15 seconds, and then immediately pour cold water. If you wait until the water boils before taking out the potato shreds, the potato shreds will have been completely cooked, so they will break when frying later.

② The heat is not controlled properly when frying - because the potato shreds have been soaked in water, the frying time cannot be too long. The temperature in the pot is a process from low to high, so fry it quickly. pot, so as to better maintain the crispness of the potatoes.

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How to fry shredded potatoes and green peppers without sticking to the pan? This problem is a piece of cake