Potatoes almost everyone likes to eat, hot and sour potato silk is loved by people, hot and sour taste, crispy taste, too inviting, low cost and good to do, a lot of families like to do this dish, a great meal. My family is no exception, at least three or four times a week, every time there is this dish, the whole family can eat more, too fragrant!

I remember once at dinner outside, to the child ordered a fried shredded potatoes, specifically to the boss explained: do not pepper, do not garlic, do not onions, do not ginger, because the child is too small not to eat these, thought so say some difficult chef, but when eating this dish, found that it was delicious, if there is seasoning, I am afraid that it will be the icing on the cake, good on good.

Later, I asked the chef specifically, asked him how to do, why I fried at home with so many shredded potatoes put so many ingredients are not as good as he did?

It turned out that fried potato silk has the trick, put the time of vinegar is very important, before the fried bad, is to put the time of vinegar wrong, no wonder the texture is not good, the taste is bad, after going home many times to practice, and finally firmly grasp the skills, summed up the experience. The first thing you need to do is to put the vinegar in the wrong place! The chef taught you the right way to do it, and the shredded potatoes are crisp and flavorful.

Here I'll share with you the practice of frying shredded potatoes and its tricks, quickly look at it.

The correct way to fry potato silk:

Prepare two potatoes, peeled and washed, cut into thin slices and then cut into shredded potatoes, hand cut a lot better than the tool wipe, this is one of the tricks, the hotel chef is always their own shredded, never use the wipe tool, so the gap is out, want to do better and better, need to keep practicing shredded potatoes, the consistency of each thick and thin, do not be too thick, to do! This way, the dish is half successful.

Potato shredded cut immediately put in the water to clean, wash off the starch after the water became clear, which means that the starch is removed very thoroughly, the pan frying is not easy to paste the pan.

Then the shredded potatoes into the water, add a spoonful of white vinegar, stir a few times and then soak for a while. This is the second trick, the surface of the shredded potatoes is clean and free of starch, and after the white vinegar soak, the fried shredded potatoes will not stick to the sticky pan, but also more crispy.

Preheat the frying pan to add oil, oil volume slightly larger, this is the chef said the third trick, often people frying is not good, most are not willing to use oil, fried after the potato silk dry, it seems difficult to eat, look at the restaurant fried potato silk are bright and shiny, is because of the oil more.

The oil is hot to six or seven percent hot, the garlic, dried chili pepper into the pot, after the flavor, immediately pour into the potato wire stir fry.

Stir fry until the potato silk is no longer so hard after the pot to the edge of the drizzle into the vinegar, with rice vinegar, vinegar can be, rice vinegar does not affect the color, vinegar affects the color, but the vinegar is more acidic, according to their own preferences, what vinegar is not forced, but balsamic vinegar is not suitable for balsamic vinegar is suitable for cold, if you stir fry if the acidity is not good.

If you put aged vinegar, put a little less to avoid too acidic, continue to stir-fry a few times over high heat, and then put in the shredded green and red peppers and stir-fry.

Finally into the vinegar, water stir fry, then add salt, chicken stir fry, so a plate of hot and sour potato wire is ready, color and flavor, delicious.

Put vinegar is the fourth trick, you need to put three times vinegar, the first time is the potato silk wash away starch, this time to put vinegar will make the potato silk become more rigid, frying will not stick to the pan, frying better more crispy; the second time is the potato silk into the pot just become transparent, this time to put vinegar can make the potato silk with vinegar flavor, which increases the crispness; the third time is the potato silk out of the pot, this time to put vinegar to increase the acidity, to eat! The third time is when the potatoes are coming out of the pot, this time put vinegar to increase the sour flavor, eat up enough sour flavor.

In addition, note that, because of the three times the vinegar, so the amount of vinegar into the frying don't too much, be careful to be too acidic is not good.