Potatoes are a common food in our life. They are not only relatively stable in price, but also easy to store. Especially during the epidemic, it once became the most popular food, and every household hoarded a large bag. In the American study, potatoes and rice were compared. The results show that the nutrition and calories of potatoes can completely replace rice as the staple food.

In China, the most common way to eat potatoes is to fry shredded potatoes. When many people learn to cook, the first dish with a little technical content is fried potato shreds, so we always have a completely different feeling about fried potatoes, and this feeling is like being printed in our hearts.

Although many people can cook shredded potatoes, the quality is always different. In fact, many seemingly simple foods need to pay attention to many unexpected small details. When we fry shredded potatoes, whether it is fried with vinegar or not, it is inevitable to put some vinegar in it. It's just a matter of how much. Adding vinegar can make the dishes look brighter.

Step one:

After washing potatoes, peel them, change knives and cut them into thin and even slices, and then cut them into silk. If you think it's more loving and troublesome, you can also use the silk scraping tool on the market, but the silk made by that tool is too silky and won't taste so good.

Then wash off the excess starch on the potatoes to avoid sticking to the pan when frying, add some water and rice vinegar and let the shredded potatoes soak in it for a while. During the soaking time, we can shred green pepper and red pepper, and at the same time slice garlic and cut garlic into sections for later use.

Step two:

Add a proper amount of water to the pot. This step is to blanch the potatoes. The shredded potatoes after blanching will be more brittle to eat, and they can also be heated evenly to avoid the phenomenon of half-cooked and half-cooked in the wok. The drowning time should not be too long, and it can be fished out in about seven or eight minutes.

Step 3:

Heat oil in the pot, saute garlic and onion, then put a little white vinegar in the pot, about a bottle cap. Putting vinegar first can make the taste of vinegar less strong, and at the same time, it can make the color of shredded potatoes more vivid.

Then stir-fry the shredded potatoes and green peppers in the pot. Pay attention to stir fry with fire. Then add salt and other seasonings and stir well. Don't stir fry for too long, or the shredded potatoes will lose their original crispness.