Cold potato shreds
1, wash and peel potatoes, and cut them into shreds with a knife (shredded is better than rubbed).
2. Rinse the shredded potatoes twice with clear water, rinse off the excess starch, then put it in a pot, add a proper amount of clear water, and pour a small amount of white vinegar to soak for 30 minutes.
3, green pepper, onion, onion shredded for use.
4, boil water in the pot, put the potato shreds into the simmer, you don't need to cook for too long, the basic water can be boiled, it will not be brittle for too long.
5. Rinse the cooked shredded potatoes with cold water and control the water.
6. Put shredded potatoes into a container, put chopped onion, green pepper and chopped green onion on it, and add salt, soy sauce and mature vinegar.
7. Stir-fry the oil in pepper with low fire, and pour it evenly on the shredded potatoes (if you like spicy food, you can chop up the dried peppers and put them on the shredded potatoes before pouring oil).
Hot and sour shredded potatoes
1, prepare potatoes, onion, ginger, garlic, pepper, dried pepper, salt, white vinegar, sugar and chicken essence.
2. Wash the shredded potatoes twice in clean water to remove starch.
3, boil water in the pot, put the potato shreds into the pot and open the pot to pick it up.
4. Heat oil in the pot, put some pepper until the pepper is fried, remove the pepper granules, add dried shredded pepper, shredded ginger, shredded onion and garlic to fry together, then add shredded potato, add white vinegar and stir fry evenly, then add salt, chicken essence and white sugar, and stir fry to get out of the pot.
How can the old Soviet gourmet share "shredded potatoes" to be crisp and refreshing? 3 tips
How can shredded potato be crisp and delicious? It is a great question to stir-fry this dish. Shredded potato is a very home-cooked dish in restaurants and a classic dish that many people must order for dinner.
Let's share with you the tips of frying shredded potatoes, so as not to make your hair soft. First, we prepare the ingredients to clean it, and then peel it.
2 shredding, shredding potatoes is a technical activity; Everyone may have heard that to learn how to practice knife skills, you should start with shredding potatoes, and the shredding of potatoes must be uniform in thickness, so that it will be easier to cook when fried.
The shredded potatoes must be cut by hand, so that they will taste better.
3 Cut shredded potatoes must be soaked in clear water for a few minutes and washed twice; Until all the starch in the potatoes is soaked out, then take it out, so that when frying shredded potatoes, it will not stick to the pot.
4 Before frying shredded potatoes, you must blanch them with boiling hot water, then quickly remove them and pour them into cold water for soaking, and then stir-fry them; Because shredded potatoes can't be fried for too long, they won't be cooked if the time is short, and they will be cooked if the time is long, so they should be blanched.
⑤ Put the prepared onion, ginger and garlic into the pot and stir-fry the onion flavor. If you like spicy food, you can put some pepper. Then pour in the shredded potatoes. When frying the shredded potatoes, stir-fry them with high fire for 5 ~10, but not for too long, so that they can be cooked.
6. Pay attention to the matching of fried potato shreds. We can fry them with green peppers or pointed peppers, which will make them taste better.
Follow these steps, and the fried shredded potatoes are absolutely crisp and delicious.
Crisp shredded potatoes are usually made into hot and sour flavors, so hot and sour shredded potatoes, as a home-cooked dish, are loved by many people without complicated seasonings and ingredients, which shows how popular the crisp shredded potatoes are to the public. Therefore, from star-rated hotels to roadside food stalls, it is almost on the menu. To tell the truth, it is not easy for families to make a sour and crisp feeling, especially for the production of small domestic stoves. Because the firepower of domestic stoves is not as fierce as that of hotels, it is difficult to make short-term speculation. It's not easy to return, it's not that there is no way. After summing up, I think that as long as we do the following, we can also fry crisp hot and sour potato shreds at home.
First, the choice of potatoes.
When you buy potatoes at ordinary times, I don't know if you have noticed. Potatoes are also divided into varieties. Although they are all potatoes, the usage of different varieties of potatoes is also different. Some are suitable for frying, some are suitable for stewing and some are suitable for steaming.
The easiest way is to distinguish from the appearance. The potato varieties we often encounter are nothing more than yellow potatoes and white clay beans. Of course, black potatoes and red potatoes are occasionally seen in the market.
From the taste point of view, white potatoes are characterized by high water content and low starch content, so they are more suitable for frying, especially for making crisp hot and sour potato shreds. Yellow potato is a kind of potato with high starch content, which is more suitable for steaming and cooking. Of course, if you like fried noodles, yellow potato is also a good choice.
After understanding the classification of potatoes, it is easy for us to choose the potato varieties we need to stir-fry hot and sour potatoes, which is the first white potato with high water content and low starch content, so it is best for us to choose fresh white potatoes for stir-frying hot and sour potatoes.
Second, the choice of vinegar
How to reflect the sour taste of hot and sour potato shreds mainly comes from vinegar, but we all know that there are many kinds of vinegar, such as aged vinegar, rice vinegar and white vinegar.
The color of aged vinegar is reddish brown or reddish brown, which is mainly brewed from sorghum and other grains. It has a strong sour taste and is suitable for cooking soup, such as Sanhao soup and hot and sour soup.
Rice vinegar is beige in color, mainly brewed from millet, glutinous rice and sorghum. Its sour taste is lighter than that of aged vinegar, and it is mainly used for pickling pickles and making some dishes with slightly lighter color.
White vinegar is a pure color, which is mainly brewed from rice. Because of its bright color, making any dishes will not change the color of the dishes, so it is also widely used. In addition, white vinegar can also play a role in sterilization.
It is best to use white vinegar when making hot and sour shredded potatoes, so that the fried shredded potatoes will not turn black and the color will look better.
Hot and sour shredded potatoes
Required ingredients
White potato
Required auxiliary materials
Green pepper, garlic, onion, white vinegar, edible oil, chicken essence, salt and sugar.
= = Start production = =
Step 1: Wash and peel the potatoes, cut them into filaments, then soak them in clean water to remove starch (change the water once in the middle), and then drain the water for later use.
Step 2: Wash green and red peppers, remove seeds and shred. Cut garlic into foam and onion into horseshoe slices.
Step 3: Boil the water from the pot. After the water boils, add shredded potatoes and shredded green and red peppers and blanch them for 20 seconds. Then take them out and quickly put them in cold water to cool and drain.
Step 4: set fire to the wok and heat it, add the oil-cooling sliding pan, pour out the oil after the oil is hot, and then add a little cold oil. When the oil temperature is 60% hot, stir-fry the onion slices, shredded potatoes and shredded green peppers together, then add salt and chicken essence, pour in the white vinegar onion pot, stir-fry for one minute with high fire, then add minced garlic and stir-fry for 20 seconds, and add a little sugar to refresh.
1. Why do shredded potatoes need to be blanched in advance?
A: Blanching water is the key to stir-fry shredded potatoes. Its main purpose is to shorten the frying time and achieve the effect of quick frying. Another purpose is to blanch as much starch as possible to make shredded potatoes more crisp. What needs everyone's attention is that you should master the blanching time. You should not blanch for too long, and you must remove it when the water is not boiling, otherwise the potatoes will easily become soft. Then make sure the water is boiling before cooking.
Second, what should be put into cold water to cool after blanching?
A: The purpose of cooling thoroughly after blanching is to remove the mucus on the surface of shredded potatoes during blanching, and another purpose is to cool the shredded potatoes quickly, so as to ensure that the shredded potatoes have enough crispness. The key to thorough cooling is to ensure that there is enough cold water, and only when there is more cold water can the thorough cooling be uniform.
Third, why does white vinegar need to be poured from the side of the pot?
Answer: The purpose of pouring vinegar into the pot is to make the temperature of the pot heat the balsamic vinegar, so as to stimulate the aroma and sour taste of the vinegar and remove the fishy smell of the vinegar. When the dishes are eaten, the vinegar is more fragrant and refreshing.
1 The key to crispness of shredded potatoes is to highlight the word "quick", stir-fry quickly when the fire is small, and try to stir-fry quickly when the pot is hot.
2, shredded potatoes can not be cut too thin, too thin, then blanching and frying are easy to soften.
The above is my answer to the question of how to stir-fry crisp potato shreds. To sum up, choose the right ingredients, use the right method, add the right seasoning, and make delicious food with your heart. When you fry, you must pay attention to the key points I have mentioned, so that the shredded potatoes you fry will be crisp and refreshing.
If you think my answer is helpful to everyone, please pay attention to the smoke from the kitchen.
Dear, it's an honor to answer your question. The following is my personal experience to share with you:
I have two suggestions for potatoes to burn crisp: 1. Pay attention to the cutting and washing process. After shredding, wash them with water several times, and then rinse off the starch. If you don't burn them right away, soak them in clear water. Drain the water with a filter basket half an hour before frying. Be sure to drain the water, otherwise it will become too flat when frying because there is too much water. 2. It is the process of frying. Pay attention to the hot oil in the pot, stir fry quickly for about one minute after the pot, and then add a spoonful of white vinegar. The role of white vinegar is to make the potatoes crispy! Then turn it over as much as possible and put less water in the frying process. If you think it will stick to the pot, put a few drops of warm water from time to time, remember to put a little water.