Generally, the working procedure of a shredded potato restaurant is: cutting shredded potatoes → soaking in starch → soaking in water → frying in a pot → cooking in a pot, with a fragrant smell and beautiful color matching, and rarely clean and crisp entrance. If you want fried shredded potatoes to be as delicious as a restaurant, you must first understand the restaurant's practices. It's time for me to share. Let me introduce the restaurant's method of frying potato shreds.

~ Hot and sour shredded potatoes Hotel Edition ~ Raw materials and seasonings:

Yellow potato, green pepper, dried red pepper, salt, monosodium glutamate, white vinegar, pepper oil, coriander, garlic seed, onion and salad oil.

Start cooking:

Step 1: Raw material processing. Peel 400 grams of potatoes, cut evenly (about the same thickness as matchsticks), cut 30 grams of green and red peppers (embellished with colors), cut 5 grams of dried peppers, and cut 30 grams of coriander. Six cloves of garlic (three of which are sliced and the other three are chopped), and chopped green onions.

Step 2: Boil the pot with boiling water, add a little salad oil, add shredded potatoes and green peppers, simmer for ten seconds until cooked, pour into a colander and drain.

Step 3: Brush the pan, add 30g salad oil, heat it to 50% heat, add chopped green onion, garlic slices and dried peppers together, stir-fry until the small materials are fragrant, and the dried peppers change color. Cook 40g white vinegar, immediately stir-fry the vinegar smell, take the spoon in your right hand, add salt and monosodium glutamate, then take the colander in your left hand, pour it into the pan together, turn on the fire and turn over quickly (about four seconds).

Here are some tips for restaurant-style fried potato shreds: Selection of raw materials and seasonings:

(1) Selection of potatoes: Choose yellow potatoes, which are beautiful in color and crisp in taste. Don't choose potatoes with green skin and white meat.

(2) Selection of dried peppers: Erjing dried peppers are selected, which are fragrant and spicy. If you like spicy food, you can put a morning pepper. (3) Choice of vinegar: White vinegar is generally used. The soup is pure and muddy, appetizing.

(4) Pepper oil is the finishing touch. You can't use sesame oil here. Sesame oil will cover the flavor of all spices and take the lead. It should be assisted by the fragrance of pepper oil, and dried pepper must be used? Oil.

Family? It is too much trouble to make pepper oil. You can add seven or eight peppers before adding onions, garlic and peppers, stir-fry them and then connect them with the later operation process.

Family and friends try to put it in hot water, scald it a little and pour it out. This can ensure that the shredded potatoes are not ripe and keep crisp and tender to the maximum extent.