1. Peel and shred the potatoes, wash them with water to remove the starch,

rinse them in salt water and drain them.

2. Cut the lean meat into shreds, mix in seasoning 1 and marinate slightly.

First stir-fry with 4 tablespoons of oil and then dish out; mince the green onions.

3. Stir-fry the shredded potatoes with 2 tablespoons of oil, add 2 tablespoons of seasoning and 4 tablespoons of water and simmer briefly.

Pour in the shredded pork and fry together, and finally sprinkle in chopped green onion.

Mix well and serve.

Scallion oil and shredded potatoes

1. 1/2 tablespoon of wine,

1/2 tablespoon of soy sauce, 1/2 teaspoon of starch

2.

1 teaspoon salt and a little pepper

Shredded potatoes

1. Peel the potatoes and shred them. Rinse the basket with water and drain the water

2. Cut green peppers, yellow peppers, and red peppers into shreds and set aside

3. Rinse dried peppers with water and drain them

4. Pour oil into the pot and heat it up, then put in the peppercorns to explode the aroma, then remove the peppercorns and throw them away.

Add the dried chili peppers

5. Add the colorful peppercorns Stir-fry the shredded peppers for a few times, then add the drained potato shreds and stir-fry over high heat for 2 minutes.

Add in a little salt, sugar, vinegar and MSG and stir well

Hot and sour potato shreds

1. Peel the potatoes, cut into thin strips,

soak in water to wash off the starch, which can prevent them from turning black.

It can also keep it white, tender and crispy during frying.

Drain the water before frying.

2. Remove seeds and stems from green and red peppers, cut into thin strips, and cut dried peppers into shreds.

3. Heat the wok, add peanut oil and heat it up,

add shredded green onions to the pan, add dried chili peppers and stir-fry until fragrant,

add green and red chili peppers Shred potatoes and shredded potatoes, stir-fry until cooked. Add refined salt and MSG to taste.

Add appropriate amount of sesame oil and vinegar, stir-fry until cooked.

Homestyle Shredded Potatoes

1. Shred the beef, peel and shred the potatoes, and chop the onions, ginger and garlic.

2. Heat the pot, pour in oil, add the minced onion, ginger and garlic into the pot and stir-fry for a few times.

Add shredded pork, soy sauce and vinegar and stir-fry.

3. After the shredded pork is cooked, add shredded potatoes and stir-fry over high heat.

For about 5 minutes, add salt and MSG, then add vinegar according to personal taste, and stir-fry for a few times. It’s ready to be cooked.

Warm reminder: You can freely control the stir-frying time after adding the shredded potatoes.

If the time is short, the texture will be crispy, but if the time is long, it will become soft.

According to personal taste, if you like to eat a softer texture,

You can wait longer, or turn off the heat and add a little water, cover and simmer for a few minutes.

Meat is used to borrow flavor. Don’t add too much, otherwise it will affect the taste and texture.

Cold shredded potatoes

1. Peel the potatoes, wash them and cut them into thin strips. Wash them with plenty of water. Wash the millet peppers and cut them into rings.

2. Add water to the pot and bring to a boil, then put the shredded potatoes in and cook for about 2 minutes (because the shredded potatoes cannot be cooked for a long time, they will become soft after a long time, and the potatoes should be crispy), remove them. Soak in cold water and put on a plate.

3. Then put millet pepper, chopped green onion, pepper oil, salt, chicken essence, and a little light soy sauce on the potato shreds.

4. Pour oil into the pot, wait until the oil is 70% hot, pour it on the shredded potatoes, and then use chopsticks to mix evenly.

Dry roasted potato shreds

1. Peel and wash the potatoes and cut into thin strips.

2. Put salad oil in the pan. The oil can be twice as much as you usually use for frying ordinary vegetables. When the oil is 80% hot, put the potato shreds into the pan and use chopsticks to gather them into one Shape into a round cake and drizzle 2 tablespoons of oil on top.

3. When the shredded potatoes are fried until they are fragrant and the edges are clearly yellow and hard, use a spatula to turn them over and continue frying. There is no need to add any more oil at this time.

4. When the shredded potatoes are fried until both sides are brown, cover the potato cakes in the pot with a vegetable plate, and then turn the pan over so that the fried shredded potatoes can be straight. Place it in the middle of the plate so that it doesn't break around it.

5. Sprinkle an appropriate amount of salt, chili powder and Sichuan peppercorns evenly on the top of the potato pancakes, and a plate of fragrant dry-roasted shredded potatoes is ready to serve.

Tips

1. There is no need to wash the cut potato shreds with water to avoid loss of nutrients and make the fried potato shredded cakes fall apart easily.