I prefer hot and sour potato shreds.

Spicy and sour potato shreds are a very refreshing home-cooked dish. Not only is it delicious and sour, but the preparation method is also quite simple. However, many friends often do not make the hot and sour potato shreds crisp enough. In fact, you just ignored this step. Today, A Zhi will share with you how to make spicy and sour potato shreds that are crisp and delicious. Mastering this technique, you can make spicy and sour potato shreds that are crisp, delicious, and spicy.

This technique is to grate the potatoes and run them through cold water several times to fully wash off the starch on the potatoes. When blanching the potatoes, be sure to wait until the water boils before adding the potatoes. It will take about 30 seconds. Take it out quickly and soak it in cold water so that the spicy and sour potato shreds will have a crisp texture.

Azhi will take this opportunity to share with you his method of making hot and sour potato shreds at home. I hope it will be helpful to you. Let’s take a look below! Hot and sour potato shreds

Ingredients: 2 potatoes, 1 green pepper, 1 red pepper.

Seasoning: 2 slices of ginger, 4 cloves of garlic, 3 dried chili peppers, 14 peppercorns, 1 star anise, 1 spoon of salt, 1 spoon of chicken essence, 1 spoon of light soy sauce, 1 spoon of white vinegar. Preparation method

Step 1: Peel and grate potatoes, then wash them in clean water. Wash them three times to fully remove the starch on the potatoes. Clean and core the green and red peppers and cut them into thin strips for later use. (Repeatedly rinse off the starch on the potatoes to make the fried potatoes crispy. If you rub them and fry them directly without rinsing, the fried potatoes will be soft);

Step 2: Add an appropriate amount of water to the pot Bring water to a boil and put in the grated potato shreds. Take it out quickly and soak it in cold water for about 30 seconds. (The amount of water added to the pot must cover the potato shreds. After blanching the potato shreds, add cold water and stir-fry like this. The taste of the shredded potatoes will be more crispy and delicious);

Step 3: Add an appropriate amount of cooking oil to the pot, wait until the oil is hot, add ginger, garlic, dried chili, Sichuan peppercorns, and star anise and stir-fry until After frying until fragrant, add chopped green and red pepper shreds, potato shreds, salt, chicken essence, light soy sauce, and white vinegar, then stir-fry evenly over high heat and serve (I found that many friends are used to using black pepper when frying potato shreds. The color of the potato shreds fried in vinegar is not very good. A Zhi recommends that you use white vinegar when frying the potato shreds. The color of the potato shreds fried in this way is more beautiful). Tips:

1: After peeling and grating potatoes, be sure to rinse them with cold water several times to fully wash away the excess starch. If time allows, it is best to soak them in cold water for a while;

2: Just removing the excess starch from the potatoes is not enough to make the potatoes crispy. You also need to soak the potatoes in cold water immediately after frying them so that the shredded potatoes will be crisper and more delicious. Be sure to use cold water, not warm water;

3: When frying shredded potatoes, it is best to use white vinegar. The color made with white vinegar is more beautiful. This depends on personal preference. Summary:

This spicy and sour potato shreds is simple to make and tastes crisp and refreshing. The hot and sour potato shreds seem simple. If the cold water is omitted in this step, the resulting potato shreds will not be crisp. You should pay attention,